Pasta with Peas, Cream, Parsley, and Mint

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Added Sep 4th, 08 by
FoodConnect.com Test Kitchen


  • Categories: Pasta
  • Servings: 8 change
  • Calories per serving: 483
  • Prep Time: 20 mins
  • Cook Time: 20 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 48324%
Fat 21g33%
Cholesterol 71mg24%
Sodium 495mg 21%
Carbohydrates 52g24%

More facts>>

FoodConnect Nutritionals

Ingredients

	Array
(
    [0] => Array
        (
            [ce529621-dd65-b814-ad3d-0bd67e6d44ff] => Array
                (
                    [title] => pasta, macaroni, elbow, dry
                    [ingredientid] => 23171
                    [ingredientuuid] => ce529621-dd65-b814-ad3d-0bd67e6d44ff
                    [quantity] => 1.00
                    [measure] => package
                    [title_custom] => (16 oz) large shell pasta or elbow pasta
                    [componentid] => 0
                    [method] => 
                )

            [2d953c77-fe71-c314-b14d-922413fa99d6] => Array
                (
                    [title] => cream, whipping, heavy
                    [ingredientid] => 10928
                    [ingredientuuid] => 2d953c77-fe71-c314-b14d-922413fa99d6
                    [quantity] => 1.25
                    [measure] => cups
                    [title_custom] => heavy whipping cream
                    [componentid] => 0
                    [method] => 
                )

            [03cffafe-c727-f5f4-bdcf-cdfb5cdd8ec3] => Array
                (
                    [title] => peas, petite, fzn
                    [ingredientid] => 23815
                    [ingredientuuid] => 03cffafe-c727-f5f4-bdcf-cdfb5cdd8ec3
                    [quantity] => 1.00
                    [measure] => package
                    [title_custom] => (16 ounce)  frozen petite peas 
                    [componentid] => 0
                    [method] => (do not thaw)
                )

            [3a401b3f-daad-12c4-059e-14ae74a24fdd] => Array
                (
                    [title] => cheese, parmesan, grated
                    [ingredientid] => 7447
                    [ingredientuuid] => 3a401b3f-daad-12c4-059e-14ae74a24fdd
                    [quantity] => 2.25
                    [measure] => cups
                    [title_custom] => freshly grated Parmesan cheese 
                    [componentid] => 0
                    [method] => plus additional for serving
                )

            [91793bbc-c0a9-24c4-15ea-7e56ba3dff14] => Array
                (
                    [title] => herb, peppermint, fresh
                    [ingredientid] => 17992
                    [ingredientuuid] => 91793bbc-c0a9-24c4-15ea-7e56ba3dff14
                    [quantity] => 0.25
                    [measure] => cup
                    [title_custom] => mint
                    [componentid] => 0
                    [method] => chopped
                )

            [6bdf37c9-53e3-74d4-1d8d-e01e70965f4f] => Array
                (
                    [title] => herb, parsley, fresh, chpd
                    [ingredientid] => 17989
                    [ingredientuuid] => 6bdf37c9-53e3-74d4-1d8d-e01e70965f4f
                    [quantity] => 0.50
                    [measure] => cup
                    [title_custom] => fresh Italian parsley
                    [componentid] => 0
                    [method] => chopped, divided
                )

        )

)

  • 1 package (16 oz) large shell pasta or elbow pasta
  • 1 1/4 cups heavy whipping cream
  • 1 package (16 ounce) frozen petite peas (do not thaw)
  • 2 1/4 cups freshly grated Parmesan cheese plus additional for serving
  • 1/4 cup mint chopped
  • 1/2 cup fresh Italian parsley chopped, divided

Recipe Method

1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.

2. Meanwhile, bring cream to simmer in large skillet over medium-high heat. Add peas and simmer just until heated through, 1 to 2 minutes. Add 2 1/4 cups cheese and stir until melted and sauce thickens slightly, about 1 minute. Stir in mint and 1/4 cup parsley.

3. Pour sauce over pasta and toss to coat, adding pasta cooking liquid by tablespoons if dry. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining parsley. Serve passing additional Parmesan alongside.

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