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Garganelli with Peas and Scallion Cream Sauce is a dish that scream spring! I have to confess that eating accordingly to the season has always made me feel closer to Italy, and there is nothing as magic in enjoying the first new produce of every season.
Spring is magic….lots of herbs, scallions, ramps, onions, new potatoes, peas, spinach ,asparagus and I love using thesee ingredients to eat the season.
This is the idea behind this garganelli pasta recipe!
Why you will love this recipe
-Easy to make, this sauce comes together in 20 minutes: it is fresh thanks to the mint, chives and the lemon zest.
– You can dress your green garganelli, made with the addition of spinach to the dough. It is a light, creamy sauce that goes well with the elegant garganelli shape.
-It is great to serve at a spring lunch, dinner or even on an occasion: Easter and Mother’s Day.
Garganelli with Peas and Scallion Cream Sauce Ingredients
Garganelli: refer to my how to guide if you want to make this pasta shape from scratch!
Peas: chose fresh when you can. They are in season and they add a nice flavor and consistency to the dish. In this recipe there are 2 consistency of the peas: solid, and blended into the sauce.
Scallions: use both white and green part. This is really the kick to the sauce, without overpowering the rest of the flavor.
Mint and Lemon Zest: this is the fresh element. Do not omit it. It creates a nice contrast with the creaminess of the sauce.
Parmigiano Reggiano: you will it finely grated, it will give a nice savory flavor, just enough to finish the dish.
Butter: This will add richness and complement veery well with the heavy cream.
Salt and Black Pepper.
Equipment needed
To make this recipe you will need an immersion blender, I suggest you this one as this is my favorite.
I also suggest a microplane to finely grate the cheese, adding a final gourmet look to your plate. This is the one I use and trust, and it comes handy also for zesting lemons or grating garlic, nutmeg and even chocolate!
How to make Garganelli with Peas and Scallion Cream Sauce
Start by putting a pot of water on the stove over medium heat. Then in a small sauce pan add the the scallions, crushed garlic and the cream and cook until the shallots and garlic soften up. Make sure to not boil the cream. Set aside.
In a shallow pot, add the butter, once melted add the garlic cloves and the peas and cook them until the peas are soft. Add salt. Remove the garlic.
In a blender place the scallion, garlic and cream and add 4 tablespoons of peas, add some saltblend until smooth.
When the water boil add the coarse salt and then add the garganelli, they will cook in 2-3 minutes. Transfer them with a spider on the pot where you have the peas. Add the cream sauce and some pasta some pasta cooking water, mix well.
Sprinkle with mint and lemon zest, plate and sprinkle with more mint and some Parmigiano.
What to serve with Garganelli with Peas and Scallions sauce
This dish is great as main meal. You can have a light bite appetizer such as strawberry ricotta bruschetta followed by a spring salad.
You could also have this as a side for some chicken saltimbocca or baked sea bream.
And for dessert choose between a mini cherry tiramisu pot or a strawberry mascarpone pie.
Substitutions and Variation
Garganelli: you can sub with dry pasta, a shape such as farfalle or fusilli will be great with this dish.
You can add to the peas, some asparagus if you like.
If you want to add some meat to the dish go for some crumbled prosciutto crudo, simply heat it in a pan and then break it over the pasta. Some bacon will also work.
Crab or Salmon will also pair well with dish, complementing the delicacy of the entire recipe.
Storing recommendations
I will not advise you to store this in the fridge, given thee fact the pasta is fresh is better to be consumed immediately. Samee for the sauce, since it has cream and butter.
What to drink with Garganelli with Peas and Scallion Cream Sauce
This dish will pair very well with a citrusy fresh white wine, that cits to the creaminess of the sauce and enhance the flavor of the spring vegetables.
Some wines like Vermentino offer citrusy notes that complement the scallions, A crisp and refreshing white wine like Pinot Grigio. Another good choice is white wine from Veneto: Colli Euganei Bianco.
I hope you liked the homemade garganelli with peas and scallion cream sauce! If you try this recipe and you liked it, please leave a star review below! I would be very appreciative of your comments! Make sure to tag me on Instagram @Italian_kitchen_confessions I hope you loved it! To get more ideas follow me on Pinterest.
Equipment
- 1 Blender
Ingredients
- 1 batch homemade garganelli
- 3 garlic cloves finely chopped
- 3 garlic cloves halved
- 3 cup scallions chopped
- 2 cups peas
- 2 tsp lemon zest
- 4 tsp mint chopped
- 2 oz butter unsalted
- 6 fl oz heavy cream
- 4 tbsp Parmigiano Reggiano finely grated
- 1.5 tbsp salt coarse
- 2 tsp salt fine
- 2 tsp black pepper crushed
Instructions
- Start by putting a pot of water on the stove over medium heat. Then in a small sauce pan add the the scallions, 3 cloves of crushed garlic and the cream and cook until the shallots and garlic soften up. Make sure to not boil the cream. Set aside.
- In a shallow pot, add the butter, once melted add the 3 halved garlic cloves and the peas and cook them until the peas are soft. Add salt. Remove the garlic.
- In a blender place the scallion, garlic and cream and add 4 tablespoons of peas, blend until smooth.
- When the water boil add the coarse salt and then add the garganelli, they will cook in 2-3 minutes. Transfer them with a spider on the pot where you have the peas. Add the cream sauce and some pasta some pasta cooking water, mix well.
- Sprinkle with mint and lemon zest, plate and sprinkle with more mint, black pepper and some Parmigiano.
Nutrition
