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Plated Garganelli Pasta with Peas and Scallions Sauce

Garganelli with Peas and Scallion Cream Sauce

Indulge in a tasty spring recipe with this delicious garganelli pasta smothered in a decadent peas and scallion cream sauce.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Main Course, Pasta
Cuisine: Italian
Diet: Vegetarian
Keyword: Garganelli, Peas, Scallion Cream Sauce, Scallions, spring recipe
Difficulty: Beginner
Servings: 4
Calories: 745kcal

Equipment

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

Calories: 745kcal | Carbohydrates: 98g | Protein: 22g | Fat: 32g | Sodium: 273mg | Potassium: 1077mg | Fiber: 11g | Sugar: 8g | Vitamin A: 10345IU | Vitamin C: 69mg | Calcium: 278mg | Iron: 9mg
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