VNiceFood

My Go-To Creamy One-Pot Pasta with Peas and Mint — 20 Min

My Go-To Creamy One-Pot Pasta with Peas and Mint — 20 Min
Prep
10 min
Cook
15 min
Total
25 min
Serves
4
Calories
450 kcal

Ingredients

  • 1 bagfrozen peas (10-oz., no need to thaw)
  • 1 lbmedium shell pasta
  • ½ cupmint leaves (divided)
  • 1 clovegarlic
  • 1 unitlemon
  • ½ cupheavy cream
  • 2 Tbspextra-virgin olive oil (plus more for drizzling)
  • 1 cupstore-bought grated Parmesan
  • —freshly ground black pepper (to taste)
  • 1 palmfulKosher salt (for boiling water)

Instructions

  1. 1

    Bring a large pot filled with water to a boil over high heat. When water starts to steam, add a palmful of salt.

  2. 2

    When water has reached a rolling boil, add 10 oz. frozen peas. Cook until peas start to float and are tender, about 3 minutes. Using a spider or slotted spoon, transfer peas to a large bowl, allowing water to drain back into pot.

  3. 3

    Bring water back to a boil and add 1 lb. pasta shells, stirring once or twice with a wooden spoon to prevent sticking. Cook according to package instructions until pasta is tender but still al dente.

  4. 4

    While pasta is cooking, assemble your pea mixture. Start by setting aside about ¼ cup mint leaves for serving; finely chop remaining ¼ cup mint. Add chopped mint to bowl with peas.

  5. 5

    Using a microplane, finely grate 1 garlic clove and zest of 1 lemon into bowl with pea mixture. Reserve zested lemon for serving.

  6. 6

    Add ½ cup cream, 2 Tbsp. oil, and ½ cup cheese to bowl with pea mixture and mash with a potato masher to break up peas.

  7. 7

    When pasta is finished cooking, transfer to bowl with peas using a spider. Season mixture generously with pepper and more salt, if needed, and toss vigorously to combine.

  8. 8

    Divide pasta among bowls. Top with remaining cheese and reserved mint. Drizzle with oil. Cut reserved lemon into wedges and serve alongside.