Creamy Sweet Pea Pasta with Parmesan
This easy sweet pea pasta is made with tender peas, small shell pasta, chicken broth, butter and Parmesan cheese. The pasta is partially boiled first, then finishes cooking with the peas and broth for a delicious, creamy consistency.
Ingredients
- 2 tablespoon olive oil
- 1 shallot finely chopped
- 2 cups sweet peas fresh or frozen
- 2 cups small shell pasta uncooked
- 2 cups chicken broth
- 2 cups reserved pasta cooking water
- 2 tablespoon butter
- ½ cup freshly grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Partially cook the pasta.
- Bring a large pot of salted water to a boil. Add the small shell pasta and cook for half the time indicated on the package. For example, if the package recommends 10 minutes, cook the pasta for only 5 minutes. Before draining, reserve at least 2 cups of the starchy pasta cooking water. Drain and set aside.
- Sauté the shallot.
- In a separate large, deep pot, heat the olive oil over medium heat. Add the finely chopped shallot and sauté for approximately 2–3 minutes, until softened and fragrant.
- Add the sweet peas.
- Add the sweet peas to the pot with the shallot. Stir well and allow them to cook for approximately 2 minutes.
- Add the chicken broth.
- Pour in the 2 cups of chicken broth and bring to a gentle simmer.
- Add the partially cooked pasta.
- Transfer the partially cooked pasta directly into the pot with the sweet peas and chicken broth. Stir everything together.
- Add the reserved pasta water.
- Pour in the 2 cups of reserved pasta cooking water. Stir well and allow the pasta to continue cooking for the remaining time indicated on the package, approximately 5–7 minutes depending on the pasta shape. Stir occasionally to prevent sticking.
- Finish with butter and Parmesan.
- Once the pasta is tender and the liquid has reduced to a creamy consistency, lower the heat. Stir in the butter until melted, then add the freshly grated Parmesan cheese. Mix until everything is beautifully combined and creamy.
- Serve and enjoy!
- Season with salt and black pepper to taste. Serve immediately with extra freshly grated Parmesan cheese, if desired.
Notes
Pasta: Small shell pasta works beautifully, but ditalini or small elbow macaroni can also be used.
Half-cooking method: Only boil the pasta for half its recommended cooking time. It finishes cooking directly with the peas, chicken broth and reserved pasta water.
Pasta water: Don't forget to reserve the starchy pasta water before draining. It helps create the creamy sauce.
Consistency: If the pasta becomes too thick, add a splash of extra hot pasta water or chicken broth.
Parmesan: Freshly grated Parmesan gives the best flavour and texture.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat with a splash of broth or water.
Half-cooking method: Only boil the pasta for half its recommended cooking time. It finishes cooking directly with the peas, chicken broth and reserved pasta water.
Pasta water: Don't forget to reserve the starchy pasta water before draining. It helps create the creamy sauce.
Consistency: If the pasta becomes too thick, add a splash of extra hot pasta water or chicken broth.
Parmesan: Freshly grated Parmesan gives the best flavour and texture.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat with a splash of broth or water.
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