Creamy pea pasta with lemon and garlic
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- Опубликовано: 2 авг 2023
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**RECIPE, SERVES TWO**
1/2 lb (227g) pasta shape that holds a lot of sauce
1/2 cup (118mL) heavy cream
1 lemon
1 1/2 cups (200g) frozen peas
fresh herbs (I like a lot of basil and a little mint)
garlic (I like one clove per person but that's very strong)
salt, pepper, etc
grated parm or pecorino cheese (I like a big pile per person)
panko toasted in a little butter for garnish
If you want the breadcrumb topping, start by melting a thin film of butter in your pasta pot, pour in a few pinches of panko per person, stir and cook until brown - remove and reserve. Rinse out the pot, fill it up with water for the pasta, salt the water and get it coming to a boil.
Zest the lemon and mix in the zest with the cream, along with enough lemon juice to curdle the cream and make it thick - I like the juice of half the lemon, but that's pretty tart. A teaspoon or so of juice should thicken the cream in seconds.
Peel the garlic. Thaw the peas, cool them down with cold water to preserve their color, and drain.
If you have a food processor or some such, you can just combine the garlic, peas, cream mixture, fresh herbs, as much grated cheese as you want, salt and pepper to taste, and puree until smooth - maybe set aside a few whole peas for texture.
If you're doing this by hand, chop the garlic and then grind it down with some coarse salt and the side of your knife. Put it in the cream. Finely chop the fresh herbs and stir those into the cream asap (the lemon juice will keep them from turning brown). Mash the peas manually (just make sure each skin is popped open) and stir them into the cream, along with as much cheese as you want and salt and pepper to taste.
Boil the pasta until al dente, and save some of the pasta water when you drain. In nothing but the residual heat of the pasta, stir in the sauce. Loosen it up with some reserved pasta water, if necessary. Serve and top with the breadcrumbs.
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My opinion of Adam has gone down ever so slightly after that toaster tray comment 😂
I never would have thought that curdling cream on purpose would be the correct way to make a creamy sauce. Mindblown!
At first I thought the breadcrumbs were chili flakes. I could also imagine that very well
"I know the Italians have a problem with mixing acid and cheese. And I don't care." LOL
I gained a new respect for sweet peas after a bad viral cold wiped away my ability to detect flavors. The worst of the cold happened to overlap with the (very short) peak sugar snap window in my garden. Every time I went out to water the garden, I'd snap off some peas and despite not being able to detect any of the vegetal flavor of the peas, I was consistently impressed with how sweet they seemed to be. By the time the cold cleared up and I was able to pick up that quintessential pea flavor, the peas were already past the window for peak sweetness. Because peas played a part in this weird experience, I will make this dish in honor of my new appreciation for them.
I just made this, and what I love about the recipe is just how SWEET it shows peas are. If I didn't know exactly what I put in it, I would swear there was a teaspoon of sugar in the sauce. This is phenomenal, I highly recommend it, and I recommend adding a ton of garlic, and lemon to balance the sweetness of the peas.
If you want to use an immersion blender to homogenize your ingredients, do it before adding the curdled cream. I didn't and it caused it to split, resulting in a watery sauce with dispersed cheese curd droplets. didn't taste bad, but the texture was off.
Feels akin to pesto with peas, but a little different texturally, plus a pop of lemon. Looks delicious!
You should definitely call this dish “Mac ‘n Peas” :)
I have a similar pea mint and feta pasta recipe. Basically just defrost the peas (microwave does a great job) then blend with mint, feta, scallions, lemon juice and fresh garlic. Takes about 5 mins. Add this sauce to freshly cooked pasta and just stir through with some pasta water
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This is one of the nicest recipes I've seen in a while. I've been looking for something different to do with pasta and this is def a new one to me.
Just made this tonight for mom. We both loved it! Definitely doing again soon. Thanks for all your right-to-the-point-cooking tips.
"I know some Italians have a thing against putting acid and cheese together and I... don't care!"
This felt like a classic Adam video, which I have missed very much. Loved this!
Yay, a classic Ragusea recipe video! Love these
I always appreciate it when you upload vegetarian recipes! Thank you for today's recipe!
It’s videos like this that teach me some of the most simple, yet amazing recipes. Notable ones like your cauliflower mashed potatoes w/chicken cacciatore and your vegetable soup videos stay with me forever.
I think of peas as a very special spring treat, as they are one of the first vegetables ready for harvest in my garden. I remember as a kid being so excited to finally see peas and red radishes in our community garden plot. I’d stuff myself before I picked the rest for that night’s dinner. Even though I’m many, many decades out of childhood, I still have that same excitement with the first peas from my garden.