Garlicky Pea Pasta with Cream Sauce
The recipe Garlicky Pea Pasta with Cream Sauce can be made in approximately 35 minutes. This recipe makes 4 servings with 888 calories, 44g of protein, and 32g of fat each. For $2.08 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. 39 people found this recipe to be tasty and satisfying. A few people really liked this main course. If you have pasta, flour, bbq sauce, and a few other ingredients on hand, you can make it. It is brought to you by Naturally Ella. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is excellent. If you like this recipe, take a look at these similar recipes: Pea Pasta with Shallot Cream Sauce, Pasta with 15-Minute Ham, Pea, and Cream Sauce, and One Skillet Chicken with Garlicky Mushroom Cream Sauce.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
3 tablespoons butter
3 large eggs
½ teaspoon fine-ground sea salt
1 cup Bob's Red Mill Organic All-Purpose Flour
1 cup Bob's Red Mill Organic White Whole Wheat Flour
1 to 2 cloves garlic
1/2 cup heavy cream or half and half
Sauce
Parmesan, for serving
Pasta
2 cups sweet peas
Cracked black pepper, for serving
Salt, to taste
1 cup grated vegetarian friendly parmesan
Water, as needed
Equipment:
whisk
pizza cutter
knife
pot
frying pan
Cooking instruction summary:
Instructions Combine the flours and salt on a clean, flat surface. Make a well in the middle, crack the eggs into the well. Using a fork, whisk eggs and slowly begin to incorporate the flour. Keep mixing and once the dough starts to form, switch to your hands and knead the dough until the dough is smooth, adding a few splashes of water as needed to bring the dough together. The dough should feel barely sticky but feel firm. The dough should also spring back when pressed. Form into a disk , cover with a damp towel, and let rest for 30 minutes. Divide the dough into 8 pieces. Working with one piece at a time, flatten the dough with your hands. Making sure the dough is covered with flour, use an electric or hand crank (see note) and roll the dough into thin sheets. If using a machine, check instructions for desired thickness. Continue to make the noodles by using the fettuccine attachment or cut into 1/4-inch wide strips with a knife or pizza cutter. Hang noodles for drying if desired and repeat with remaining dough. Bring a large pot of salted water to a boil and add noodles. Cook until the noodles float to the top and are tender, 4 to 5 minutes. Drain the pasta, reserving a cup or so of pasta water, and set aside while cooking the sauce. Once the pasta is done, heat a pan over medium heat. Add the butter, melt, and add the garlic. Cook the garlic for a minute then measure in the peas. Cook until the peas are tender, 3 to 4 minutes. Measure in the cream and reduce the heat to low. Stir in the parmesan followed by the cooked pasta. Toss to coat the noodles, adding a splash or two of pasta water as needed. Taste and add salt per your taste. Serve the pasta with extra parmesan and freshly cracked black pepper.
Step by step:
1. Combine the flours and salt on a clean, flat surface. Make a well in the middle, crack the eggs into the well. Using a fork, whisk eggs and slowly begin to incorporate the flour. Keep mixing and once the dough starts to form, switch to your hands and knead the dough until the dough is smooth, adding a few splashes of water as needed to bring the dough together. The dough should feel barely sticky but feel firm. The dough should also spring back when pressed. Form into a disk , cover with a damp towel, and let rest for 30 minutes.
2. Divide the dough into 8 pieces. Working with one piece at a time, flatten the dough with your hands. Making sure the dough is covered with flour, use an electric or hand crank (see note) and roll the dough into thin sheets. If using a machine, check instructions for desired thickness.
3. Continue to make the noodles by using the fettuccine attachment or cut into 1/4-inch wide strips with a knife or pizza cutter. Hang noodles for drying if desired and repeat with remaining dough.
4. Bring a large pot of salted water to a boil and add noodles. Cook until the noodles float to the top and are tender, 4 to 5 minutes.
5. Drain the pasta, reserving a cup or so of pasta water, and set aside while cooking the sauce.
6. Once the pasta is done, heat a pan over medium heat.
7. Add the butter, melt, and add the garlic. Cook the garlic for a minute then measure in the peas. Cook until the peas are tender, 3 to 4 minutes. Measure in the cream and reduce the heat to low. Stir in the parmesan followed by the cooked pasta. Toss to coat the noodles, adding a splash or two of pasta water as needed. Taste and add salt per your taste.
8. Serve the pasta with extra parmesan and freshly cracked black pepper.
Nutrition Information:
covered percent of daily need
