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:

Quickview
880k Calories
43g Protein
31g Total Fat
104g Carbs
27% Health Score
Limit These
Calories
880k
44%

Fat
31g
49%

  Saturated Fat
18g
113%

Carbohydrates
104g
35%

  Sugar
6g
8%

Cholesterol
210mg
70%

Sodium
1536mg
67%

Get Enough Of These
Protein
43g
86%

Selenium
82µg
118%

Calcium
755mg
76%

Phosphorus
740mg
74%

Manganese
1mg
64%

Vitamin B1
0.78mg
52%

Vitamin B2
0.84mg
50%

Folate
194µg
49%

Vitamin C
29mg
36%

Iron
5mg
33%

Vitamin B3
6mg
32%

Vitamin A
1559IU
31%

Fiber
7g
29%

Zinc
4mg
29%

Magnesium
102mg
26%

Copper
0.47mg
23%

Vitamin K
20µg
20%

Vitamin B12
1µg
19%

Vitamin B6
0.37mg
18%

Vitamin B5
1mg
15%

Potassium
519mg
15%

Vitamin D
1µg
8%

Vitamin E
1mg
7%

covered percent of daily need
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