Pasta with Peas, Cream, Parsley, and Mint

Ingredients for Pasta with Peas, Cream, Parsley, and Mint

• 1 450g package large shell pasta or elbow pasta

• 300ml double cream

• 1 450g package frozen petite peas (do not thaw)

• 250g freshly grated Parmesan cheese plus additional for serving

• 1/4 cup chopped fresh mint

• 1/2 cup chopped fresh Italian parsley, divided

How to make Pasta with Peas, Cream, Parsley, and Mint

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 120ml pasta cooking liquid. Return pasta to pot.

Meanwhile, bring cream to simmer in large skillet over medium-high heat. Add peas and simmer just until heated through, 1 to 2 minutes. Add 550ml cheese and stir until melted and sauce thickens slightly, about 1 minute. Stir in mint and 1/4 cup parsley. Pour sauce over pasta and toss to coat, adding pasta cooking liquid by tablespoonfuls if dry. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining parsley. Serve, passing additional Parmesan alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.