This recipe was a super improvisation. I've had some peas taking up space in the freezer so when I was craving a comfort meal....er...I was craving mac and cheese...I tried to think about how I could have a creamy pasta that had some more veggies into it. I always have loved mac and cheese with peas so this is a take on that idea.
1 tsp olive oil
3 cloves garlic, minced
1 shallot, minced
1/4 tsp chili flakes
1/4 cup cream
1/2 cup frozen peas
1/4 cup fresh parsley, roughly chopped
1/4 cup tarragon, roughly chopped
4 nests of dried fettuccini
1/2 lemon, zested
salt and pepper
Set a large pot of water to boil. In another pot (or large pan) heat on medium-low heat. Add the olive oil and add in the garlic, shallots, and the chili flakes and cook until translucent but not browned.
Add the cream and frozen peas to the pot with the garlic and shallots. Cook for a bit, stirring occasionally. Take off the heat and season with salt and pepper.
Once the pot of water is boiling, add some salt to the water and toss in the pasta. Cook according to the package instructions, but cook one minute less than indicated.
Once cooked, drain, reserving a little of the pasta water and toss into the cream sauce mixture. Stir and mix in the fresh herbs. Plate and top with a little lemon zest and chili flakes.
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- Julia Feld