Description
A quick and creamy pasta dish featuring tender peas, garlic, and a rich Parmesan-infused cream sauce. Perfect for a comforting weeknight dinner that comes together in just 25 minutes.
Ingredients
Scale
Pasta
- 8 oz spaghetti or penne
Vegetables
- 1 cup fresh or frozen peas
- 2 cloves garlic, minced
Sauce
- 2 tbsp extra virgin olive oil
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Boil the Pasta: In a large pot of salted water, cook the pasta according to package instructions until al dente. Drain and set aside to prevent overcooking.
- Sauté the Garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
- Add Peas: Stir in the fresh or frozen peas and sauté for approximately 3 minutes until they turn bright green and are tender.
- Mix in Cream: Pour in the heavy cream, bringing the mixture to a gentle simmer while stirring continuously. Season with salt and pepper to taste.
- Combine Pasta: Add the cooked pasta to the skillet with the sauce. Toss thoroughly to coat the pasta evenly with the creamy pea mixture.
- Serve: Plate the pasta and finish by sprinkling generously with grated Parmesan cheese before serving.
Notes
- Use freshly grated Parmesan for the best flavor.
- Adjust seasoning with salt and pepper according to your taste preferences.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
- If using frozen peas, no need to thaw them beforehand.
- Reserve some pasta water to adjust sauce consistency if necessary.
