Pea Pasta with Shallot Cream Sauce

Name: Pea Pasta with Shallot Cream Sauce
Prep time: 5 min
Cook time: 15 min
Yield: 3 to 4 servings
Ingredients: 8 ounces pasta; 2 tablespoons butter; 2 medium shallots; 3 cups peas; ¼ cup heavy cream; ¼ cup whole milk; 1 ½ to 2 cups grated parmesan; ½ lemon; salt

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Prep Time
5 mins
Cook Time
5 mins
Servings
3 to 4 servings
Course
Dinner
Cuisine
International

Pea Pasta with Shallot Cream Sauce

Tyler Barnes

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

8 ounces pasta
2 tablespoons butter
2 medium shallots
3 cups peas fresh or frozen
¼ cup heavy cream
¼ cup whole milk
1 ½ to 2 cups grated parmesan
½ lemon Zested
salt to taste

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Instructions

Cook the pasta according to instructions. Drain, reserving about ½ cup of pasta water, and set aside.
To make the sauce, melt the butter in a large pan. Mince the shallots and add them to the pan, cooking until they are soft and starting to brown. Add in the peas and cook until the peas are hot. Add the cream and milk, stirring to combine.
Heat over low heat and stir in 1 1/2 cups of parmesan. Continue to cook until the sauce begins to thicken slightly. Add the pasta and stir to coat. If the pasta is too thin, add a bit more parmesan cheese. If the sauce is too thick, add a splash of pasta water. Stir in the lemon zest and salt before serving. With salting the pasta water and the amount of cheese, I find I don’t need to add a ton of salt- it’s really up to your tastes.
Serve with more parmesan cheese and black pepper if desired.