Pasta With Peas Cream Parsley And Mint Recipes

Steps:

• Boil the spaghetti according to pack instructions and, when you have just 2 mins cooking time left, throw in the peas.
• Meanwhile, whisk the olive oil, lemon juice and mustard together, then season with salt, if you like, and pepper. Drain the pasta, reserving a couple of tbsps of the cooking water and return to the pan. Stir the reserved cooking water, olive oil mixture and mint through the pasta, then serve.

Steps:

• Cook pasta in a large pot of boiling salted water to al dente, drain and reserving 1/2 cup pasta cooking liquid.
• Return pasta to pot.
• Meanwhile, bring cream to simmer in a large skillet over medium-high heat.
• Add peas and simmer just until heated through, 1 to 2 minutes.
• Add 2 1/4 cups 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.

Steps:

• Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
• When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.