Creamy Linguine with Peas

Pasta and sweet peas bathed in heavy cream

I love coming home from work, preparing dinner, and being able to eat it (preferably with my husband in our backyard) before the sun goes down. The changing seasons and longer days are getting me excited for warm summer evenings when we can dine al fresco every night. I find myself wanting to do less cooking this time of year so that I can fill my after-work hours with more walks and activities before sunset. This pasta comes from Canal House Cooks Everyday and requires barely any time in the kitchen. Pasta and peas (I can get fresh English peas at my farmers market, and they're worth seeking out if you can find them) are tossed with a generous amount of heavy cream and parmesan cheese... and that's about it. The pasta is creamy but not heavy and is especially good with a simple green salad with an acidic vinaigrette. Add it to your weeknight dinner rotation and you won't be disappointed.


Related Recipes:
- Pesto Orecchiette with Chicken, Peas, & Fava Beans
- Garlicky Fettuccine Alfredo with Peas
- Risotto Carbonara with Peas


Creamy Linguine with Peas:
Ingredients
- 1 lb. linguine or fettuccine pasta
- 1 lb. English peas, fresh or defrosted
- 5-6 scallions, sliced
- 1 c. heavy cream
- 1 c. grated parmesan cheese
- 2 tbsp. salted butter
- kosher salt
- black pepper

Recipe

• Bring a large pot of water to a boil, season generously with salt (taste it - it should taste a bit salty), and add in the pasta.
• Cook until 2 minutes before al dente, then add in the peas and scallions and cook for another minute.
• Drain and reserve 1 c. pasta cooking water and return the empty pot to the stove over low heat.
• Add the butter and cream to the pot and cook for a couple minutes, or until the mixture starts to bubble.
• Add in the pasta mixture, parmesan, a splash of the pasta water, and a generous amount of freshly cracked black pepper.
• Toss together for about a minute, adding more pasta water if needed to moisten. Check for seasoning and add some salt or more pepper if needed.
• Divide onto plates and serve.

Serves four-five