Pasta With Peas, Chives, and Cream Sauce
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 pound dried pasta
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- kosher salt and pepper
- 1 cup (4 ounces) grated Parmesan
- 1 10-ounce package frozen peas, thawed
- 2 tablespoons chopped chives
Directions
- Cook the pasta according to the package directions.
- In a large saucepan, over medium-low heat, warm the cream, milk, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper. Add the cooked pasta and Parmesan and stir until the cheese melts and the sauce thickens, 2 to 3 minutes.
- Stir the peas into the pasta until heated through, about 2 minutes. Divide among bowls and top with chives.
Nutritional Information
- Per Serving
- Calories 882Calories From Fat 45%
- Fat 44g
- Sat Fat 21g
- Cholesterol 146mg
- Sodium 1,087mg
- Carbohydrate 94g
- Fiber 8g
- Sugar 8g
- Protein 31g
What does this mean? See
Nutrition 101
.
Quick Tip
Add a bit of the reserved pasta cooking water if the pasta seems dry after it's been tossed with sauce.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
