Rating: 3 stars
102 Ratings
  • 5 star values: 15
  • 4 star values: 22
  • 3 star values: 24
  • 2 star values: 35
  • 1 star values: 6
Kate Merker

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Credit: Alex Farnum

Recipe Summary test

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to the package directions, adding the peas during the last 2 minutes of cooking. Reserve ½ cup of the cooking water, drain, and return the pasta and peas to the pot.

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  • Meanwhile, heat the oil in a large skillet over medium heat.

  • Add the shallots, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until soft, 3 to 4 minutes.

  • Toss the pasta and peas with the shallots, ¼ cup of the cheese, and the reserved cooking water.

  • Fold in the parsley and mint. Sprinkle with the remaining ¼ cup of cheese and serve.

Nutrition Facts

515 calories; protein 23g; carbohydrates 81g; sugars 9g; fiber 6g; fat 12g; saturated fat 3g; sodium 698mg; cholesterol 10mg.
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