Rating: 3.5 stars
26 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 2
Lloyd Nichols

Gallery

Credit: Christopher Baker

Recipe Summary

hands-on:
15 mins
total:
25 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to the package directions. Drain, return the pasta to the pot, and toss with 4 tablespoons of the oil.

    Advertisement
  • While the pasta cooks, place the potatoes in a large pot, cover with cold water, and bring to a simmer. Add 1 tablespoon salt and cook until tender, about 12 minutes.

  • Meanwhile, shell the peas. When the potatoes have 2 minutes left to cook, add the peas to the pot. Finish cooking, drain, and transfer to pasta pot.

  • Stir in the scallions, ¼ cup Parmesan, remaining 2 tablespoons oil, ¾ teaspoon salt, and ½ teaspoon pepper.

  • Divide among bowls and top with the remaining ¼ cup Parmesan.

Nutrition Facts

659 calories; calories from fat 35%; protein 23g; carbohydrates 86g; sugars 9g; fiber 8g; fat 26g; saturated fat 5g; sodium 985mg; cholesterol 10mg.
Advertisement