Pasta shells with peas is a simple, comforting dish that combines tender pasta with sweet peas in a light, creamy sauce. It’s perfect for a quick weeknight meal that still feels hearty and satisfying. The beauty of this recipe lies in its balance of flavors—subtle sweetness from the peas, creaminess from the sauce, and a hint of freshness from herbs like basil or parsley.
Ingredients:
- 12 oz pasta shells
- 1 cup frozen peas
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Instructions:
- Cook the pasta shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package instructions until al dente. About 3 minutes before the pasta is done, add the frozen peas to the boiling water. Drain the pasta and peas together, reserving 1/2 cup of pasta water.
- Sauté garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Make the sauce: Add the heavy cream to the skillet with the garlic, and stir to combine. Bring it to a simmer and let it thicken slightly, about 2-3 minutes.
- Combine the pasta and peas: Add the drained pasta and peas to the skillet, and toss to coat in the creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water until the desired consistency is reached.
- Season and finish: Stir in the grated Parmesan, red pepper flakes (if using), and season with salt and pepper to taste. Let the pasta sit for 1-2 minutes to absorb the flavors.
- Garnish and serve: Garnish with fresh basil or parsley and a little extra Parmesan, if desired. Serve warm.
