Inspired by the bounty of peas in the garden, this simple pasta dish is a great thirty minute meal. You could easily use frozen peas, just follow the same recipe. The peas give the dish a slight sweetness which is a nice counterpoint to the cheese. The bread crumbs give the dish a toasty crunch. The kids gobbled it up!
Rigatoni with Fresh Peas and Parmesean
1 cup fresh, shelled peas
½ cup panko bread crumbs
2 garlic clove, minced
2 tablespoons olive oil plus 3 tablespoons
½ cup grated parmesean
½ cup heavy cream
¼ cup basil leaves, torn
1 box rigatoni
salt and pepper to taste
1 tablespoon lemon zest
Bring large pot of salted water to boil. When boiling, add peas and blanch for 3 minutes. Remove peas and chill in ice bath until ready. Add pasta and cook until al dente, reserving ½ cup pasta water.
In sauté pan heat 2 tablespoons of Olive Oil. Add garlic and bread crumbs. Saute until light brown and toasty. Place in small bowl and set aside. In same pan add cream, and heat on medium until bubbling and beginning to reduce. Add peas and season with salt and pepper. Keep on low heat, stirring occasionally. You want the cream to thicken slightly. Add reserved pasta water and cheese.
Toss pasta with peas and cheese sauce and the bread crumbs. Add remaining Olive oil, basil, and lemon zest.