Creamy pasta with peas

Name: Creamy pasta with peas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Egg pappardelle pasta 9 oz; Peas to be shelled 5 cups; Fresh liquid cream Approximately 1 cup + 2 teaspoons (?250 g) 1 cup; White onions 0.6 cup; Parmigiano Reggiano PDO cheese 1.8 oz; Butter 3 ½ tbsp; Thyme to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Difficulty: Easy
Prep time: 15 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Creamy pasta with peas gets its texture from one deliberate choice: fresh liquid heavy cream instead of shelf-stable cooking cream. The difference is real — the sauce turns genuinely silky and delicate rather than thick and flat. Onion softened in butter keeps everything balanced, and fresh peas, sweet and just firm enough, hold their shape rather than dissolving into the background.

A small handful of thyme is what makes the dish smell considered rather than improvised — without it, the bowl is pleasant; with it, the whole thing lifts. Egg pappardelle catch the sauce in every fold, though a short dried pasta works just as well. Either way, this pasta with peas feeds a family without fuss and tastes better than the ingredient list suggests.

How to prepare Creamy pasta with peas

To prepare the pasta with cream and peas, first shell the peas: you'll need about 340 g 1 — approximately 12 oz (about 2 1/8 cups). Cook the peas in salted boiling water for 10 minutes 2. In the meantime, finely slice the onion 3.

Melt the butter in a large skillet, then add the onion 4 and sauté over medium-low heat for about 6 minutes 5. Drain the peas, reserving the cooking water, and add them to the skillet 6. Season with salt and pepper.

Continue cooking for another 5 minutes, adding a little hot water if needed 7. Meanwhile, boil the pappardelle in the same water used for the peas 8. After the 5 minutes, pour the cream into the skillet with the peas 9 and continue cooking for another 2 minutes.

Drain the pasta and transfer it to the skillet 10, then mix well. Turn off the heat and finish by stirring in grated Parmigiano Reggiano 11 and a teaspoon of oil 12.

Gently combine everything 13. Plate immediately and top with thyme 14 and more grated cheese if desired. Your cream-and-peas pasta is ready to be served 15!