Pasta With Peas, Cream, Parsley And Mint

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 (16 ounce) package large shell pasta or 1 (16 ounce) package elbow macaroni
• 1 1/4 cups heavy whipping cream
• 1 (16 ounce) package frozen baby peas (do not thaw)
• 2 1/4 cups freshly grayed parmesan cheese, plus additional for serving
• 1/4 cup chopped fresh mint
• 1/2 cup chopped fresh italian parsley, divided

Recipe

• 1 cook pasta in a large pot of boiling salted water to al dente, drain and reserving 1/2 cup pasta cooking liquid.
• 2 return pasta to pot.
• 3 meanwhile, bring cream to simmer in a large skillet over medium-high heat.
• 4 add peas and simmer just until heated through, 1 to 2 minutes.
• 5 add 2 1/4 cups cheese and stir until melted and sauce thickens slightly, about 1 minute.
• 6 stir in mint and 1/4 cup parsley.
• 7 pour sauce over pasta and toss to coat, adding pasta cooking liquid by tablespoonfuls if dry.
• 8 season to taste with salt and pepper.
• 9 transfer to bowl.
• 10 sprinkle with remaining parsley.
• 11 serve, passing additional parmesan alongside.