A creamy pea pasta recipe, inspired by The Pasta Queen's cooking method, perfect for spring. Features garlic, shallots, frozen peas, dried pasta, and optional egg and Parmesan cheese.
Place a pot of salted water on the stove to boil. Add olive oil, garlic and shallot to a pot and cook until fragrant. Add peas. Then, add your boiling water to the peas until they just about cover them. Boil for 5-7 minutes and then blend 3/4 of the peas/water. Add back into the pot. Then, add dried pasta into the pea puree and more boiling water until it just about covers the pasta. Cook until pasta is aldente. Meanwhile, whisk 1 egg. You can add parm to the egg, too - I didn’t do this. Remove your pasta from the heat and let it sit for about 3-4 minutes and then add your egg/cheese mixture. You want to be sure your pasta is hot so hot that it scrambles the egg, but not so cold that it doesn’t cook the egg. Can be hard which is why I made it optional! Top with parm and pepper, enjoy!
