Peas with Pasta and Mint
 
Prep time
Cook time
Total time
 
Bell-shaped pasta acts as the perfect basket for these peas, coated in a warm mascarpone sauce.
Author:
Recipe type: main
Serves: 4-6
Ingredients
  • 16 oz Campanelle pasta
  • 2 Tbs. olive oil
  • 1 small onion, chopped
  • 1 pint crimini mushrooms, chopped
  • 2 garlic cloves, finely minced
  • 2 cups frozen peas, thawed
  • 8oz mascarpone cheese
  • 3 TBS fresh mint, chopped
  • Kosher salt
  • fresh ground pepper
Instructions
  1. Cook pasta according to packaging, until al dente.
  2. Meanwhile, add olive oil in a separate saute pan, and heat over medium heat. Add the onions, and cook for 5 minutes. Add the mushrooms and garlic, and stir gently. Cook for 5-7 minutes or until mushrooms have cooked through. Season with a pinch of salt and pepper.
  3. Drain the cooked pasta, reserving 1 cup of the starchy pasta water.
  4. Gently fold in the thawed peas to the onion mix. Stir in the hot pasta, and mix in the mascarpone cheese. Lower heat, and let cheese melt. If needed, stir in 1 TBS of the reserved pasta water, to thicken the sauce.
  5. Top with fresh mint.
  6. Can be served hot or at room temperature.
Notes
*If you are using fresh peas, be sure to steam them before adding to this recipe.
Recipe by The Cuban Reuben at https://thecubanreuben.com/peas-and-pasta/