Pasta with Peas & Basil

Pasta with Peas & Basil
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  • ¼ cup dry white wine
  • Freshly ground black pepper
  • 8 oz. curly egg noodles or dried shaped pasta
  • ¾ cup crème fraîche
  • ½ cup thinly sliced basil leaves
  • ½ tsp. kosher or sea salt, or to taste
  • 1-½ lb. fresh peas, shucked (to yield 1 to 1-½ cups)
  • + 4 more ingredients
    • ½ cup homemade or low-salt canned vegetable or chicken stock, or water; more as neeeded
    • 2 Tbs. unsalted butter
    • 3 shallots, chopped
    • ¼ cup freshly grated Parmigiano-Reggiano

Cook the pasta in a large pot of boiling salted water. Meanwhile, in a wide skillet over medium heat, melt the butter. Add the shallots; cook, stirring, until soft, about 3 minutes. Add the wine and cook until reduced by two-thirds and slightly syrupy. When the pasta is just about done boiling, a...

View full recipe at Fine Cooking


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