Pasta with Peas, Cream, Parsley, and Mint

Pasta with Peas, Cream, Parsley, and Mint
Photo by Kana Okada


  • ½ cup fresh Italian parsley
  • 1 16-ounce package frozen petite peas
  • additional Parmesan for serving
  • 1 16-ounce package large shell pasta or elbow pasta
  • 1 ¼ cups heavy whipping cream
  • 2 ¼ cups Parmesan cheese, freshly grated
  • ¼ cup fresh mint

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Meanwhile, bring cream to simmer in large skillet over medium-high heat. Add peas and simmer just until heated throu...

View full recipe at Epicurious


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