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zakruti.com » Dish recipes » Adam Ragusea
Creamy pea pasta with lemon and garlic

Creamy pea pasta with lemon and garlic

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Rating: 4.5; Vote: 2
Creamy pea pasta with lemon and garlic Recipe, serves two 1/2 lb (227g) pasta shape that holds a lot of sauce 1/2 cup (118mL) heavy cream 1 lemon 1 1/2 cups (200g) frozen peas fresh herbs (I like a lot of basil and a little mint) garlic (I like one clove per person but that's very strong) salt, pepper, etc grated parm or pecorino cheese (I like a big pile per person) panko toasted in a little butter for garnish If you want the breadcrumb topping, start by melting a thin film of butter in your pasta pot, pour in a few pinches of panko per person, stir and cook until brown remove and reserve. Rinse out the pot, fill it up with water for the pasta, salt the water and get it coming to a boil. Zest the lemon and mix in the zest with the cream, along with enough lemon juice to curdle the cream and make it thick I like the juice of half the lemon, but that's pretty tart. A teaspoon or so of juice should thicken the cream in seconds. Peel the garlic. Thaw the peas, cool them down with cold water to preserve their color, and drain. If you have a food processor or some such, you can just combine the garlic, peas, cream mixture, fresh herbs, as much grated cheese as you want, salt and pepper to taste, and puree until smooth maybe set aside a few whole peas for texture. If you're doing this by hand, chop the garlic and then grind it down with some coarse salt and the side of your knife. Put it in the cream. Finely chop the fresh herbs and stir those into the cream asap (the lemon juice will keep them from turning brown. Mash the peas manually (just make sure each skin is popped open) and stir them into the cream, along with as much cheese as you want and salt and pepper to taste. Boil the pasta until al dente, and save some of the pasta water when you drain. In nothing but the residual heat of the pasta, stir in the sauce. Loosen it up with some reserved pasta water, if necessary. Serve and top with the breadcrumbs.
Date: 2023-08-03

Comments and reviews: 17


What are your thoughts on the Alton Brown method of cooking pasta in cold water? Dump in the pasta, fill the bowl so the pasta is just submerged, salt, then boil from cold. It's supposed to save water + save time in cooking pasta, better for the environment over a long period of time.
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One question as a german: What are sweet peas? Are they just the normal basic peas that you normally eat? Because when searching for sweet peas the wikipedia article is 100% for another plant (which seeds are not supposed to be eaten.
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People should be careful about pouring hot water into a glass for drinking. I've seen glass crack in even water to do the dishes. Let alone when you pour boiling water into them. At least warm it up first.
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I'm very very intrigued by those frozen peas thawing in just a microwave, usually just to cook them it takes me more than half an hour of simmering them! Do they come pre-cooked when frozen in america?
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I remember in your pesto video you showed that you could dump the basil into the boil water to prevent the sauce from browning. Could the same be done with the peas in this context?
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Cleaner way for smashing the peas: put them in a bag, pref. water resistant. Opt. : use a roller/hammer. No mess + easy + fast. Alt: bags + spiky schnitzel hammer + 1 thick/2 thin bags
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The picky eater in me has been adamant on not eating peas all my life but this looks so good that I might try a slightly modified version of the recipe! (less garlic )
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hold on what remains of summer
looks outside, witnessing the 20th day of heavy rainfall in germany, no trace of summer since June
yea i think i need that rn
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Just use pasta water (no cream whatsoever, and do everything Adam just did in a frying pan, instead of a tiny pot.
Lighter, fresher, and more summery tasting.
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Why not use a garlic press? Not trying to be rude, just curious why chefs never seem to use it. No need to even peel the clove (which also makes clean-up minimal.
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Amazing how its possible to make a delicious meal in under 30 minutes with very low efford and just with stuff that are lying arround in my kitchen
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I know some Italians have a thing against putting acid and cheese together and I. don't care!
That was the single greatest Adam quote ever
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This is one of the nicest recipes I've seen in a while. I've been looking for something different to do with pasta and this is def a new one to me.
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A small FYI - the Sweet Pea ( Lathyrus odoratus ) is a poisonous plant so I d hate for anyone to be confused by your use of the term Sweet Pea.
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Adam, I am not a big fan of peas so I'd never buy them for a recipe, but I will for this one! It looks great, thanks for the inspiration! :)
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0: 20 from your toaster OVEN? That's amazing mine would have a bounty of many different crumbs never mind the dry aged melted cheese bits
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Knowing about the Ragusea YTP community and hearing him say Pea Juice feels like seeing a good friend get kicked in the nuts.
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