Ingredients Jump to Instructions ↓

  1. 1 pound dried pasta

  2. 1 1/2 cups heavy cream

  3. 1/2 cup whole milk kosher salt and pepper

  4. 1 cup (4 ounces) grated Parmesan

  5. 1 10-ounce package frozen peas, thawed

  6. 2 tablespoons chopped chives

Instructions Jump to Ingredients ↑

  1. Cook the pasta according to the package directions.

  2. In a large saucepan, over medium-low heat, warm the cream, milk, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper. Add the cooked pasta and Parmesan and stir until the cheese melts and the sauce thickens, 2 to 3 minutes.

  3. Stir the peas into the pasta until heated through, about 2 minutes. Divide among bowls and top with chives. NOTE: I added a few ounces of shaved ham that I had leftover in the fridge (deli ham) and some grated lemon zest that I had in my freezer (1-2 tsp.). Whenever I need fresh lemon juice in a recipe, I wash the lemon and then grate the zest from it and store it in a ziploc in my freezer. Then I just scoop out a little, crumble it through my fingers and add to whatever needs it. I do oranges and limes the same way. Nutritional Information Per ServingCalories 882Calories From Fat 45%Fat 44g Sat Fat 21g Cholesterol 146mg Sodium 1,087mg Carbohydrate 94g Fiber 8g Sugar 8g Protein 31g


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