Sweet Peas and Shells Alfredo

Ecouynow,

Sweet Peas and Shells Alfredo

Ingredients:
½ pound (225 grams) fried small pasta shells, regular, whole wheat, or if you’re a poor planner, a mix 1 cup (455 grams) fresh shelled peas (from about 1 pound in the pod)
1 cup (240 ml) heavy cream
3 tbsp (40 grams) unsalted butter Freshly ground black pepper
1 tsp finely grated fresh lemon zest
1 cup (115 grams) finely grated Parmesan cheese 2 tbsp chopped fresh flat-leaf parsley

Instructions:
Bring a large pot of salted water to boil. Add the pasta, and cooked according to package instructions. Add peas to cook during the last 30 seconds of pasta cooking time. Reserve ½ cup pasta cooking water, and set aside. Drain the pasta and the peas together.
Dry out the pasta pot, and pour in the heavy cream. Bring the cram to a simmer, and cook it until slightly reduced, about 4 minutes, stirring frequently. Add the butter, and stir it until it has melted.
Generously season the sauce with freshly ground black pepper; add a pinch of salt as well as the lemon zest.
Add ¾ cup of Parmesan, and stir it until the sauce is smooth; then toss in the drained pasta and pas. Cook the pasta in sauce for 2 minutes, until the sauce has slightly thickened. Add the reserved pasta water by the spoonful if needed to loosen the sauce. Divide the pasta among bowls. Garnish with remaining Parmesan and the flat-leaf parsley.

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