🐚 Conchiglie Pasta with Peas
🍽️ Serves: 2–4
⏱️ Ready in: 25 minutes
📝 Ingredients:
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12 oz (340g) conchiglie pasta (shells)
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1 cup frozen peas
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2 tbsp olive oil or butter
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2 garlic cloves, minced
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1/4 cup grated Parmesan or Pecorino Romano
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1/4–1/2 cup pasta water
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Salt & pepper to taste
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Optional: 1/4 cup ricotta, cream, or a splash of milk for added creaminess
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Optional garnish: fresh mint, lemon zest, or extra cheese
👩🍳 Instructions:
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Cook the Pasta & Peas:
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Bring a pot of salted water to a boil.
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Add pasta and cook according to package directions.
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Add frozen peas to the pot during the last 2 minutes of cooking.
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Reserve 1/2 cup pasta water, then drain.
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Make the Base:
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In a large skillet or saucepan, heat olive oil or butter over medium heat.
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Add garlic and sauté for about 30 seconds, just until fragrant (don’t brown it).
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Combine:
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Add drained pasta and peas to the skillet.
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Stir in grated cheese and a splash of pasta water to loosen and create a silky coating.
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Season with salt and pepper.
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(Optional) Stir in ricotta, cream, or a dollop of mascarpone for a richer texture.
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Finish & Serve:
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Serve warm, topped with more cheese and a sprinkle of lemon zest or chopped mint if desired.
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🍋 Variations:
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Add crisp pancetta or bacon for a salty crunch.
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Stir in baby spinach or arugula for a veggie boost.
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Make it extra luxe with a drizzle of truffle oil or browned butter.
Want a vegan version, a one-pot method, or to make it more kid-friendly? Just let me know!