Anytime Pasta with Scallions, Peas, and Parmesan


Pour one out, if you will, for the imported Italian bowl that you see above: I bought it on eBay a few years ago, it was my pride and joy, and yesterday — after doing the dishes — I was putting ramekins away high up in a cabinet and one of them fell and broke my most treasured kitchen possession. There are now two broken off pieces and my friend Rebecca gave me aKintsugi套件,但永远不会一样。

Thankfully, its last night on this earth was a happy one (and, for the record, it has a twin in case you see the bowl again!). Happy because of this pasta which I made using frozen peas, a little butter, scallions, and lots of Parmesan. These are all things you should have in your fridge and freezer anyway: frozen peas (they’re better than fresh peas!), Parmesan cheese (guilty secret: I buy the good stuff, but already grated… don’t @ me), butter (I’m going through a Kerrygold phase), and scallions, which are excellent on eggs, in salads, and, as you’re about to see, pasta.

This pasta is so easy, it basically makes itself. And it tastes good in summer, even though none of the ingredients are particularly summery (peas are springy, if anything) and also in winter when you want something fresh.


The real magic happens at the end: you lift the pasta directly into the skillet with the peas and then add all of the things that make it taste great… lots of lemon zest, lots of pepper, a bit more butter (it helps it set up), and then a ton of Parmesan.




Anytime Pasta with Scallions, Peas, and Parmesan

A quick, weeknight dinner that uses things you should already have in your fridge and freezer.
Servings 4人(或2个非常饥饿的人)


  • 盐和新鲜的黑胡椒粉
  • 4TBSbutter, divided in half
  • 1bunchscallions, chopped, whites and green parts separated
  • 1包裹frozen peas有机,如果可能
  • 1poundPenne或Orecchiette或Cavatappi很多意大利面可以在这里工作;只是不要使用意大利面条。它不会捕获豌豆。
  • 1lemon
  • 1/2 – 1cupfreshly grated ParmesanImportant to use the good stuff here; look for "aged" Parmesan


  • Bring a large pot of water to a boil. Season well with salt (it should taste like well-seasoned broth).
  • 在一个大煎锅中,融化了两汤匙黄油,当泡沫状时,加入葱的白色部分,再加上少许盐。柔软时,加入冷冻豌豆的包装,同时将意大利面放入沸水中。
  • Using a ladle, lift about a cup of the pasta water into the skillet with the peas and scallions. Lower to a simmer and let that cook for a bit. If the skillet gets dry, add more pasta water. You don't want the temperature so hot that the peas break apart, so be gentle here.
  • When the pasta is cooked al dente (one minute less than the package directions; best to taste here), lift it with a spider tool into the skillet with the peas. Add another ladleful of pasta water, turn up the heat, and stir all around, until the pasta is coated in the buttery scallion pea mixture and there's no more liquid at the bottom of the skillet.
  • 关闭热量,加入剩余的黄油,大量黑胡椒,柠檬的皮(直接在面食上燃烧以捕获油),少许柠檬汁(品尝)和至少1/2杯帕尔马干酪。将它们全部搅拌,并品尝到更多的柠檬,黑胡椒和帕尔马干酪调节。
  • 在面食碗中食用,上面有更多的pareman和胡椒粉。

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