Reginetti Pasta with Fresh Peas

Name: Reginetti Pasta with Fresh Peas
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 8 ounces reginetti pasta (or shells, fusilli, orecchiette, etc); Kosher salt; 3 tablespoons butter; 1 tablespoon extra virgin olive oil; 1 shallot (finely chopped); ¾ pound fresh pea shoots (chopped); ¾ pound fresh shelling peas shelled or 1 cup frozen peas; 2 tablespoons creme fraiche; Freshly grated Parmesan cheese

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Prep Time: 5 minutes

Cook Time: 12 minutes

Total: 17 minutes

Servings: 4

Cost: $6.98 /serving

Author : Karen Tedesco

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Ingredients

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8 ounces reginetti pasta (or shells, fusilli, orecchiette, etc)Kosher salt3 tablespoons butter1 tablespoon extra virgin olive oil1 shallot (finely chopped)¾ pound fresh pea shoots (chopped)¾ pound fresh shelling peas shelled or 1 cup frozen peas2 tablespoons creme fraicheFreshly grated Parmesan cheese

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Instructions

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Step 1

Bring 4 quarts water and 2 tablespoons kosher salt to a boil.

Step 2

While the water boils, put the butter and oil in a saute pan over medium heat with a pinch of salt. Add the shallot and cook gently until softened, stirring occasionally. Stir in the greens and cook just until they turn bright green and wilt.

Step 3

Cook the pasta until just about al dente. Drop in the peas during the last few minutes of cooking. Drain. Add to the saute pan along with the creme fraiche, stirring over low heat until the sauce coats the pasta. Sprinkle with cheese and serve.