Ingredients
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12 oz rotini pasta
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1 (12 oz) bag frozen peas
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2 tbsp butter
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1 shallot, minced
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1 clove garlic, minced
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1 lemon, zested and juiced
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1/4 tsp crushed red pepper
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1/2 cup half & half
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1 (1/2 oz) container mint, leaves finely chopped, plus more for serving
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1/2 cup grated Parmesan cheese, plus more for serving
Steps
1
Bring a large pot of salted water to a boil on high. Add the pasta and cook 10–12 min., until al dente. Drain, reserving 1 cup cooking liquid. Meanwhile, microwave the peas according to package directions.
2
In a 12-inch skillet, melt the butter on medium-high. Add the shallot and garlic, and cook 1–2 min., until softened, stirring constantly. Add peas and cook 1 min. Add the lemon zest and crushed red pepper and cook 30 sec. Add the half & half and cook 1–2 min., until slightly reduced. With a potato masher or fork, mash the peas into the sauce utnil slightly chunky.
3
Reduce heat to low. Add cooked rotini to pan and toss to combine. Stir in the lemon juice and mint leaves. Season with salt. Add pasta cooking liquid, ¼ cup at a time, as needed for a creamy sauce. Remove pan from heat and stir in the Parmesan cheese. Serve with additional Parmesan and mint leaves.
