Creamy Green Pasta with Spinach and Peas

Recipe:

Ingredient Notes:

• Pasta. I made this dish using conchiglie (shells), but any short pasta shape will work perfectly — think fusilli, penne, farfalle, etc.
• Spinach. This recipe is a great way to use frozen chopped spinach, which is what I’ve listed in the ingredients.
  • Using fresh spinach: You can certainly use fresh leaves instead. Remove any tough stems, finely chop the leaves, and add them to the sauce. You will need about 300g of fresh spinach (weight including stems).
• Peas. Both fresh and frozen peas work beautifully here. However, canned peas are not suitable for this recipe.
• Cream. Light cream (around 20% fat) is the ideal choice. If you only have heavy cream (30% or higher), simply dilute it with a bit of milk. For this recipe, use 100 ml of heavy cream mixed with 50 ml of milk.
• Onions. Regular yellow onions work great, but if you want an even more delicate flavor and texture, try using the white part of a leek.
• Garlic. Whatever you do, don’t skip the garlic! It adds the perfect subtle accent and gives character to the sweet and mellow sauce.

Let’s start cooking!

Finely chop the onion and garlic. Thaw the spinach and peas.

In a saucepan over medium heat, heat the vegetable oil along with the butter. Add the onion and sauté for 5–6 minutes, stirring frequently, until translucent and lightly caramelized.

Add the peas and cook for 1 minute, stirring constantly.

Add the garlic, spinach, and cream. Stir to combine, then season with salt. Bring to a boil, simmer for 2 minutes.

Cook the pasta according to the package instructions. Add the pasta to the sauce, stir, and serve.

Enjoy!

This Creamy Green Pasta with Spinach and Peas recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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