This is a versatile dish that lends itself to many different variations- feel free to add your own twist to it! It would be delicious with some fresh mint or bacon mixed in, or both!
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peas - low in fat; high in protein and fiber; high level of antioxidants and anti-inflammatory properties (flavinoids, carotenoid, phenolic acids, polyphenols); rich in iron and vitamin C; good source of vitamin K and A
2 cups frozen peas
1 package (16 oz) fusilli or macaroni
3 Tablespoons butter
1 garlic clove
1/4 cup grated parmesan
cook time: 20-30 min
adapted from Nicholas at food52
1. Bring a large pot of salted water to a boil. Add the pasta to the pot and cook al dente (about 1 minute less than the instructions on the box).
2. Place the peas in a separate saucepan, and pour enough water to cover the peas. Bring to a boil and cook for 4-6 minutes until just tender.
3. Drain the peas, but reserve the cooking water that the peas were in.
4. In a skillet, melt the butter on low-medium heat. Add the garlic and cook for several minutes. Be careful not to burn the garlic. Remove the skillet from the heat.
5. Put half of the peas, 6 Tablespoons of the cooking water, butter and garlic, and grated cheese in a blender or food processor. Puree the mixture until smooth, adding more cooking water as needed. Combine the puree with the other half of the peas and season liberally with salt and pepper.
6. Drain the pasta and toss together with the pea sauce. Transfer to a serving plate and add more salt and pepper to taste. Sprinkle with more grated parmesan. Feel free to add toasted pecans or walnuts!