A light spring pasta made with peas tossed in a creamy sauce and brightened with fresh mint. This refreshing meal comes together quickly with just a few ingredients.
Cook the pasta in plenty of salted water. Add the peas for the last 3–4 minutes of cooking, then drain them together.
Sauté the onion in the butter until softened. Add the cream and cook over low heat for 3–4 minutes without letting it boil.
Toss the drained pasta and peas with the sauce. Season with Parmesan, salt, and black pepper.
Sprinkle with the chopped fresh mint and serve hot.
Do not overcook the peas; they lose their color and freshness. Blanching them for 3–4 minutes is enough. Allergens: contains wheat (gluten) and dairy (cream).
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