If you don't want to go to all the trouble (believe me it is very simple) of making the capunti, you can use cavatelli for this recipe:
Capunti w/ Cream and Peas
4 clove garlic, chopped
1 T butter
salt/pepper
10 oz English Peas
1 c heavy cream
Parmesan for serving.
Add garlic and butter to a skillet over low heat. Add a good pinch of salt. Saute until garlic is fragrant. Add peas and saute for 3-4 minutes. Add cream and heat through still on low heat. Add pasta to skillet and toss to coat. Add pepper. Serve with Parmesan cheese.
This recipe is a little similar to this one, but without the pancetta.
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