Hello Spring … oh, how we have missed you! This pasta dish just screams SPRING! SPRING! SPRING! Although this dish contains cream, it is surprising light and the mint and lemon give it just the right amount of freshness and pop. Paul made fresh pasta because that’s his thing, but a decent store bought pasta would do.
Serves 4 (although to be honest, just the two of us ate it all in one sitting.)
- 6 garlic cloves, divided
- 4 C green onions, green parts only
- 3/4 C heavy cream
- 1/2 tsp. kosher salt
- 12 oz fresh pasta (Paul made garganelli which is a square shape rolled into a cylindrical shape) Use campanelle or ziti or a big enough pasta to catch all the sauce and peas
- 1/2 C cold butter cut into 1/2 pieces, divided
- 1/2 C sweet peas (or more if you are into peas)
- 2 oz. thinly sliced capicola (or sub speck, prosciutto, or even bacon)
- 1 oz. Parm, finely grated (about 2/3 C)
- 1/2 C coursely chopped fresh mint
- 1 tsp. lemon zest plus tsp. lemon juice (from one lemon)
Smash 3 garlic cloves. Place chopped scallions, creams and garlic in sauce pan. Finely chop remaining 3 cloves to equal 3 T. Set aside.
Bring mixture to bowl over medium-low heat. Reduce to low, stirring occasionally , until scallions are crisp tender and garlic is softened, about 10 minutes. Pour mixture into blender and process until smooth. Stir in salt and set aside.
Cook pasta al dente.
Melt 2 T butter in large skillet on medium heat. Add 1 T reserved chopped garlic, cook until softened and fragrant, about 2 minutes.
Using a large spoon, transfer pasta to skillet reserving cooking liquid. Add cream mixture and peas then increase heat to med-high. Cook and stir constantly until pasta is tender and sauce is loose and creamy, about 2 minutes. Remove from heat. Add capicola, cheese, mint, lemon zest and juice, remaining 2 T butter and 1/4 C cooking liquid until combined.