Prep Time
15 Mins
Other Time
10 Mins
Yield
Makes 4 servings
Photo: Christopher Baker; Styling: Anna Last

How to Make It

Cook the pasta according to the package directions. Drain the pasta, return it to the pot, and toss with 4 tablespoons of the oil.

While the pasta cooks, place the potatoes in a large pot, cover with cold water, and bring to a simmer. Add 1 tablespoon salt and cook until tender, about 12 minutes.

Shell the peas.

When the potatoes have 2 minutes left to cook, add the peas to the pot.

Drain the vegetables and transfer to the pot with the pasta. Stir in the scallions, 1/4 cup Parmesan, the remaining oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.

Divide among individual bowls and top with the remaining Parmesan.

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