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Credit: Christopher Baker; Styling: Anna Last

Recipe Summary

prep:
15 mins
additional:
10 mins
total:
25 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

659 calories; calories from fat 35%; protein 23g; carbohydrates 86g; sugars 9g; fiber 8g; fat 26g; saturated fat 5g; sodium 985mg; cholesterol 10mg.
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