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- Shells with Cream, Peas, Parsley and Mint
- (Conchigli con Panna, Piselli, Prezzemolo e Menta)
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- Ingredients:
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- One 16-ounce package large shell pasta or elbow pasta
1 and 1/4 cups heavy whipping cream
One 16-ounce package frozen petite peas (not thawed)
2 and 1/4 cups freshly grated Parmigiano cheese plus additional for serving
1/4 cup chopped fresh mint
1/2 cup chopped fresh parsley, divided
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- Directions:
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- Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.
Drain, reserving 1/2 cup pasta cooking liquid.
Return pasta to pot.
Meanwhile, bring cream to simmer in large skillet over medium-high heat.
Add peas and simmer just until heated through, 1 to 2 minutes.
Add 2 and 1/4 cups cheese and stir until melted and sauce thickens slightly, about 1 minute.
Stir in mint and 1/4 cup parsley.
Pour sauce over pasta and toss to coat, adding pasta cooking liquid by tablespoonfuls if dry.
Season to taste with salt and pepper.
Transfer to bowl.
Sprinkle with remaining parsley.
Serve, passing additional Parmigiano cheese alongside. Serves 6 to 8.
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- That's it!
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