Description
Refreshing spring pasta recipe with fusilli, creamy stracciatella cheese, snappy English peas, crunchy pistachios, and a spritz of lemon in a garlicky white wine butter sauce.
Ingredients
Scale
- 1 Bag Fusilli pasta (any will do, but something textured is best with stracciatella cheese)
- Stracciatella cheese
- Roughly 6 ounces of English Peas
- 1 cup Pistachios, roasted and salted
- 1 cup Dry white wine for cooking
- 1 Shallot, diced
- 2 cloves Garlic, minced
- 2 tbsp Extra Virgin Olive oil
- 3 tbsp Butter
- 1 Lemon
- Parmesan, for garnish
- Salt & pepper, to taste
Instructions
- Reduce by half 1 cup of dry white wine for cooking over low heat in a small sauce pan.
- Bring pot of seasoned water to boil.
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While the water is heating, heat olive oil, garlic, and shallots in a pan at medium heat. As the garlic and shallots begin to brown, add in small pats of butter at a time. Stir regularly to keep even consistency.
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Once your water is boiling, cook pasta according to instructions on the package (unless you made your own pasta).
- Add reduced white wine to pan with shallots and garlic. Pour in slowly and mix to maintain consistency. Lower heat to keep warm.
- Blanch the English peas. Boil them just long enough to get them tender – a couple of minutes. Keep an eye on their texture. You want them to remain crisp and snappy. Drain the water and dunk them in a bowl of ice water, or simply run them under cold water from your faucet to remove the heat and stop any further cooking.
- Drain pasta and toss with English peas in the white wine butter sauce.
- Plate your pasta.
- Spoon dollops of stracciatella cheese onto the pasta
- Toss a handful of crushed pistachios on top and then a quick squeeze of lemon juice to brighten the dish and add acidity.
- Finish with a grind of fresh pepper and some freshly grated Parmesan.
Notes
Olive oil and butter quantities are approximate. Add more or less as needed. Taste as you go and keep an eye on consistency and volume.