I’m not the biggest fan of pasta, but when I saw this recipe slide across my Insta stories, I thought it looked pretty delicious, and super easy.
When I hear of a creamy, cheesy pasta…I instantly think heavy but comforting. This one is definitely comforting, but light and delicious.
After taking one bite, K instantly asked what our friends were doing for dinner, and if they’d like to come join. In a time where we have been self isolating and social distancing for thirteen days, this sounded like a dream world — but we did manage to bring a little bowl of it to our friends while on our after-dinner walk around campus.
Sausage and Pea Pasta
Recipe adapted from A Life from Scratch.
- 1 pound pasta (any short pasta type you’d prefer)
- 1 pound mild Italian sausage
- 1 cup half and half cream, or milk
- 1 cup chicken stock
- 1 cup Parmesan cheese
- 1 tsp garlic powder
- 1 tsp lemon pepper
- 1 cup peas
- Fresh basil
- Zest of one lemon
In a pot of water, cook the pasta according to the package’s directions.
In a sauté pan, brown the sausage until fully cooked. Remove the sausage rom the pan and set aside.
In the same pan, combine the cream, chicken stock, Parmesan, garlic powder and lemon pepper. Bring it to a soft boil, and cook the liquid for approximately 10 minutes until slightly thickened.
Once thickened a little, add the peas and lemon zest, and continue to stir until peas as warmed through. Add half a cup of the pasta water to thin out the sauce – and toss the sauce with the cooked pasta.
Top with more Parmesan, fresh basil, and more lemon zest.
Update: A great way to heat up the leftover pasta (without the pasta getting mushy, and leaving the peas still with a pop) is to put the pasta mixture in an oven-sage dish and cover with tin foil. Put the dish in a cold oven and turn the oven on to 350°F, the pasta will be perfectly heated in about half an hour!