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Spring Peas and Pasta

Serves 4

10 oz | 4 cups spaghetti
2 tbsp olive oil
11 oz | 2 cups fresh peas
8 oz | 1-1/2 cups fresh fava beans
4 fl oz | ½ cup dry white wine
3 tbsp mascarpone cheese
4 oz | 1 cup Parmesan cheese, grated
1/2 lemon, juiced
1 bunch chives, chopped
kosher salt
freshly ground black pepper

Cook the spaghetti in a large saucepan of salted, boiling water until "al dente," approximately 10 minutes.

Meanwhile, heat the olive oil in a large sauté pan set over a medium heat. Add the peas, fava beans and white wine.

Cover with a lid and cook for 2 minutes. Set aside until needed.

Drain the spaghetti when ready, reserving 1 small cup of the cooking liquid. Add the spaghetti to the peas and beans, tossing to coat.

 Stir in the mascarpone cheese, half of the Parmesan cheese and some of the cooking liquid to loosen.

Cook over a medium heat, stirring and tossing, until the spaghetti is evenly coated with sauce. Season to taste with lemon juice, salt and pepper.

Divide between serving plates and top with the chives and the remaining Parmesan cheese.



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