Fusilli with Peas, Cream, and Parmesan
Automatically translated from Romanian. See the Romanian original
Fusilli pasta with green peas, heavy cream, and Parmesan, flavored with basil and mint—a simple and quick recipe for two servings.
Ingredients
Method
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Finely chop the onion and garlic and place them in a pan with a finger's width of water, letting them soften over low heat.
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When the water has evaporated completely, add the peas along with the basil, mint, salt, and 2 glasses of water.
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Let it simmer over medium heat to reduce, and in the meantime, bring a pot of water to a boil for the pasta.
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Once all the water in the pan has reduced, add the heavy cream and let it cook for another 2 minutes over low heat.
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Serve with Parmesan on top.
The story behind this recipe
Easy to prepare and tasty. Just as you've come to expect from me :)
For 2 servings, you need:
200 gr fusilli
250 gr peas
1 tablespoon of heavy cream
2-3 tablespoons of Parmesan
1 small onion
half a garlic clove
basil
mint
salt
Finely chop the onion and garlic, and place them in a pan with a finger's width of water, letting them soften over low heat. When the water has evaporated completely, add the peas along with the basil, mint, salt, and 2 glasses of water.
Let it simmer over medium heat to reduce, and in the meantime, bring a pot of water to a boil for the pasta.
Once all the water in the pan has reduced, add the heavy cream and let it cook for another 2 minutes over low heat.
Serve with Parmesan on top! Enjoy!! :)
