Pasta, a creamy sauce, and green peas are a scrumptious combination to help celebrate the end of summer. The peas give this dish a fresh burst of summertime flavor, and I can’t resist a creamy pasta paired with just about any other ingredient.
When I was a little girl, we always called these peas “English” peas. Whatever you call them, the frozen variety may be used in place of the fresh ones, but I would not recommend the canned version, as they are a little too soft. If you can get them, the fresh ones have that extra something special that adds to the velvety sauce. I especially like it when one of the peas is caught inside a pasta shell, swimming in sauce, when I bite into it.
Recipes like this are great for busy school nights this time of year. Clip this one and stick it on the fridge for a quick reference. The kids love the cheesy shells yet get vital nutrients from the green peas so it’s a win-win.
As summer winds down, these hearty yet, fresh ingredients are the perfect way to transition into fall cooking and holiday recipes.
Enjoy food made fresh!
Pasta Shells with Green Peas
8 ounces dry medium size shell pasta 1 cup green peas 1 teaspoon salt, divided ½ teaspoon ground black pepper 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup milk ½ cup grated parmesan cheese Prepare shells per package instructions. Toss in the peas and ½ teaspoon salt for the last 2 to 3 minutes of cooking time. Drain and set aside.
In a small saucepan, melt butter over medium heat. Whisk in flour, remaining salt, and black pepper. Continue cooking over medium heat until the flour starts to turn golden brown. Whisk in the milk. Add the grated parmesan and stir until it is melted and fully incorporated. Pour the sauce over the cooked shells and peas. Stir to coat. Serve warm. Makes 4 to 6 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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