Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1 onion (chopped)
  • 2 garlic cloves (sliced)
  • 10 ounces frozen peas (thawed)
  • ¼ cup packed fresh basil (plus more for serving)
  • 1 ½ cup pasta water
  • 12 ounces fusilli or other short pasta
  • ¼ cup freshly grated parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instruction

  • Cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving 1 ½ cup of the cooking pasta liquid.
  • In a large skillet over medium heat, heat the olive oil. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 more minute.
  • Transfer the thawed peas to the skillet, saving a couple tablespoons for serving. Add the basil and 1 cup pasta water. Bring sauce to a simmer for 10 minutes.
  • Use an immersion blender to blend the sauce until it’s smooth and consistent. Use a strainer to strain the sauce or an extra creamy consistency.
  • Transfer the cooked pasta to the skillet with the peas sauce, salt and pepper and toss until well coated. Add as much of the extra ½ cup reserved pasta water as desired to thin out the sauce.
  • Add the reserved whole peas, parmesan cheese and stir until everything is well combined. Serve with fresh basil, if desired.