Saucepan (3-4 quart) - Sautéing vegetables without crowding.
Colander - Draining cooked pasta.
Pasta pot with lid (4-6 quarts, non-stick) - Boiling pasta to al dente.
Writes for preparation of a sauce by emulsifying ingredients without lumps.
Wooden spoon or Tongs - Stirring and tossing cooked pasta with sauce.
Mixing bowl - Combining sautéed vegetables, cream, peas, parsley, and mint.
Measuring cups and spoons - Accurate ingredient measurement for recipe success.
Pasta spoon (optional) - Serving large quantities of pasta and sauce efficiently.
Large serving dish - Presenting the final mixed pasta dish for sharing.
1 16-ounce package large shell pasta or elbow pasta
1 1/4 cups heavy whipping cream
1 16-ounce package frozen petite peas (do not thaw)
2 1/4 cups freshly grated Parmesan cheese plus additional for serving
1/4 cup chopped fresh mint
1/2 cup chopped fresh Italian parsley, divided
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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