Dear Noelle, I don't make homemade manicotti shells. I buy my shells imported from Italy at an Italian store. But,…
Try Lisa’s Pasta with Creamy Spring Pea Sauce this summer! A marriage of seasonal produce, Italian pappardelle, and joyous al fresco dining, it’s sure to take your summer Sunday dinners up a notch. Visit Lisa’s YouTube channel @ItalianSundayDinner to see her make the recipe!
Pasta with Creamy Spring Pea Sauce Ingredients:
2 cups spring peas
1 lb pappardelle pasta
1 cup crème fraiche or whole milk greek yogurt
½ cup heavy whipping cream
2 cloves garlic
¼ teaspoon fresh ground thyme
1 spring scallion, white part only, chopped
Butter for cooking
Salt & pepper to taste
Pasta with Creamy Spring Pea Sauce Directions:
In a medium sauté pan, place 2 tablespoons of butter, the chopped white onion, and 2 cups of spring peas. Sauté for 4-5 minutes, until the peas are tender but not overcooked. Separate into two 1 cup containers of peas. In a blender, place 1 cup of peas, the crème fraiche or Greek yogurt, the garlic, and purée until fairly smooth. The peas will not purée completely, they will be a little bumpy. If the mixture is too thick, add 1/8 cup of the heavy whipping cream.
Cook the pappardelle according to the package directions. Drain and in a large pasta bowl toss with the puréed pea mixture. Add the 1 cup of whole peas that you have set aside. Add salt, pepper, and fresh thyme. If the sauce is too thick, add the remaining ¼ cup of heavy whipping cream. Top with Parmigiano Reggiano Enjoy.