Pea Parmesan Pasta with Pistachio Crumb
Give me all those fork twists of silky egg pasta. Think fancy mac and cheese, with prosciutto, peas, pepper topped all with chopped pistachios and lemon zest.
It’s bright, comforting and the perfect pasta meal for this week!
Spring Pasta at its finest.
Spring recipes to me, mean simple. Highlighting the amazing fresh flavors of the season, while embracing bright and new beginnings.
So in this gluten free egg pasta bowl – you can find all the things. Fresh crisp English Spring peas, with silky Parmesan cheese. Salty prosciutto, black pepper, crunchy pistachios and bright lemon zest.
Can you believe that’s it? It’s a simple list of ingredients that brings a punch to your next pasta dinner.
When are you going to make Spring Pea and Parmesan Egg Pasta with Pistachio Lemon Crumb?
A trick for ALL pasta dishes.
If you don’t know this already – it’s something I learned in Culinary Schools along with just wanting my pasta sauce to be more silky, smooth and creamy.
Before you drain off your pasta, reserve 1 cup of pasta water.
I used a scoop 1 cup, so it makes it easy to gather the water without any burns happening.
Add it to the pasta when you add the sauce or in this case, when you add the cheese. Oh, yeah!
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Spring Pea and Parmesan Egg Pasta with Pistachio Lemon Crumb
- Total Time: 17 minutes
- Yield: 4 1x
- Diet: Gluten Free
Ingredients
- 1 lb. gluten free egg pasta
- 1 1/2 – 2 cups freshly grated Parmesan cheese (I prefer finely grated)
- 1 cup fresh English Spring peas
- 6 slices prosciutto, thinly sliced
- 1/2 teaspoon each salt and ground black pepper, plus more for seasoning
- 1/4 cup shelled pistachios, roughly chopped
- 1/2 lemon, zest
Instructions
- Boil a large pot of salted water over high heat. When the water begins to boil, add in the pasta and turn down the heat to medium. Occasionally stir the pasta with tongs to prevent them sticking together.
- While the pasta cooks, chop the pistachios and mix with the lemon zest in a small bowl.
- Cook the pasta until just cooked. Remove 1 cup of the cooking liquid – set aside. Drain the pasta.
- Quickly, add the pasta, reserve pasta liquid, cheese, peas and prosciutto back to the pot you cooked it in. Sprinkle with black pepper and salt. Using tongs, quickly and carefully mix everything together.
- Add the pasta to serving bowls. Top with the pistachios and lemon zest mixture. Garnish with additional black pepper and cheese, if desired.
Notes
Moving quickly, after the pasta is cooks makes for a silky and smooth coated pasta. Also using the pasta pot you boiled it in, helps too – since it’s still hot from cooking it. Plus, less dishes.
- Prep Time: 5
- Cook Time: 12
- Category: pasta
- Method: stove top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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