Creamy pea pasta with lemon and garlic
ฝัง
- เผยแพร่เมื่อ 2 ส.ค. 2023
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**RECIPE, SERVES TWO**
1/2 lb (227g) pasta shape that holds a lot of sauce
1/2 cup (118mL) heavy cream
1 lemon
1 1/2 cups (200g) frozen peas
fresh herbs (I like a lot of basil and a little mint)
garlic (I like one clove per person but that's very strong)
salt, pepper, etc
grated parm or pecorino cheese (I like a big pile per person)
panko toasted in a little butter for garnish
If you want the breadcrumb topping, start by melting a thin film of butter in your pasta pot, pour in a few pinches of panko per person, stir and cook until brown - remove and reserve. Rinse out the pot, fill it up with water for the pasta, salt the water and get it coming to a boil.
Zest the lemon and mix in the zest with the cream, along with enough lemon juice to curdle the cream and make it thick - I like the juice of half the lemon, but that's pretty tart. A teaspoon or so of juice should thicken the cream in seconds.
Peel the garlic. Thaw the peas, cool them down with cold water to preserve their color, and drain.
If you have a food processor or some such, you can just combine the garlic, peas, cream mixture, fresh herbs, as much grated cheese as you want, salt and pepper to taste, and puree until smooth - maybe set aside a few whole peas for texture.
If you're doing this by hand, chop the garlic and then grind it down with some coarse salt and the side of your knife. Put it in the cream. Finely chop the fresh herbs and stir those into the cream asap (the lemon juice will keep them from turning brown). Mash the peas manually (just make sure each skin is popped open) and stir them into the cream, along with as much cheese as you want and salt and pepper to taste.
Boil the pasta until al dente, and save some of the pasta water when you drain. In nothing but the residual heat of the pasta, stir in the sauce. Loosen it up with some reserved pasta water, if necessary. Serve and top with the breadcrumbs. - แนวปฏิบัติและการใช้ชีวิต
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Did you say they SCAN YOUR EMAIL? Like, you’re giving them access to your whole email history? Remember, if it seems free, you’re the product.
@@Florklyeah, definitely. I'm sure it's relatively okay-ish if you're just using the photo scan option, but I'll personally never use something like this. Not only is it free, but it's PROFITABLE enough for the company that they have a shitton of TH-cam ads.
Why not use mushy peas and skip some steps?
Tying to make Fetch a thing I see.
I really don't want a data mining service scanning my email, my amazon, my who knows what else private information. Fetch does give you discounts, but its effectively paying you for access to your consumer data. Obtaining consumer data is a HUGE business.
I never would have thought that curdling cream on purpose would be the correct way to make a creamy sauce. Mindblown!
I know! Wow!
Yes! It works because when acid interacts with dairy, the specific component that curdles is the protein. Compared to milk, cream is higher in fat and lower in protein, so there’s just enough curdled protein in acid-affected cream to re-homogenize into a thicker emulsion. In milk, there would simply be too many curdles.
This actually is such a good trick for my current kitchen situation. Easy, creamy pasta sauces. I love pasta. Could live off the stuff. And I burn the calories at work anyways.
meh, he's a heterodox on best of days, so it's prolly not correct
thats gigachad explanation, thx@@gigachad3925
At first I thought the breadcrumbs were chili flakes. I could also imagine that very well
I imagine you could toast some chili flakes with the breadcrumbs too
@@skriller7102 yeah great idea!
yummy @@skriller7102
I gained a new respect for sweet peas after a bad viral cold wiped away my ability to detect flavors. The worst of the cold happened to overlap with the (very short) peak sugar snap window in my garden. Every time I went out to water the garden, I'd snap off some peas and despite not being able to detect any of the vegetal flavor of the peas, I was consistently impressed with how sweet they seemed to be. By the time the cold cleared up and I was able to pick up that quintessential pea flavor, the peas were already past the window for peak sweetness. Because peas played a part in this weird experience, I will make this dish in honor of my new appreciation for them.
Did it turn out good?
I *love* sugar snap peas! Haven't grown my own yet but I buy a ton once they're in season-- I like them a lot better than snow peas in stirfrys and the like.
1:41 I love the instant turnaround when she realized you were filming
Hi, Mrs. Ragusea. Bye, Mrs. Ragusea.
"I know the Italians have a problem with mixing acid and cheese. And I don't care." LOL
I just made this, and what I love about the recipe is just how SWEET it shows peas are. If I didn't know exactly what I put in it, I would swear there was a teaspoon of sugar in the sauce. This is phenomenal, I highly recommend it, and I recommend adding a ton of garlic, and lemon to balance the sweetness of the peas.
Feels akin to pesto with peas, but a little different texturally, plus a pop of lemon. Looks delicious!
Well... you can definitely call this a kind of _pesto._ Perhaps Adam didn't want to piss the Italians more than he already did.
That was exactly my impression it it's too deliciously easy NOT to try it. Definite winner.
@@userb8a Heh if you search for 'Pesto di Piselli' you would find many italian recipes. Besides that, there are many type of pestos. What is the called just 'pesto' in other countries in Italy its called 'Pesto Genovese'
@@userb8aI feel like the cream makes it not a pesto, also I’d think just a pea pesto with cheese, herbs and some nuts and lemon would be a fun alternative to this rather heavy looking sauce
hello. i urge you to try this with ricotta intead of cream and young spinach instead of basil ( i dont think basil is appropraite here)
If you want to use an immersion blender to homogenize your ingredients, do it before adding the curdled cream. I didn't and it caused it to split, resulting in a watery sauce with dispersed cheese curd droplets. didn't taste bad, but the texture was off.
"I know some Italians have a thing against putting acid and cheese together and I... don't care!"
That was the single greatest Adam quote ever
More youtube cooks need to not care what italians think.
It has become so trite "omgLOL1!!1 italian will be big mad wen dey c this!!!111!"
Grow up and stfu.
More people need to not care about:
What Italians think is the traditional way to use dollar store dried pasta
What New Yorkers think a proper pizza should be
What Mexicans think a proper burrito filling is
What the Chinese think proper fried rice is
These are all cheap, good food with easy ingredients. You can make them pretty much in anyway you want and it'll come out good.
@@milesedgeworth132What Texans think a proper chili is
No, it's insufferable. If he didn't care, then he wouldn't feel the need to remind everyone. This is exactly why Internet Shaquille and so many others hate him
My opinion of Adam has gone down ever so slightly after that toaster tray comment 😂
right? lmao
What comment?
Yeah, my thought "isn't that what the crumb tray is for?"
@@Highlandword9it's in the first 30 sec of the video lol maybe watch before commenting
I immediately said 'ewww', but then realised my disgust is probably a reflection of how often I empty the tray on MY toaster. It's fine to use the crumbs if you empty it often... Which I do not.
This is one of the nicest recipes I've seen in a while. I've been looking for something different to do with pasta and this is def a new one to me.
I have a similar pea mint and feta pasta recipe. Basically just defrost the peas (microwave does a great job) then blend with mint, feta, scallions, lemon juice and fresh garlic. Takes about 5 mins. Add this sauce to freshly cooked pasta and just stir through with some pasta water
Honestly just blend the peas forzen at that point. Pea smothie ftw!
This felt like a classic Adam video, which I have missed very much. Loved this!
You should definitely call this dish “Mac ‘n Peas” :)
Just made this tonight for mom. We both loved it! Definitely doing again soon. Thanks for all your right-to-the-point-cooking tips.
I always appreciate it when you upload vegetarian recipes! Thank you for today's recipe!
This recipe is full of protein too
Yay, a classic Ragusea recipe video! Love these
1:44 sup😂
It’s videos like this that teach me some of the most simple, yet amazing recipes. Notable ones like your cauliflower mashed potatoes w/chicken cacciatore and your vegetable soup videos stay with me forever.
I have made this a few times in different variations, but usually I use cottage cheese instead of cream. Great protoons and less fatty if it’s vegetarian.
It works excellent with baked salmon, especially if you add dill to the sauce.
To keep it vegetarian, I have broiled canned chick peas in the oven for 15 minutes with salt and olive oil, and added on top of the pasta in the end to keep them crunchy.
Good stuff !
Oohhh sounds good! Any tips regarding the cottage cheese?
use ricotta instead of cream and young spinach nstead of basil @rubenn5579
I think of peas as a very special spring treat, as they are one of the first vegetables ready for harvest in my garden. I remember as a kid being so excited to finally see peas and red radishes in our community garden plot. I’d stuff myself before I picked the rest for that night’s dinner. Even though I’m many, many decades out of childhood, I still have that same excitement with the first peas from my garden.
I love when I see you put out a new recipe and realize I already have all the ingredients for it! Will definitely be trying this
I just made it. I didn’t have fresh herbs, block cheese, nor a blender/mixer. Yet it was super easy to make and so so yummy! Thank you.
Thank you this inspired my own variation that tasted surprisingly great. Just put light cream, peas, grilled mushrooms, parmesan, watercress, and lemon in a blender and the result made a really convenient way to get more vegetables in my diet.
I've been making an almost identical non-creamy version for months. The sauce is just peas, veggie bouillon, and black pepper, using the pasta water to thaw the peas and thin it out. The garlic and herbs I toast up in the breadcrump mixture, and lemon juice goes over the breadcrumbs at the end.
Definitely going to try this. We usually make this meal with yoghurt but definitely trying the cream method next time.
Thanks Adam, I wanted to drop a comment to thank you for sharing this wonderful recipe. I made it for my family earlier today and it was a total hit. Creamy pea pasta will become a regular part of the dinner rotation in this household. Thanks again!
love the old style of videos, missed it
Just made this for my family with left over cream, limes, and added broccoli and it was a hit 😊
I totally forgot about sprinkling toasted bread crumbs onto pasta. My father used to do it every once in a while. It makes for a great texture enhancer
Looks good. I've had a similar dish The sauce was made with garbanzo beans instead of peas. Fresh peas from the garden, zucchini, a tomato, and crimini mushrooms were added.
The meal was absolutely lovely, well at least until my girlfriend's mother unexpectedly dropped by and I met her for the first time.
This video looks great, I like what you’ve done with the camera angles and the grading. Feels artistic, like a fancy modern coffee shop.
Adam, I am not a big fan of peas so I'd never buy them for a recipe, but I will for this one! It looks great, thanks for the inspiration! :)
I’m gonna guess you were assaulted with disgusting canned peas as a child. Those things are a sin against God and Nature.
It's pure gibberish, over complicated arrogant crap.
I did a similar recipe and learnt, that it's great to add some fragrance also to the breadcrumbs - lemon zest, minced garlic, maybe chili flakes.
adam ive been a fan of your videos for the last six months and you are slowly teaching me how to cook, i cant waut to try this
The way Adam put those breadcrumbs into the cup makes me think he's not as civilized as he tries to convince us he is
A moment of silence for the lone pasta shell that decided it had enough 5:37
That cameo and "sup" at 1:42... love it!
amazingly, this is the first time ever that I watch a youtube recipe where I actually have all the ingredients in my kitchen right now.
Imma cook that.
if you don't have frozen peas, get some frozen sweet peas, they are arguably the most convenient vegetable. they're affordable, super quick and easy to get reasonably edible, with a pleasant mild taste that goes well with a lot of things and seems fresher than anything else with such a long storage life, and like other legumes, they have a nutrient profile rich in very healthy protein that anyone to whom this convenience appeals could definitely use more of in their diet (the fiber too).
Wait I recognize this username somewhere. I don’t know where, but I recognize seeing this username many times
@@l_ndonmusic I like it. Sunflower seeds, legendary.
@@l_ndonmusic are you perhaps fauschistically inclined? I haven't been around there for a few months because I got banned for making too much sense. ;) I thought I might make a new account, but tuning out for a while made it more apparent how very toxic that content is, and it's lost its appeal to me.
They're great for tossing in with a simple ground beef stew, too. Brown some ground beef, use the drippings and flour to make a roux, add some stock or broth(even from concentrate), stir until you've got the desired consistency. Add the ground beef, thaw some frozen peas and carrots and add those. Probably saute some garlic and onion at some point. Mix it all together. Goes great on rice, mashed potatoes, etc. If you wanna get *fancy* you can do it all in a cast iron, top it with the mashed potatoes and a bunch of cheese, and bam. You have a cottage pie.
What's neat is it's super tweakable, you can add mushrooms and stuff too.
I totally agree! I tend to be vegetable averse. Frpzen peas are one vegetable that I don't mind eating. They are so quick to make on their own and I can mix a handful into so many different dishes without either spoiling my dinner or knowing that they are there.
Beautiful! Pasta is my jam and I'm always looking for new sauces to change things up.
I just love it when you make kosher friendly recipes something bew to try for shabbat dinner, Technical everything vegetarian is "kosher friendly", but ee also like your chili recipe so thank you for making awesome recipes videos in general, David from Israel
"I use one clove per portion, you might want to use less"
lol. lmao, even.
Such great simple recipe. I love these everyday/simple foods
Made this today. I don’t have a food processor and couldn’t get the sauce to be bright green but it doesn’t matter, this is a tasty meal!
i'm not the hugest fan of peas but it looks so tasty i'm going to give it a try!
I’ll be doing it tonight!! It seems a great dish
I have a sister who hates peas but loves pasta, might have to give this recipe a try
Now that is a recipe that makes sense. Plain ol' ingredients combined beautifully to make a very delicate dish.
Love your content. I think what makes you stand out from most (if not all) of the other foodie cc's out there is your near alchemical knowledge about the _processes involved_ in cooking. It shows you know your stuff, good on ya. :)
Lovely recipe! I think a blender or a food processor is a must though. I tried mushing the peas by hand and the second time I tried it I put the sauce through the blender. Blending it makes a much more cohesive sauce
Made this tonight, minus the mint which I didn't have. It was delicious--but my favourite part was the browned panko garnish. Added a buttery cronch!
I knew acid made cream super thick, but I never thought of that as a way to make sauce. Nice!
Love this recipe. Quick, simple, and one pot!
This one is a winner for sure- went over very well with the missus! I scaled back the garlic and lemon slightly per Adam's suggestion. I think reducing the garlic was a good move, but I adjusted up to the full dose of lemon, and it was great. I think next time I might do some blackened chicken in the grill pan to introduce some more protein and provide a little contrast.
I will definitely try this. Thanks Ragusea 😊
Even though I enjoyed your real-time/minimal editing recipe videos, I’m glad you’re still doing videos like these. The way everything flows is so pleasing, although I do miss the “Heterogeneity” or “Acidic” pop-up words
Used to fully blend my peas but after watching this I might try your technique
I have never seen that shape, looks great! Have you ever tried Cascatelli noodles? I have been absolutely loving them.
This was so delicious and easy to make. Very fresh tasting. The breadcrumbs are key though.
Really like this recipe, will have to try it out soon!
I love your ‘classic style’ videos. Keep it up
This looks very delicious! Bravo!
love this format!
I love this type of recipe.
Just made this and it tastes good!
Looks great! I wanna try this
So excited to watch!
short and sweet, loved it!
Very tasting! If you do a full bag of pasta, DOUBLE the receipt!
Gonna have to make this soon!
Looks great and easy, thanks!
adam you are definetly not the most conventional cook but clearly one of the smartest and efficient one
Looks delicious!
Very easy to veganize (or make dairy free) with silken tofu or cashew cream, too! All thumbs up.
"I like it strong" goes to show Adam is a man of culture
I always be sure search for you when I think there's a chance you're here
Great summer dish
What great content, refreshingly thorough!
4:16 this basically sums up why most of us love adam so much
That looks delicious!
I’m making this recipe for a friend of mine who really loves peas. 👍🙏
Nice.
can't wait to try this one out.
Thanks.
Lovely idea! Happy for the power tools friendly moment you had there. 😁
You should try making stuffed peppers if you don't already. Super cheap, you can throw in whatever you like or have laying around, you can make all the filling and even stuff the peppers ahead of time, and you can make an almost endless supply in one batch.
Yes! Stuffed peppers are a GOAT weeknight/make ahead meal!
OK, but raiding the crumb tray of your toaster for toasted breadcrumbs is actually genius, though. No waste! No exceptions!
I made this and it was amazing!!!
AR: Hold onto what remains of summer and enjoy!
Me: "Feels like 41C" The Sun is a deadly laser
I like how many of your recipes are vegetarian. I'm definitely gonna try this out.
This was delicious!
Very cool. I think it's possible to use this concept to create a dipping sauce by using peas. I'll try
And I think you are a hot chef
Good and unique recipe, thank you.
what a lovely cheap recipie!! you could also just get sour cream instead of curdling cream, but sour cream is getting pretty expensive these days
Add some lemon zest for garnish just to make the colours pop! ❤
That toaster tray comment has gotta be the most diabolical admission Adam has ever made on this channel
Finally the OG recipe video style again
I am going to try this tonight. I'm calling it Mac and Peas! Feel free to steal that sir!
3:00 I hoped for little "Bye"s near the lost 3 green peas! :)
Great recipe Adam, might use it as a starter though.
"hold on what remains of summer"
*looks outside, witnessing the ~20th day of heavy rainfall in germany, no trace of summer since June*
yea i think i need that rn