Fusilli with Pea Cream and Pecorino
Category: Pasta Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Gluten-Free Fusilli | 320g |
| Fresh Peas | 300g |
| Shallot | 80g |
| Sun-Dried Tomatoes in Oil | 70g |
| Lemon Zest | 1 |
| Extra Virgin Olive Oil | 20g |
| Pecorino Cheese | 25g |
| Salt | to taste |
| Black Pepper | to taste |
| Pecorino Cheese (for garnish) | to taste |
Instructions
-
Prepare the Shallot
Begin by peeling and slicing the shallot into thin wedges. Set it aside for later use. -
-
Cook the Pasta
Fill a large pot with salted water and bring it to a boil. This will be used for cooking the pasta later on. -
Sauté the Shallot and Peas
Heat 20g of extra virgin olive oil in a large skillet over moderate heat. Add the shallot slices and sauté for 2 minutes until they soften and become fragrant. Next, add the fresh peas to the pan, season with salt and pepper, and pour in a ladle of pasta cooking water. Cover the skillet with a lid and cook for about 8 minutes, or until the peas are tender. -
Cook the Fusilli
Meanwhile, add the gluten-free fusilli to the boiling water and cook according to the package instructions. Once the pasta is al dente, reserve some of the cooking water and drain the pasta. -
Prepare the Pea Cream
Once the peas have finished cooking, remove about ¾ of the peas and place them into a tall, narrow container. Add the remaining olive oil and another ladle of pasta water. Using an immersion blender, blend until you achieve a smooth, creamy consistency. -
Combine the Pasta and Sauce
Add the drained sun-dried tomatoes (after draining the oil) to the skillet with the peas. Once the pasta is cooked and drained, transfer it directly into the skillet with the pea mixture. Be sure to keep some of the pasta cooking water to help combine the sauce if needed. -
Finish and Serve
Incorporate the pea cream into the pasta, then stir in the zest of the lemon for a burst of citrusy freshness. Stir everything together until the pasta is well coated. Sprinkle with shavings of Pecorino cheese for a rich, savory finish. Serve the Fusilli with Pea Cream and Pecorino hot, and enjoy the deliciously creamy texture and vibrant flavors!
Notes:
- This dish combines the light and fresh taste of peas with the tangy depth of Pecorino cheese. For those following a gluten-free diet, this recipe offers a delightful pasta option.
- Adjust the amount of Pecorino cheese to your taste preference for extra flavor.
