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Reginelle con Parmigiana e Piselle

A quick and easy pasta recipe for busy weeknights when you don't even want to THINK about dinner. The star? The humble pea.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine Italian
Servings 4 servings


  • 8 oz long pasta (reginelle preferred, but linguine is a good substitute)
  • 2 Tbsp butter
  • 2 cloves garlic (minced; 1tsp)
  • 1/2 cup fresh peas (70 g; if using frozen, defrost first)
  • 1/2 cup Parmesan cheese
  • 1/2 cup heavy cream
  • pinch black pepper


  • Fill a large saucepan with water for the pasta and set to boil. Add plenty of salt (well-salted pasta water is the secret to life). When the water boils, add the pasta and cook to package instructions (mine was for about 6 minutes).
  • While the water boils, melt the butter in a large saucepan or skillet over medium heat. Sauté the garlic until fragrant, about a minute. Add the peas and cook about 3-5 minutes more, until tender. Add the cheese, heavy cream, and black pepper, and stir to combine until the cheese is melted. Let thicken slightly, then turn to low to keep warm until your pasta is done.
  • When the pasta is finished cooking, remove from the water with tongs and transfer the noodles to the skillet or pot that contains the sauce. Toss the sauce with the noodles, adding a small amount of pasta water if the sauce is too thick. If it is too thin, add more cheese to thicken it. Serve with freshly grated Parmesan on top, and red pepper flakes. Enjoy!


  • It's important to note that fresh Parmesan is needed for this recipe. If it comes in the deli/cheese department in block or pre-grated form, great. If it comes in a shaker bottle next to the pasta sauce aisle, bad. That doesn't deserve to call itself cheese and it better not come anywhere near this recipe! (This isn't just me being high and mighty, it really won't melt into the sauce. Trust me.)
Keyword parmesan, pasta, peas