Creamy Pea Pasta with Lemony Anchovy Breadcrumbs

This creamy pea pasta is seriously next level delicious and the perfect meal for spring when peas are in season. I love it because it’s easy enough to throw together on a week night but also impressive enough to serve to dinner guests (I’d serve alongside a big green salad with radishes, a simple lemony vinaigrette and goat cheese!).

The pasta is creamy + luxurious and the lemony anchovy breadcrumbs are the perfect contrast to the slightly sweet pea + herb flavors in the sauce (don’t worry - if you’re not into anchovies, I have a substitution in the notes below).

I hope you give this one a try — happy cooking!

INGREDIENTS

For the lemony anchovy breadcrumbs:

• 2 Tbsp olive oil

• 2 anchovy filets*

• Zest from 1 lemon

• 3/4 cup panko breadcrumbs

For the creamy pea sauce + pasta:

• 2 cups English peas (can use frozen or fresh)*

• 1/2 cup packed basil leaves

• 1/4 cup packed mint leaves

• Kosher salt

• Juice + zest of 1 lemon

• 2 Tbsp mascarpone cheese

• 3/4 lb pasta - I used campanelle but rigatoni or penne work well here too

• 2 Tbsp unsalted butter

• 1/2 cup freshly grated Parmesan cheese

• Edible flowers (I used bachelor’s button from the farmer’s market) or fresh basil & mint leaves for garnish

METHOD

1. Make the lemony anchovy breadcrumbs:

   1. In a medium skillet over medium heat, add the olive oil, anchovy filets and lemon zest. Use a rubber spatula to break up the anchovies until they’ve melted down into a paste.

   2. Add in the breadcrumbs and toast until the breadcrumbs have reached a deep golden brown color. Stir consistently to ensure even browning.

   3. Transfer to a plate and spread into a flat layer to cool. Set aside.

2. Make the creamy pea sauce + pasta:

   1. Bring a medium pot of water to a boil and season well with kosher salt.

   2. If you’re using frozen peas, defrost them completely and set aside. If you’re using fresh peas, add the peas to the pot of boiling water and blanch until the peas are just cooked through and are bright green, ~2-3 minutes. Remove from the pot with a slotted spoon and transfer immediately to an ice bath.

   3. Add the herbs to the same pot of boiling water for 30 seconds, then transfer to the ice bath immediately.* The herbs should be a bright green color. Drain the herbs (and peas if you blanched them). Set aside.

   4. Bring a large pot of water to a boil over the stove and season generously with kosher salt. Add the pasta to the water and cook until al dente.

   5. While the pasta is cooking, transfer the blanched herbs and peas to a blender along with a generous pinch of kosher salt, the lemon zest + juice and the mascarpone. Add ~1/4 cup of the pasta cooking water directly from the pot to the blender. Blend until smooth.

   6. Transfer the sauce to a bowl and add the cooked pasta, butter, and parmesan cheese. Stir until the butter is fully melted and you’re left with a glossy sauce. Add additional salt and/or parmesan, to taste.

   7. Serve* topped with the crispy breadcrumbs and either edible flowers or fresh basil + mint leaves to finish. Enjoy!

NOTES

• PEAS - You can totally use frozen peas instead of fresh peas in this recipe:

  • If you use frozen peas, you’ll just need to defrost them (no need to blanch them since they’re already cooked). You’ll add the defrosted peas directly to the blender when it comes time to blend the sauce in step 5.

  • If you use fresh peas, follow the instructions above to blanch them for 2-3 minutes until tender and then make sure to shock them in an ice bath to stop the cooking and lock in the bright green flavor.

• ANCHOVIES - I know not everyone is a fan of anchovies but trust me when I say that they add such a delicious, salty, umami flavor to the breadcrumbs. They are the perfect contrast to the creamy, slightly sweet pea sauce. If you really can’t get over the anchovy thing, stir in some freshly grated Parmesan cheese to the breadcrumbs once they’ve cooled down.

• HERBS - It’s important to blanch the herbs + shock them in an ice bath. This will help maintain their bright green color and ensure your sauce is super green and vibrant. It also mellows out the herbs flavor just a bit and results in a super nuanced + delicious sauce.

• SERVING TIP - One of my favorite serving tips I learned when working at Octavia was using ring molds to serve pasta dishes (when plating something that isn’t a long pasta). It helps keep the pasta in a uniformed mound in the center of the plate and just looks so clean! Here are the ring molds I have and love.