Simple Quintessential Cuisine

Creamy Parmesan Noodles with Sugar Snap Peas

There are few things I enjoy more than a steaming dish of hot pasta! Although these days I am trying to resist the urge to indulge as I am striving to shed a few pounds in preparation for summer.
Tonight was one of those nights when I caved, but on the up side I substituted light cream for most of the heavy cream.  I was somewhat worried thinking that the lighter cream would not produce the level of creaminess within the sauce I was looking for.
To my surprise it worked out really nicely! The sauce had great consistency and flavor and the addition of the crispy snap peas against the noodles added a nice element of texture to the dish.  Bon appetite!

You will need…
1 lb Wide pasta noodles
1 C Light cream
½ C Heavy cream
3 eggs
½ tsp salt
¾ tsp fresh cracked pepper
4 cloves finely minced garlic
2 ½ C fresh grated parmesan cheese
2 C fresh sugar snap peas
Fill a large pot with water and place over high heat. When it begins to boil, add a generous pinch of salt to water, stir for a minute or two then add the noodles and cook according to package directions.
While you’re waiting for the water to boil grab a large mixing bowl and bowl pour in the cream (heavy and light) and then add the eggs and whisk well. Add the garlic, salt and pepper and whisk again until mixture becomes slightly thick and foamy.  Set aside.
Approximately 4 minutes before the noodles are done add the snap peas to the boiling water.  The intent here is to cook them, but they should be crispy when you bite into them.  Once they’re done remove from the water and set aside in a bowl.
Next drain the pasta and reduce heat to low. Place the pasta back into the same pan and quickly whisk the egg and cream mixture and then pour over the pasta along with 1 ¼ cups of the cheese and toss well. Add the snap peas and gently toss taking care not to break them. Taste for any needed seasoning, top with reserved cheese and serve.

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