Creamy Strozzapreti Pasta

with English Peas, Zucchini & Mascarpone Cheese

35 MIN

4 Servings

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From the Test Kitchen

Mascarpone is a wonderfully rich, creamy cheese from Italy, often sweetened and used to make desserts (such as tiramisu). It’s also delicious in savory dishes—which is why we’re combining it with a touch of butter to make an irresistibly luscious sauce to toss with strozzapreti, a pasta with a distinctive twisted shape. Together with seasonal peas and zucchini, it creates a winning combination of flavors. (Depending on what’s farm-fresh near you, you may receive peas that have already been shelled. If so, simply skip the shelling instruction in step 1 and cook just as you normally would!)

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Nutrition

PER SERVING
Calories

715 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Shell the peas. Quarter the zucchini lengthwise; thinly slice crosswise. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut off and discard the root end of the lettuce; separate the leaves. Peel and mince the shallot to get 2 tablespoons (you may have extra); place in a bowl with the vinegar.

2 Cook the pasta & peas:

Add the pasta to the pot of boiling water. Cook 3 to 5 minutes, or until slightly tender. Add the peas. Cook 4 to 5 minutes, or until the peas are bright green and the pasta is just shy of al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly. Set aside in a warm place.

3 Cook the zucchini:

While the pasta and peas cook, in a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchini; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until fragrant.

4 Make the dressing:

While the zucchini cooks, add the mustard to the shallot-vinegar mixture; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

5 Finish the pasta:

To the pot of zucchini, add the cooked pasta and peas, mascarpone cheese, butter and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring vigorously to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat; season with salt and pepper to taste. Transfer to a serving dish.