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Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

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Creamy Strozzapreti Pasta

with English Peas, Zucchini & Mascarpone Cheese

Creamy Strozzapreti Pasta with English Peas, Zucchini & Mascarpone Cheese
Cook Time
15-25mins
Makes
4 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 715 calories

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!)

Cook the pasta & peas:
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.

Cook the zucchini:
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.

Finish the pasta:
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.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

Tips from Home Chefs

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.

Cook the zucchini:
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.

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.