Shells with Peas & Buttermilk Sauce

Name: Shells with Peas & Buttermilk Sauce
Cook time: 20 min
Yield: 4 servings
Ingredients: 0 salt for boiling water; 2 cups frozen peas thawed; 0 water cold, for rinsing; 2 cups buttermilk; 3 cloves garlic minced; 2 lemons lemon zest; 0.25 cup olive oil; 0 black pepper to taste; 1 bunch mint leaves only; 0 salt to taste; 1 pound medium pasta shells; 0.5 cup frozen peas remaining; 0 water for cooking pasta; 2 cups buttermilk sauce prepared; 1 pound pasta shells cooked; 1 ounce Pecorino Romano cheese grated; 0 pasta water as needed for loosening sauce; 0 salt to taste; 0 black pepper to taste; 4 servings pasta shells and sauce; 0 Pecorino Romano cheese for serving; 0 olive oil for finishing; 0 black pepper for finishing

A simple and quick spring pasta dish featuring a light and tangy buttermilk sauce, bright peas, and fresh mint.

Cook time: 20 minutes

Servings: 4

Ingredients

0 salt for boiling water
2 cups frozen peas thawed
0 water cold, for rinsing
2 cups buttermilk
3 cloves garlic minced
2 lemons lemon zest
0.25 cup olive oil
0 black pepper to taste
1 bunch mint leaves only
0 salt to taste
1 pound medium pasta shells
0.5 cup frozen peas remaining
0 water for cooking pasta
2 cups buttermilk sauce prepared
1 pound pasta shells cooked
1 ounce Pecorino Romano cheese grated
0 pasta water as needed for loosening sauce
0 salt to taste
0 black pepper to taste
4 servings pasta shells and sauce
0 Pecorino Romano cheese for serving
0 olive oil for finishing
0 black pepper for finishing

Instructions

Bring a large pot of heavily salted water to a boil.
Rinse 2 cups frozen peas under cold water until they are thawed, about 1 minute. Drain.
Add the thawed peas to a blender along with the buttermilk, minced garlic cloves, zest of 2 lemons, olive oil, black pepper, and mint leaves. Blend on high until very smooth. Season the sauce with salt and set aside.
Stir the pasta shells into the pot of boiling water. Cook until al dente according to the package directions. One minute before the pasta is done cooking, add the remaining ½ cup frozen peas to the pasta pot. Drain the pasta and peas, reserving a big scoop of pasta water.
Add the buttermilk sauce to a large Dutch oven and set over medium-low heat. Add the hot pasta to the buttermilk sauce and very gently warm the sauce through, taking care to never boil or simmer the sauce. Remove from the heat and stir in a small handful of grated Pecorino Romano cheese. The buttermilk sauce should still be quite loose and brothy. If it looks thick, add a splash of your reserved pasta water. Season with salt and pepper.
Among shallow serving bowls, divide the pasta and add a couple big spoonfuls of the sauce to each so that the shells are swimming in the sauce. Grate more cheese over the top and finish with olive oil and pepper.