In a large saute pan, heat the oil until it is just smoking. Add the onion, honey, and 2 cups of the peas, and saute until softened and cooked through, about 10 to 12 minutes.
Place remaining 1 cup peas in a food processor and pulse until coarsely pureed, season generously with salt and pepper, and set aside.
Cook pasta in salted water, reserve pasta water.
Melt the butter in the saute pan, add the remaining peas, and cook slowly until just softened, 4 to 5 minutes. Add the pea puree to the whole peas, stir in >1C pasta water, and set aside.
Toss the pasta into the pan with the pea mixture and place over medium heat. Stir gently to mix well, adding a little pasta water to achieve the correct texture, not too dry and not too wet - the noodles should be dressed like the greens of a salad. Add the cheese and mint leaves, and toss to combine. Serve immediately.
Originally Submitted
5/11/2008
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