Creamy Lemon Herb Stelline
Creamy Lemon Herb Stelline
Ingredients
For the Pasta
- 12 ounces stelline pasta
- 1 tablespoon kosher salt, for pasta water
For the Creamy Sauce
- 2 tablespoons unsalted butter
- 2 garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 cup frozen peas
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the stelline pasta and cook according to package directions until al dente, usually 7-9 minutes. Reserve 1/2 cup of pasta water before draining the pasta. Set aside.
⏱️ 10 min
- 2
While the pasta cooks, melt the unsalted butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to brown it.
⏱️ 2 min
- 3
Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 3-5 minutes, allowing it to slightly thicken.
⏱️ 5 min
- 4
Stir in the 1/2 cup of grated Parmesan cheese, lemon zest, lemon juice, chopped fresh parsley, chopped fresh chives, and frozen peas. Continue to stir until the cheese is melted and the peas are heated through, about 2 minutes.
⏱️ 2 min
- 5
Add the drained stelline pasta to the skillet with the sauce. Toss gently to coat the pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 6
Season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper, or adjust to taste. Serve immediately, garnished with additional grated Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Herb Stelline
Ingredients
For the Pasta
- 12 ounces stelline pasta
- 1 tablespoon kosher salt, for pasta water
For the Creamy Sauce
- 2 tablespoons unsalted butter
- 2 garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 cup frozen peas
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the stelline pasta and cook according to package directions until al dente, usually 7-9 minutes. Reserve 1/2 cup of pasta water before draining the pasta. Set aside.
⏱️ 10 min - 2
While the pasta cooks, melt the unsalted butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to brown it.
⏱️ 2 min - 3
Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 3-5 minutes, allowing it to slightly thicken.
⏱️ 5 min - 4
Stir in the 1/2 cup of grated Parmesan cheese, lemon zest, lemon juice, chopped fresh parsley, chopped fresh chives, and frozen peas. Continue to stir until the cheese is melted and the peas are heated through, about 2 minutes.
⏱️ 2 min - 5
Add the drained stelline pasta to the skillet with the sauce. Toss gently to coat the pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 6
Season with 1/2 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper, or adjust to taste. Serve immediately, garnished with additional grated Parmesan cheese if desired.
⏱️ 1 min