I am incredibly passionate about this dish because it is one of the most unique pasta dishes you will ever taste! It brings back so many wonderful memories of friends coming over for sleepovers and play dates and my mom in the kitchen prepping this pasta for us to enjoy. Even though this dish is full of carrots and peas (which tend to be a kids worst nightmare), my friends used to BEG my mom to makes this dish when they came for dinner, even back in elementary school! This dish has such a beautiful, creamy and crunchy texture, and a very rustic, earthy flavor. Most people taste this dish and say they have never tasted anything quite like it. Another great thing about this dish, is it tastes great even 3, 4, 5 days later! Just throw it in a Tupperware, pop it in the fridge and it enjoy it the next day for lunch! This is the perfect dish to make in September and October when we are transitioning from Summer to Fall.
- ¾ Cup Seasoned Breadcrumbs
- 3 Tablespoons Extra Virgin Olive Oil
- ½ Cup Finely Chopped Shallots
- 1 Small Garlic Clove Minced
- 1 Cup Frozen Peas (Thawed)
- ¾ Cup Chicken Stock
- 1 ¼ Cups Finely Grated Carrots (Use a Food Processor)
- 1/4 Cup Heavy Cream
- ½ Pound Fusilli (I like to use the long Fusilli that’s long like Spaghetti but twisted, or the corkscrew-like short Fusilli. It needs to be a shape that the sauce will latch onto)
- 3-4 Tablespoons Minced Fresh Mint Leaves
- Salt and Pepper to Taste
- Grated Parmigiano Reggiano
- In a pan, toast the breadcrumbs in 2 Tablespoons of olive oil on medium heat. Be sure to stir them around occasionally so they don’t burn. You want them to get golden and crunchy. Set them aside in a bowl.
- In a large skillet, sauté the shallots and minced Garlic in the remaining 1 Tablespoon of Olive Oil until they are soft and translucent.
- Add the Peas and Chicken Stock and simmer for about 3-4 minutes.
- Stir in the Carrots and cook at a simmer until the carrots are tender.
- Stir in the Cream and Salt and Pepper (to taste).
- Simmer the mixture until it reduces about one fourth.
- Set sauce aside and keep it warm while you cook the pasta.
- Boil a large pot of water (add some salt to the water) and cook the pasta until al dente.
- Drain the pasta and toss it with the sauce, about ½ of the breadcrumbs and the fresh mint.
- Divide the pasta into pasta bowls and finish the dish with a sprinkle of the extra breadcrumbs on top and some fresh grated Parmigiano Reggiano.