Garganelli with Speck Peas and Scallion Cream
Ingredients
- 6 medium garlic cloves, divided
- 4 cups chopped scallions, green parts only (from 4 bunches)
- 3/4 cup heavy cream
- 1/4 teaspoon kosher salt
- 12 ounces uncooked bronze-cut garganelli pasta (such as Rustichella d’Abruzzo)
- 1/4 cup cold unsalted butter (2 ounces), cut into 1/2-inch pieces, divided
- 1 1/2 cups sweet peas (6 ounces)
- 2 ounces thinly sliced speck (about 8 slices), torn into 2-inch strips
- 1 ounce Parmigiano-Reggiano cheese, grated with a Microplane grater (about 2/3 cup)
- 1/2 cup coarsely chopped fresh mint
- 1 teaspoon lemon zest plus 1 teaspoon fresh lemon juice (from 1 lemon)
Instructions
Garganelli with Speck, Peas, and Scallion Cream serves 4 original recipe by Food & Wine.
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