Ingredients
- 300 g (10 oz) medium shell pasta
- 1 ½ cups fresh or frozen peas
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (warm)
- ½ cup heavy cream
- 1 cup grated mozzarella
- ½ cup grated Parmesan
- 1 tsp lemon zest
- Salt & black pepper, to taste
- 1 tsp dried thyme (or fresh if available)
- ½ cup ricotta (optional, for extra creaminess)
- ¼ cup chopped fresh parsley or basil
- ½ cup breadcrumbs (for topping)
- 1–2 tbsp grated Parmesan (extra, for topping)
👩🍳 Instructions
1. Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook shell pasta until just al dente (slightly firm).
- Drain and set aside.
2. Prepare the pea mixture
- If using fresh peas, blanch them for 2–3 minutes, then drain.
- Heat olive oil in a pan over medium heat.
- Sauté onion for 3–4 minutes until soft.
- Add garlic and cook for another 1 minute.
- Stir in peas, thyme, salt, and pepper.
- Cook for 2–3 minutes, then set aside.
3. Make the creamy sauce
- In the same pan, melt butter over medium heat.
- Whisk in flour and cook for 1–2 minutes (don’t brown it).
- Gradually whisk in warm milk until smooth.
- Add cream and simmer until thickened (about 3–5 minutes).
- Stir in mozzarella, Parmesan, and ricotta (if using).
- Add lemon zest and adjust seasoning.
4. Combine everything
- Preheat oven to 180°C (350°F).
- In a large bowl, mix pasta, pea mixture, and sauce.
- Add fresh herbs and gently stir.
5. Assemble & bake
- Transfer mixture to a greased baking dish.
- In a small bowl, mix breadcrumbs with extra Parmesan.
- Sprinkle evenly over the pasta.
Bake for 20–25 minutes, until golden and bubbling.
✨ Optional finishing touch
- Broil for 2–3 minutes for a crispy top.
- Garnish with extra herbs and a squeeze of lemon juice.
💡 Tips
- Add cooked chicken, pancetta, or mushrooms for variation.
- Use whole wheat or gluten-free pasta if preferred.
- A touch of mint with the peas adds a fresh spring twist.