I love this quick and easy springtime pasta recipe that uses fresh English peas as well as roasted garlic. I tend to fall back on adding eggs to a lot of vegetarian recipes when I am lacking a protein and especially when the pantry is bear. Not to mention when I may be stuck for dinner ideas. This recipe for roasted garlic pasta with peas and soft boiled egg is easy comfort food.
What I love about this quick recipe is the addition of springtime English peas, which I do not precook. I like to the raw as they add a great texture to the recipe. If you are making this in the winter you can definitely use frozen peas which I have done when in a pinch. I unthaw by laying in the colander and pouring the hot pasta water over. This will warm them up quickly without overcooking.
Don’t be afraid of all the garlic in this recipe as roasted garlic it is more mellow while still adding an abundance of flavor.
More Quick and Easy Pasta Recipes
- Spicy Pasta Carbonara
- Pasta with Olives, Goat Cheese and Garlic Chips
- Orecchiette with Sweet White Corn and Shiitake Mushrooms
Recipe: Roasted Garlic Pasta with Peas and Soft Boiled Egg
1/2 head garlic
1/2 pound angel hair pasta
2 tablespoons olive oil
1/4 cup heavy cream
1/2 cup finely grated Parmesan
1/2 cup fresh English peas or frozen
cracked black pepper
Preheat oven to 425. Wrap garlic in foil and roast for 15 – 30 minutes or until soft, tender and slightly golden. Squeeze garlic from skins and mash with a fork. Cover to keep warm and set aside.
Cook the eggs following our Perfect Soft Boiled Egg recipe.
Drain and set aside to cool slightly before peeling.
Cook the pasta in a pan of salted boiling water according to package directions. Drain well and return to the pan.
Add the olive oil and toss.
Then add the cream, 1/2 of the Parmesan, garlic, salt and peas and toss to coat.
Divide between serving plates, halve the eggs and place on top to serve.
Sprinkle with remaining cheese.