The combination of two salty cheeses—Parmesan and Pecorino—adds a layer of nutty flavor to the creamy sauce. Campanelle, meaning “little bells” in Italian, has the perfect hollow cone-shape for catching peas. Cook, relax, and enjoy!
What you'll need: 2 oz Parmesan 2 oz Pecorino 2 oz scallions fresh thyme 1 lb campanelle 2 cups frozen peas 1 Meyer lemon coarse salt freshly ground black pepper olive oil
Equipment: large pot zester
Recipe steps: 1. Prep ingredients Bring a large pot of salted water to a boil. Finely grate Parmesan and Pecorino. Thinly slice scallions, discarding roots. Pick thyme leaves from stems (1 tablespoon).
Cook pasta and peas Add campanelle to boiling water and cook until almost al dente 6–8 minutes. Add peas and continue to cook until peas are bright green and pasta is al dente, about 1 more minute. Reserve ½ cup pasta water and drain.
Make sauce Meanwhile, combine most of Parmesan and Pecorino in a large bowl (reserve a little for garnish). Zest Meyer lemon over. Add ¼ cup cold water and a few good grinds freshly ground pepper. Mash with a spoon until pretty smooth.
Finish sauce Add scallions, thyme and 3 tablespoons oil to cheese mixture and stir to combine.
Toss pasta Add hot pasta and peas to sauce and toss until pasta is evenly coated, adding 1/4–1/3 cup pasta water to create a creamy sauce; season with salt and pepper.
Serve Halve Meyer lemon and squeeze over pasta, tossing to combine. Serve pasta topped with reserved Parmesan and Pecorino and lots of freshly ground black pepper. Enjoy!