Brothy Pasta with Crushed Peas and Brown Buttered Pretzels
A wonderfully saucy, flavorful pasta that is perfect for springtime, thanks to the sweet peas and hint of mint (which is optional, but recommended). Don’t sleep on the pretzels – they’re addicting all on their own.
Ingredients
Units
Scale
- 32 ounces chicken or vegetable stock
- 3/4 lb. long noodles (save the rest for next time)
- Salt and pepper, as needed
- 4 tablespoons butter
- 1 cup crushed/chopped pretzel crumbs
- 2 teaspoons Italian seasoning
- Olive oil, as needed
- 2 shallots or 1 small sweet onion, minced
- 2 lemons
- 2 garlic cloves, grated or minced
- 2 teaspoons chicken or vegetable stock concentrate
- 1/3 cup sour cream or plain yogurt
- 10-ounce bag frozen peas (thawed)
- SERVING SUGGESTIONS: 8–ounces burrata cheese, chopped fresh basil and/or mint
Instructions
- Add the stock to a large pot and bring to a boil. Add enough water to fully submerge the noodles and enough salt to make it taste like the sea. Cook the pasta according to package directions, and reserve 2 cups of the starchy, brothy water right before you drain it. Set the pasta aside until needed (a drizzle of olive oil and a toss will help keep it from clumping).
- For the pretzels: Melt the butter in a medium skillet. Allow it to simmer for a couple of minutes after melting, just until the sizzling stops and it begins to look golden. Reduce the heat to low, add the crushed pretzels and Italian seasoning. Cook for a couple of minutes until very toasty. Set aside for now.
- Add two tablespoons of olive oil to a large skillet/pan over medium heat. When it’s hot, add the shallots and saute for a couple of minutes, until tender.
- Add the zest and juice of one of the lemons, the garlic, and stock concentrate and cook for about a minute. Add the sour cream and enough reserved pasta broth to create a thin, brothy sauce (I typically add both cups).
- Add the peas and, using a potato masher or something similar (I just use my hands), crush the peas a bit to break them up, so they release more flavor. Season well with salt and lots of pepper.
- Toss the pasta with the crushed peas and sauce (you may not need all of the pasta), and pile onto a plate or platter, pouring every bit of the sauce all over. Tuck torn pieces of burrata into and all around the noodles and shower with the herby, brown buttered pretzels. Garnish with basil or mint and extra lemon slices, if you like.
Keywords: Brothy Pasta with Crushed Peas and Brown Butter Pretzels