Bright, silky, and full of flavor, this Lemony Cream of Pea Cascatelli is comfort food with a fresh edge. Cascatelli’s ruffled edges and signature sauce trough are designed to capture sauce, and this velvety pea cream settles into every curve. The pureed peas create a smooth base that clings to the ridges, while the whole reserved peas nestle into the trough for bursts of sweetness in every bite. Lemon zest cuts through the richness and keeps the dish lively. Finished with crispy garlic, golden mortadella, and a shower of tender herbs, it strikes that perfect balance between cozy and light.
MAKES FOUR-SIX SERVING
For the crispy garlic:
For the crispy mortadella:
For the pasta:
DIRECTIONS
For the garlic, slice the cloves thinly (you should have about 1/2 cup of sliced garlic). Combine the garlic and olive oil in a small skillet, and slowly bring the heat up so the garlic is gently sizzling. This lets the oil infuse as well as creating garlic chips. Cook for about 7-10 minutes, stirring occasionally, until the garlic is golden. Use a slotted spoon to scoop the garlic out of the oil and onto a paper towel lined plate. Save the garlic oil for another use.
For the mortadella, slice into long strips about 1/2 inch wide. Use your fingers to make sure the strips are separated, then distribute evenly into a cold skillet (no need to lay them in flat like bacon). Turn the heat up to medium, and fry the mortadella, tossing occasionally to make sure all sides crisp. Let them curl and twist up as they cook. Once crispy and golden, transfer to a paper towel lined plate to drain.
Pour the cream into a small pot and bring to a low simmer. Season with salt, mix together, then pour in the frozen peas. Cover with a lid and cook for about 3 minutes until the peas are cooked and the sauce is boiling. Zest the lemon right into the peas, and mix. Scoop about a 1/2 cup of peas out of the liquid and into a bowl and set aside. Use a hand blender to puree the sauce, then keep warm over low heat.
Bring a pot of generously salted water to a boil. Cook the pasta to al dente, according to package instructions. Reserve 1/4 cup of pasta water before straining. Once drained, transfer the pasta back to the pot.
While the pasta is cooking, pick the herbs into small pieces and toss together in a small bowl. Place a damp paper towel over the top and keep in the fridge until ready to use.
When the pasta is back in the pot, pour the pea sauce on top and stir well to coat. Add a little pasta water if needed to coat the pasta evenly.
To plate, portion the pasta into bowls, sprinkle some of the reserved peas over, followed by your crispy garnish, then top with a small pile of the mixed herbs.
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Chef's Note: For the crispy garnish, pick one or make both depending on your mood. The garlic chips add a toasty crunch and a subtle sweetness, while the mortadella brings salty richness and a satisfying bite. If you prefer to keep it vegetarian, double down on the garlic and finish with a drizzle of the reserved garlic oil for even more depth
Pasta Swaps: This recipe would also work well with Sfoglini Bigoli, Vesuvio, or Radiators.
