Spring Pea and Mortadella Pasta

If you are as anxious as I am to welcome spring, I see you! This has been the longest, coldest, darkest April. I’m so happy it’s finally May. I hope it means I can finally put the hats and puffy coats away. Fingers, toes and eyeballs are all crossed!

I am so excited to share with you this Spring Pea and Mortadella pasta with you! I saw this recipe on TikTok and I can’t find it anymore - if anyone knows the original creator, please let me know so I can tag them!

Humble mortadella (essentially bougie bologna) is cut into cubes and pan fried. The pasta is cooked al dente then tossed with those salty and crispy mortadella cubes, sautéed shallots, frozen peas and a big scoop of mascarpone cheese. The best part about this pasta dish is the garlic-y pistachios that are sprinkled on top, creating the most unexpected texture and burst of flavour!

I hope this Spring Pea and Mortadella Pasta might help make you feel like spring is just a little bit closer.

Spring Pea and Mortadella Pasta

Ingredients:

• 2 tbsp olive oil

• 5 cloves garlic, minced

• 1/2 cup chopped, shelled pistachios

• 6 oz diced mortadella

• 3 shallots, minced

• 1/2 cup white wine

• 8 oz short pasta

• 1/2 cup mascarpone cheese

• S&P

• **reserved pasta water**

• 2 cups frozen peas, thawed

• 1/2 cup grated parmesan

• lemon zest, for garnish

Directions:

1. Put a large pot of water on to boil over high heat. Then, in a large skillet, sauté the garlic in the olive oil until golden. Then remove the garlic to a bowl (reserve the oil) and add in the chopped pistachios. Set aside.

2. When the water boils, season it very well with salt and add the pasta. Cook until al dente.

3. To the same skillet that the garlic was in, reserve the oil and add the mortadella. Sear until crispy. Remove from the pan, set aside. Next add in the shallots. Cook until translucent. Deglaze the pan with the white wine and cook until the wine reduces by about half.

4. Add back in the mortadella and the peas and the mascarpone cheese. Use a little of the pasta cooking water to thin out the sauce until it looks nice and creamy.

5. Scoop out some pasta water before draining the pasta. Toss the pasta in the sauce, using more pasta water as needed to thin it out. Add in the parmesan cheese. Stir well to combine. Season with S&P.

6. To serve, garnish the pasta with the pistachio/garlic mixture, some lemon zest and more parmesan cheese.
   

   Dig in and Enjoy!!

Looking for more spring pastas? Have you tried this one? It’s a family favourite! Or what about this one? It’s a family favourite! I’d love to hear how this recipe went for you if you made it! Don’t forget to tag me @christies.lovestory. I love seeing your kitchen creations!