Cracked Black Pepper Conchiglie Alfredo with Peas Peace

Cracked Black Pepper Conchiglie Alfredo with Peas

Sometimes supper transforms from one idea to another with the addition of something as small as garlic.

When I put on my chef hat and cottage apron, I had intended to make an Asian style stir fry. We were out of meat but our chickens had been busy laying lots of eggs. Stir fry is a good way to use up eggs and omit meat. There are a lot of flavors and textures that can "distract" a strict meat eater (like my man). But as I was sauteing the vegetables, I started adding garlic. The smell was i-n-t-o-x-i-c-a-t-i-n-g and I suddenly had visions of pasta, cheese, cream, and other delicious Italian style foods. So, I put the rice away and busted out my multicolored conchiglie pasta. 

This is what my stir fry morphed into:

Cracked Black Pepper Conchiglie Alfredo with Peas

1 lb Conchiglie Pasta (shell type pasta, but use what you have)

1 cup peas, frozen or fresh

1 T cracked black pepper

1/2 cup chopped green pepper

4 T minced garlic

1 medium white onion

3-4 T flour (whole wheat, all-purpose, gluten free, whatever: It's just to thicken the sauce)

1/2 C cream or whole milk

1 cup cheese (Parmesan Reggiano is preferable, but I was out so I used Monterey Jack)

salt

oil for cooking

1/4-1/2 cup white wine

5 T EVOO

3-4 T stock, (vegetable, chicken, beef, venison, veal, turkey, whatever kind of stock you make or have on hand)

Start your pasta according to the instructions. Salt your pasta while it is cooking. This is your one chance to flavor the pasta itself. ONE CHANCE! No pressure. Al dente is desirable.

Heat a heavy bottom pan to LOW/MED with a high heat oil such as lard, coconut oil, ghee, sunflower, or sesame oil. Once the pan is hot, add onion and green pepper. Saute for 10 minutes. Yup. 10. Add peas, garlic, salt, and pepper. Add wine and reduce. (RECYCLE, REDUCE, REUSE!) Add 3-4 T of EVOO, stock, and flour, whisking to incorporate all of the flour. Warm your cream slightly on the stove (I put the cream in a glass measuring cup and set the measuring glass in the middle of the stove while I'm cooking) and add to the sauce, whisking to incorporate. Keep whisking for a little bit. Don't stop yet......OKAY. Now add the cheeeeeeeeeese. Aaaaaaaaaand, whisk again. If sauce is too thick, add more stock or cream. Too thin? Add more flour or cheese. Stir. TASTE! Put the lid on while it cooks on low and you drizzle your pasta with, yup, more EVOO.

Add sauce to pasta. Toss. Top with a little more cheese and cracked pepper.

I feel like I serve the kids empty plates because they suck it down before I even get to sit and eat my portion.

As I put my fork to the meal, I feel their stares and sense them salivating at my plate.

I am very flexible with my measurements and don't take recipes too seriously. But you asked for recipes and I shall give you recipes!

Enjoy!!!!

If you make it and love it, let me know!

Wishing everyone out there, pasta peace and...Hair peace!!