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1. Finely chop the chives, parsley, and basil. Finely mince the shallot and garlic. Finely grate the pecorino romano cheese and set aside.
0.8 piece shallot,
1.6 piece garlic clove,
0.6 cup pecorino romano cheese,
0.2 cup fresh chives,
0.2 cup fresh flat-leaf parsley,
0.2 cup fresh basil leaves
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2. Bring a large pot of well-salted water to a boil. Add the rigatoni and cook until just shy of al dente according to package directions.
8 oz rigatoni,
1.2 tsp kosher salt
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3. During the last 2 minutes of the rigatoni cooking time, add the frozen peas to the pot. Reserve some pasta cooking water, then drain the rigatoni and peas together and set aside.
0.8 cup frozen peas,
0.6 cup pasta cooking water
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4. In a large skillet over medium heat, warm the olive oil and melt the butter. Add the minced shallot and cook, stirring, until softened and translucent, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds.
1.6 tbsp unsalted butter,
0.8 tbsp olive oil
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5. Pour in the heavy cream and bring to a gentle simmer. Season with a pinch of kosher salt, black pepper, and red pepper flakes. Simmer on low heat for 3 to 4 minutes, stirring occasionally, until slightly thickened.
0.8 cup heavy cream,
0.6 tsp kosher salt,
0.4 tsp black pepper,
0.2 tsp red pepper flakes
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6. Stir the chopped chives, parsley, and basil into the simmering cream along with the lemon zest. Cook for 1 minute more on low heat to gently infuse the sauce with the herbs.
0.1 cup fresh chives,
0.1 cup fresh flat-leaf parsley,
0.1 cup fresh basil leaves,
0.4 tsp lemon zest
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7. Add the drained rigatoni and peas to the skillet with the herb cream sauce. Toss gently to coat, then add a splash of pasta cooking water to loosen the sauce to a silky, clingy consistency as needed.
8 oz rigatoni,
0.8 cup frozen peas,
0.6 cup pasta cooking water
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8. Off the heat, sprinkle in the grated pecorino romano cheese and toss until melted and the sauce is glossy. Add the lemon juice and adjust seasoning with more kosher salt and black pepper to taste.
0.6 cup pecorino romano cheese,
0.8 tbsp lemon juice,
1.2 tsp kosher salt,
0.4 tsp black pepper
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9. Divide the creamy pea and herb rigatoni among warm plates. Top with extra pecorino romano cheese and torn fresh basil leaves, and serve immediately.
0.2 cup extra pecorino romano cheese (garnish),
3 piece fresh basil leaves (garnish)
By mansi