Cook the shell pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, warm the olive oil. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant.
Add the green peas to the skillet and cook for about 3–5 minutes, until they’re tender but still bright green.
Pour in the heavy cream, stirring to combine with the onions and peas. Reduce the heat to medium-low and let it simmer for a few minutes.
Return the cooked pasta to the skillet, tossing it well to coat with the creamy sauce. Season with salt and pepper to taste.
Serve hot, with grated Parmesan cheese and a sprinkle of fresh parsley if desired.
Variations & Tips
For a lighter version, you can substitute the heavy cream with a mixture of Greek yogurt and milk, enhancing the dish’s creaminess with less fat. If you’re a fan of spice, consider adding a pinch of red pepper flakes or a dash of hot sauce for some heat. Add diced pancetta or bacon before sautéing the onions for a smoky flavor twist. For those who prefer plant-based meals, swap the heavy cream for a plant-based milk and add nutritional yeast for a cheesy taste without cheese.
