![Garganelli with Speck Peas and Scallion Cream](https://cdn.statically.io/img/www.foodandwine.com/thmb/5ioo2UBWNHwdYEvXMg3la0kizwo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Garganelli-with-Speck-Peas-and-Scallion-Cream-XL-recipe0419_0-a95a9526dac640568131f29ae77414c9.jpg)
Ingredients
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6 medium garlic cloves, divided
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4 cups chopped scallions, green parts only (from 4 bunches)
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3/4 cup heavy cream
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1/4 teaspoon kosher salt
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12 ounces uncooked bronze-cut garganelli pasta (such as Rustichella d’Abruzzo)
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1/4 cup cold unsalted butter (2 ounces), cut into 1/2-inch pieces, divided
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1 1/2 cups sweet peas (6 ounces)
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2 ounces thinly sliced speck (about 8 slices), torn into 2-inch strips
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1 ounce Parmigiano-Reggiano cheese, grated with a Microplane grater (about 2/3 cup)
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1/2 cup coarsely chopped fresh mint
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1 teaspoon lemon zest plus 1 teaspoon fresh lemon juice (from 1 lemon)
Directions
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Smash 3 garlic cloves. Place scallions, cream, and smashed garlic in a small saucepan. Finely chop remaining 3 garlic cloves to equal 1 tablespoon; set aside.
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Bring scallion mixture to a boil over medium-low. Reduce heat to low; simmer, stirring occasionally, until scallions are crisp-tender and garlic is softened, about 10 minutes. Pour mixture into a blender. Secure lid; remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 40 seconds. Stir in salt; set aside.
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Cook pasta in a pot according to master technique (until very al dente, 3 minutes less than package directions call for).
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While pasta cooks, melt 2 tablespoons butter in a large skillet over medium. Add reserved 1 tablespoon chopped garlic; cook, stirring often, until softened and fragrant, about 1 minute and 30 seconds.
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Using a spider, transfer pasta to skillet, reserving cooking liquid. Add scallion-cream mixture and peas to skillet; increase heat to medium-high. Add 1/4 cup reserved cooking liquid; cook, stirring and shaking skillet constantly, until pasta is tender and sauce is loose and creamy, about 2 minutes. Remove from heat; add speck, cheese, mint, lemon zest and juice, remaining 2 tablespoons butter, and 1/4 cup cooking liquid, stirring until combined.
Suggested Pairing
Vibrant, lightly herbal Alto Adige white.