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Garganelli with Speck, Peas, and Scallion Cream

Prep Time: 5 mins Cook Time: 25 mins

Servings: 4


6 medium garlic cloves, divided

4 cups chopped scallions, green parts only (from 4 bunches)

3/4 cup heavy cream

1/4 teaspoon kosher salt

12 ounces uncooked bronze-cut garganelli pasta

1/4 cup cold unsalted butter (2 ounces), cut into 1/2-inch pieces, divided

1 1/2 cups sweet peas (6 ounces)

2 ounces thinly sliced speck (about 8 slices), torn into 2-inch strips

1 ounce Parmigiano-Reggiano cheese, grated with a Microplane grater (about 2/3 cup)