Serves: 4 to 6
- Kosher salt
- 1 c. fresh or frozen peas, optional
- 2 tbsp. unsalted butter or truffle butter
- 1½ c. heavy cream
- 1 lb. fresh or dried garganelli (gemelli or penne can be substituted)
- ¾ c. finely grated Parmigiano-Reggiano (about 1 oz.)
- Freshly ground black pepper
- 1 quart cherry or grape tomatoes, halved
- 1½ c. (loosely packed) arugula, torn or cut into strips
- Fill a medium pot about two-thirds full with water and salt it liberally. Bring to a boil over high heat. Add peas (if using) and cook for about 30 seconds (until just bright green), drain immediately, and rinse under gently running cold water. Set aside.
- Fill a large pot about two-thirds full with water and salt it liberally. Bring to a boil over high heat.
- Meanwhile, heat a heavy saute pan over medium-high heat. Add 1 tbsp. butter and let it melt, tilting pan to coat it and stirring with a wooden spoon, just to warm it about 1 minute.
- Stir in cream and bring to a simmer, then lower heat and simmer gently until it reduces and thickens enough to coat the back of the spoon, about 5 minutes.
- When water in pot comes to a boil, add pasta and cook until al dente (about 2 minutes for fresh or 7 for dried).
- Meanwhile, stir peas and the remaining butter into the sauce until butter melts. Drain pasta and add to the saute pan. Toss to coat pasta with the sauce, then stir in ½ c. cheese to thicken and add cherry tomatoes.
- Divide pasta onto plates, finish with a few grinds of black pepper, sprinkling of cheese, and arugula, and serve.