Green Pea & Basil Pasta
This veggie-forward pasta is creamy, comforting, and built with little eaters in mind. Shell pasta is tossed with a smooth green pea and basil sauce made from gently sautéed zucchini, garlic, and peas, blended with whole milk and fresh basil until velvety. A handful of extra peas adds texture, and a sprinkle of grated Parmesan is served on the side.
Nutritional facts
Protein
18g
Carbs
64g
Calories
430
Fat
12g
Ingredients
Extra Virgin Olive Oil, Garlic, Zucchini, Peas, Kosher Salt, Pasta Shells, Basil, Whole Milk, Parmesan Cheese
Reviews
Based on 0 reviews
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About Cedric Nicolas
Born and raised in Versailles, France Chef Cedric got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional school and enrolled in a culinary training program at the age of 15. It only took several months, and a couple missed soccer games, for Chef Cedric to decide he wanted to get into restaurants.
He moved to London to stage at The Lanesborough, and by the age of 19 he was working in Michelin-starred Le Club Gascon. Chef Cedric eventually came back home to France to work under Gordon Ramsey.He went on to Chef for a restaurant with a daily tasting menu that featured the best local ingredients he could source - this eventually earned the restaurant a Michelin Plate award.
Chef Cedric moved to Los Angeles in 2017 to open La Belle Vie and has been cooking in the city ever since.
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