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spring pea pasta with lemon & shiso

May 10, 2017

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As of a couple of weeks ago, I’m officially back at work. Unlike his mama, B3 thought the transition was a total breeze — he sees me off to work every morning with such blasé cheerfulness that I’m wondering whether I shouldn’t be at least a teensy offended. (He is, however, in a war of attrition with his Public Enemy No. 1, The Bottle, so there is at least one part of me that he misses. Or, more accurately, two parts.)

Me, on other hand! On my last day of maternity leave, I cuddled aggressively with B3 until he squirmed and got bored, blew raspberries with him, and watched him nap with an intensity that was probably a little bit creepy. And the next day, when I put on real clothes that require things like buttons and dry-cleaning, and drove somewhere that wasn’t just the supermarket, I got there and I just watched him all day on the baby cam with pretty much the same intensity.

spring pea pasta with lemon & shiso | two red bowls

Predictably, a lot of coworkers have been asking whether I’m happy to be back at work. I get the sense that the right response is something like you know, I really didn’t think I would want to go back but I was ready! or I got surprisingly stir-crazy, it’s nice to actually talk to adults! or somewhere along those lines. Being a terrible liar, I don’t think I’ve managed to convince anyone that this is the case. I didn’t really get stir-crazy; I am fairly certain that a good chunk of my adult vocabulary has leached out of my brain (and with it, my ability to converse normally with adults — wait, did I ever have that?) to make room for random high-pitched noises and variations on “peek-a-boo,” but I’m cool with this. To be totally honest, I really, really loved being a stay-at-home mom, and I treasured the weeks we had where it was just me and little man, day in and day out. I’m missing it, and Luke, a lot these days.

Still, I’m grateful to be at a firm that gave me the length of maternity leave that I had. Knowing how hard it was for me to go back leaves me in awe of the many moms who go back to work far earlier. (That said, I also know full well that the mamas who do stay at home with their littles don’t have it easy by any stretch, either.) Even though I can’t help but be a little melancholic that it’s over, there are things I’m learning to love about our new normal: Our hazy early-morning hours, traipsing around the apartment to open all the curtains and let the sunshine slant in, our rosy evenings, with the biggest, eye-squinching, face-stretching welcome-home grins, and cuddles before bed. A friend at another firm told me that you feel more “present” in the hours that you are home, even though they’re fewer. Whenever I’m tempted to worry (you know, not at all dramatically) that Luke won’t love me as much as he might have if I was home full-time, I remember that he loves his papa with an all-encompassing, shining adoration, and B2 has been back at work for months and months more than I have. If papa had to do it, so can I.

And anyway, I’m pretty sure Luke plans to hit all his developmental milestones on the weekends only.

spring pea pasta with lemon & shiso | two red bowls

The cooking around here has been minimal for the last several weeks, quick salads and little armies of Tupperware’d casseroles to make more time with B2 and B3. A month or so ago, though, I made this simple-but-special pasta with Mother’s Day in mind. A little springtime riff on this pasta from Cook’s Science, it lends comfort (don’t all mamas need some of that?) from a silky sauce that comes together with roasty garlicky oil, starchy pasta water, and a dollop of Vermont Creamery mascarpone. I never knew that mascarpone could work so well in a savory application, but it’s the perfect, subtly creamy base for pungent garlic, and becomes beautifully bright when matched with peppery shiso and lots of lemon. On top of that, tender green peas get cupped up in the little ears of the orecchiette and tuck some sweetness into every savory bite. (I could eat green peas plain — and may or may not finish Luke’s leftovers when I make him green pea purée. Am I the only one who finishes their child’s baby food?) The pasta has heft but plenty of vibrancy, and it’s the kind of light but substantial meal that feels perfectly happy and celebratory for a mama’s special day. I hope you have wonderful Mother’s Days ahead, or just a wonderful Sunday, too.

Thank you to Vermont Creamery for sponsoring this post! All opinions and unrelated ramblings about motherhood are, of course, my own.

spring pea pasta with lemon & shiso | two red bowls

spring pea pasta with lemon & shiso | two red bowls

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spring pea pasta with lemon & shiso

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★★

2 from 1 reviews

Ingredients

Scale
  • 3 tablespoons extra-virgin olive oil
  • 1 ½ tablespoons plus ½ teaspoon minced garlic
  • 12 ounces dried orecchiette or shell pasta (or two batches of this fresh orecchiette)
  • Salt and black pepper
  • 2 cups frozen peas
  • 2 teaspoons grated lemon zest plus 1-2 tablespoons lemon juice
  • 2–3 tablespoons Vermont Creamery mascarpone (Greek yogurt or Vermont Creamery crème fraîche work well, too)
  • 2–3 tablespoons grated Parmesan, plus extra for serving
  • ¼ cup finely sliced shiso leaves (or mint, if unavailable), plus more for garnish

Instructions

  1. Combine oil and 1 ½ tablespoons minced garlic in a small skillet or saucepan. Cook over low heat, stirring occasionally, until garlic is pale golden brown, 9 to 12 minutes. (For me, this took the full 12 minutes — the garlic began to sizzle gently at around 4 minutes or so, and took about 8 minutes at a gentle sizzle to turn golden.)
  2. Meanwhile, bring 2 quarts of water to boil in a large pot. Add the orecchiette and 2 teaspoons salt and cook, stirring frequently, until al dente. (The pasta should still have quite a bit of bite; it will continue to cook in the sauce, so I prefer to take it off the heat when it’s several minutes less cooked than I want.)
  3. Reserve 1 cup of the starchy cooking water, then drain the pasta and return it to the pot. Add the peas, lemon zest and juice, reserved garlic-oil mixture, and ¾ cup of the pasta water to the pasta. Stir until pasta is well-coated with oil and no water remains in the bottom of the pot.
  4. Add the mascarpone, Parmesan, and shiso leaves. Toss until the cheeses melt and evenly coat the pasta. If needed, loosen the pasta with the remaining ¼ cup pasta water. Season with more salt and plenty of black pepper to taste, then serve, with extra Parmesan on the side and more shiso, if desired. Enjoy!

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spring pea pasta with lemon & shiso | two red bowls

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view more: dinner· easy· lunch· pasta and noodles· quick and easy· spring· summer· vegetarian

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  1. Kate

    May 10, 2017 at 5:46 am

    Oh that little guy, I just want to squeeze him! As for being back at work, I hear you. I had a year of maternity leave and it still wasn’t enough! Xxxx

    Reply
    • tworedbowls

      May 11, 2017 at 9:27 am

      Hugs to you, Kate!! I know, I imagine a part of me would never have been ready. But there are always pros and cons to all things, right? 🙂 Thank you for such sweet words, and cuddles to Nino!

      Reply
  2. Abby @ Heart of a Baker

    May 10, 2017 at 7:09 am

    Your little babe is one of the CUTEST ever. I love watching your Insta stories because he’s such a happy ball of joy 🙂 I hope your transition back to work gets easier. I don’t have babes yet so I don’t know the feeling, but I can imagine it’s probably more intense than when I get sad about leaving my cat at home during the day, ha! Cheers to pasta and going back to work! xo

    Reply
    • tworedbowls

      May 11, 2017 at 9:33 am

      Hahaha aw thank you so much, Abby!! We feel really lucky to have such a little goofball — and friends like you who don’t mind Insta-story baby overload. Cheers to pasta always!!! (And P.S. Rest assured that if I had a cat I would have a pretty hard time leaving him or her too!)

      Reply
  3. Kankana

    May 10, 2017 at 10:20 am

    No matter how tiring our kids make us, it’s so hard to stay away from them. Mine started full time pre school and while I miss him at times, I also so much enjoy the me time and getting work done without him constantly running behind me 🙂 I am sure you are enjoy all the adult talk too. That pasta bowl looks so clean and fresh. Just the kind I enjoy any time of the year.

    Reply
    • tworedbowls

      May 11, 2017 at 9:19 am

      Thank you so much for this, Kankana. You’re totally right, it’s not the worst thing in the world to be able to sit uninterrupted and concentrate on something for longer than a naptime 😉 I appreciate your words from a fellow mom so much — thank you!

      Reply
  4. Edlyn

    May 10, 2017 at 11:18 am

    I feel this way with my dogs too and so I cannot imagine how much more intense the missing feelings are with you. As a kid with full time working parents, I was more than happy to have my parents leave me and my sisters alone at home. So much mischief..lol. I loved that they worked and as an adult, I now appreciate that they got time away from us riff raff kiddos. So you know, he’ll be fine. Just love on him extra hard when you get the chance. Kids are pretty full of themselves like that.

    Reply
    • tworedbowls

      May 16, 2017 at 9:51 am

      Haha, I loved this perspective, Edlyn. Distance does make the heart grow fonder! Thank you for always making me smile with your thoughtful and uplifting comments. They mean so much. Give your pups a cuddle for me, please!!

      Reply
  5. Edlyn

    May 10, 2017 at 11:19 am

    Also love this pasta. You always make me love home cooking with your ideas. I hope your book has lots of pasta recipes!!

    Reply
  6. almost properly

    May 10, 2017 at 1:32 pm

    Oh my!! This pasta reminds me so much of something I ate recently at a restaurant but instead of shiso leaves it was nettles. I like your version better. Seems much safer and less potentially itchy;)

    Reply
    • tworedbowls

      May 16, 2017 at 9:52 am

      Haha! That sounds like an excellent restaurant — I’ve always wanted to try nettles but never have! Thanks so much for your kind words, Maria.

      Reply
  7. Michelle || Hummingbird High

    May 10, 2017 at 9:02 pm

    girl! i don’t know how you do it. xo

    Reply
    • tworedbowls

      May 16, 2017 at 9:53 am

      Very sleepily, with lots of coffee, and often not very well! Hope all is well with you, friend!

      Reply
  8. Astrid

    May 11, 2017 at 9:41 am

    Don’t worry when the “milestones” happen. When you see them for the first time, it’s the first time it happens, and they’re just as joyful

    Reply
    • tworedbowls

      May 16, 2017 at 9:55 am

      Thank you, Astrid! This is exactly what we’re keeping in mind. I appreciate your words!

      Reply
  9. Kelsey @ Appeasing a Food Geek

    May 12, 2017 at 4:14 am

    This pasta is wonderful! I love the peas tucked into the orecchiette ears. And it sounds like you had the most wonderful maternity leave! Congratulations and good luck on the return to work 🙂 xoxo

    Reply
    • tworedbowls

      May 16, 2017 at 9:57 am

      Me too! B2 even commented that it was neat how the peas get tucked all cozy into the orecchiette. I never used to think about how pasta shapes are suited to different dishes, but it really does make a difference, doesn’t it? Thanks so much for the super kind words, Kelsey 🙂 It was a wonderful leave!

      Reply
  10. Jane Y.

    May 12, 2017 at 8:35 am

    I love the stories you accompany with your posts. They are always a delight to read.
    Congrats on returning to work and many for happy coos with your little one and happy meals to boot.
    🙂

    Reply
    • tworedbowls

      May 16, 2017 at 9:59 am

      Jane, you are so kind. Thank you for always stopping by and for your friendship. Hugs to you, and cuddles for handsome Mr. Bartles!

      Reply
  11. Considering The Radish

    May 12, 2017 at 8:48 am

    Orecchietti is the absolute perfect pasta for peas, and I can’t imagine how good the roasted garlic and mascarpone are together. You deserve all the bowls of pasta for going back to work.

    Reply
    • tworedbowls

      May 16, 2017 at 10:00 am

      Thank you so much for your kind words, Allyson! I totally agree, orecchiette and peas forever.

      Reply
  12. becky bernstein

    May 13, 2017 at 4:15 am

    I’m right there with you! My kids are 2 & 5 now but the early back to work days are still pretty fresh in my mind. And oh my goodness, the bottle battles (straight up feeding strikes!) were EPIC for us. I have the biggest bottle collection ever in my attack to show for it. I really hope yours ends soon!
    Also- I jokingly asked our daycare to not tell me about the milestones I missed, and they were so sweet and only ever mentioned things the girls were “really close to.”
    Sigh, I feel you! Enjoy your nights and weekends together, but also the best parts of your job too! My girls have been talking a lot lately about what they want to be when they grow up, and that does help a little to ease the mom-work feels.

    Reply
    • tworedbowls

      May 16, 2017 at 10:24 am

      I was so touched to read this, Becky. It means the world to hear your experience. I’m so tickled by your daycare — “really close to” is genius and so thoughtful!!! And I totally agree, there’s definitely things to enjoy about being back at work, too. Not least that it’s so good for our kids to see the different kinds of things they can do when they grow up — that’s something that hadn’t even occurred to me until you said it. Thank you so much for your wonderful words! They really made my afternoon. (PS the bottle collection, YES! And of course, when he eventually got used to the bottle, it was with the very first ones we bought….. Go figure.)

      Reply
  13. Philip @ Dream Kitchen Solutions

    May 16, 2017 at 9:26 am

    Tomorrow is our anniversary and I’m planning this as a surprise to my spouse. Hope she likes it, I might try with long pasta. Any comments on the idea?

    Reply
    • tworedbowls

      May 16, 2017 at 10:36 am

      Oh my goodness!! I’m honored! I think long pasta would work just fine. The peas might have a tendency to collect at the bottom of the bowl a bit more than with cup-shaped pasta like orecchiette, but that wouldn’t be a big deal to me. I’ve made a variation on this with spaghetti and enjoyed it too.

      Crossing all my fingers that you enjoy the pasta tomorrow!

      Reply
  14. cococakeland

    May 17, 2017 at 2:25 pm

    So so sweet! I am certain that the baby food you make for Luke is absolutely tops and I would have no problem being fed his Two Red Bowls baby food … 😛 … I was thinking of you the other day because I was watching (ahem) Sex and the City where Miranda goes back to work!! (Lawyer, baby, etc) … Even now, Teddy is with his nanny and I long for him, but we hug extra tightly when he gets home, and the look on his face when he sees me after a day of being apart – heart melt!! This looks so delicious, Cynthia! I love the idea of mascarpone in a creamy-ish sauce – sounds SO good, and the cuteness of the two peas in a pod situation of the orecchiette – adorable. xo

    Reply
  15. Sabrina

    May 18, 2017 at 8:14 am

    looks lovely and amazing, helped by beautiful photography, but also wonderful ingredients, love that you’re adding mascarpone and shiso leaves with the pasta, thank you for this recipe!

    Reply
  16. Emily

    May 23, 2017 at 11:49 am

    Motherhood is full of so many tough choices, isn’t it? I’m 10 years into the parenting adventure and I still feel like I need to work on figuring things out. It’s refreshing to hear how much you cherished your time at home because it’s something I feel like I often take for granted. Hooray for simple pastas AND special pastas- that touch of mascarpone definitely takes it up a notch. Love that adorable smile in that last photo!

    Reply
  17. VIktor

    May 25, 2017 at 4:58 am

    What a cute baby! Sooo sweet! 🙂 And the pasta look yummy I will try it and make it for my kids! They will love it. 🙂

    Reply
  18. Christina

    August 28, 2017 at 9:57 am

    This is so, so good. Made with gluten-free shells and mint, and it was still delicious…so simple and fresh. Even the Hubs who doesn’t care for pasta kept complimenting it.

    Thank you for a great recipe!

    Reply
  19. kipper

    July 16, 2019 at 4:23 pm

    Getting to spend days with their child is an experience both dads and moms treasure. Paternity leave should be available in more countries. Cool pasta.

    Reply
  20. Drew

    May 24, 2020 at 12:37 pm

    I was excited to try this, but it came out quite bitter/sour. I wonder how it could be improved.

    ★★

    Reply
    • tworedbowls

      July 2, 2020 at 10:17 pm

      I’m so sorry to hear that! If too tart, you could try starting out with half or a third of the lemon juice and lemon zest, and increase to taste.

      Reply

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Hi! I’m Cynthia

An avid eater and dabbling food-maker living in California with my husband, “Bowl #2,” and our baby bowls, Luke, Clara, and Fiona.

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