Shells With Bibb Lettuce and Spring Peas


Jennifer Causey ; Food Styling : Chelsea Zimmer ; Prop Styling : Mindi Shapiro


  • 1/2 cup finely chopped fresh flat-leaf parsley stems
  • 6 tablespoons extra-virgin olive oil
  • 2 large thyme sprigs
  • 3 tablespoons white wine vinegar
  • 7 ounces uncooked whole-grain small shell pasta
  • 1 1/2 cups fresh or frozen English peas
  • 1/4 cup sliced shallot (from about 1 shallot)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 ounces Bibb lettuce leaves, torn into large pieces (from 1 head lettuce)
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 1/4 cup chopped fresh chives
  • 1 1/2 ounces Manchego cheese, grated (about 1/3 cup)


  1. Combine parsley stems, oil, and thyme sprigs in a small saucepan. Cook over medium heat, stirring occasionally, for 3 minutes. Remove from heat; let stand 10 minutes. Pour mixture through a fine wire-mesh strainer into a large bowl, pressing to release oil. Discard solids. Whisk in vinegar.

  2. Cook pasta according to package directions, omitting salt and fat. Add peas during last 2 minutes of cooking; drain. Let stand 5 minutes.

  3. Add pasta mixture, shallot, salt, and pepper to oil mixture; toss to coat. Add lettuce, chopped parsley leaves, and chives; stir gently to combine. Sprinkle with cheese.

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  • Bibb is a type of butterhead lettuce, with tender, sweet leaves. If you can’t find it, substitute Boston, another butterhead variety.
  • Yield: 4

Nutritional Information

Calories per serving: 463
Fat per serving: 26g
Saturated fat per serving: 6g
Cholesterol per serving: 11mg
Fiber per serving: 8g
Protein per serving: 14g
Carbohydrates per serving: 48g
Sodium per serving: 612mg
Iron per serving: 4mg
Calcium per serving: 203mg

This Recipe Is

Adam Hickman