📝 About This Recipe
This playful dish transforms mealtime into an adventure with 'Rotelle' pasta shapes that look just like tiny wagon wheels. Coated in a silky, kid-approved butter and mild Parmesan sauce, the pasta perfectly captures the sweet, popping texture of garden peas in every 'spoke.' It is a nutritious, comforting meal that balances whimsical presentation with classic Italian-inspired flavors that even the pickiest eaters will adore.
🥗 Ingredients
The Pasta Base
- 12 ounces Rotelle (Wagon Wheel) Pasta (dried)
- 1 tablespoon Kosher Salt (for the pasta water)
The Veggies & Sauce
- 1.5 cups Sweet Frozen Peas (no need to thaw)
- 3 tablespoons Unsalted Butter (high quality, European-style preferred)
- 1 tablespoon Extra Virgin Olive Oil (to prevent butter from browning)
- 1 clove Garlic (peeled and left whole for subtle aroma)
- 1/4 cup Heavy Cream (optional, for extra silkiness)
- 1/2 cup Pasta Cooking Water (reserved from the pot)
Seasoning & Toppings
- 1/2 cup Parmigiano-Reggiano (finely grated)
- 1/2 teaspoon Lemon Zest (very finely grated for brightness)
- 1 teaspoon Fresh Parsley (finely minced)
- 1/4 teaspoon Mild Sea Salt (to taste)
👨🍳 Instructions
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1
Fill a large stockpot with 4 quarts of water and bring to a rolling boil over high heat.
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2
Once boiling, add the tablespoon of kosher salt. The water should taste like the sea to properly season the pasta from the inside out.
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3
Add the wagon wheel pasta to the boiling water. Stir immediately to ensure the wheels don't stick to the bottom of the pot.
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4
Set a timer for 2 minutes less than the package instructions. You want the pasta to be slightly firmer than 'al dente' because it will finish cooking in the sauce.
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5
While the pasta cooks, place a large skillet over medium-low heat. Add the butter and olive oil until the butter is melted and foamy.
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6
Add the whole garlic clove to the butter. Let it sizzle gently for 2 minutes to infuse the fat with flavor, then remove and discard the clove.
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7
When the pasta timer has 3 minutes remaining, add the frozen peas directly into the boiling pasta water. This blanches them perfectly without needing an extra pot.
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8
Before draining, carefully dip a measuring cup into the pot to reserve 1/2 cup of the starchy pasta water.
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9
Drain the pasta and peas together in a colander, shaking off the excess water.
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10
Transfer the pasta and peas into the skillet with the melted butter. Turn the heat up to medium.
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11
Pour in the heavy cream (if using) and half of the reserved pasta water. Stir gently with a wooden spoon for 1-2 minutes until the liquid thickens into a glossy glaze.
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12
Turn off the heat. Sprinkle in the grated Parmesan cheese and lemon zest, tossing vigorously so the cheese melts evenly into the sauce.
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13
If the sauce looks too thick, add a splash more of the reserved pasta water until it reaches a silky consistency that coats every wheel.
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14
Taste and add a pinch of sea salt if needed. Garnish with a tiny sprinkle of fresh parsley for a 'garden' look.
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15
Serve immediately in warm bowls while the cheese is still melty and the wheels are perfectly coated.
💡 Chef's Tips
Always reserve more pasta water than you think you need; it is the secret to a restaurant-quality glossy sauce. If your child is sensitive to green bits, skip the parsley and lemon zest and focus on the buttery cheese flavor. For a protein boost, you can stir in small cubes of cooked ham or rotisserie chicken at the very end. Avoid overcooking the wagon wheels, as the 'spokes' can break easily if they become too soft. Using frozen peas is actually better than fresh in this recipe because they retain a sweeter flavor and a better snap.
🍽️ Serving Suggestions
Serve with a side of crispy garlic bread soldiers for dipping into the buttery sauce. A small side of sliced apples or pears provides a refreshing, crunchy contrast to the warm pasta. Pair with a glass of cold milk or a diluted apple juice 'spritzer' for a complete kid-friendly meal. For a fun presentation, serve in a bright colorful bowl and tell the kids they are 'eating the wheels off the garden tractor.'