Feel free to improvise the dairy combo in this; I used what I had on hand–full cream or whole milk would suffice, or you can combine skim and sour cream, whatever you have around. Ultimately this is pasta with spring vegetables, and you can substitute where it makes sense to.
For two
150 grams rigatoni
1 cup milk
2 T creme fraiche
1/2 tsp Italian dried herbs (basil, oregano, thyme, any combo thereof)
2-3 T tomato paste
1/2 cup peas, shelled
1 1/2 cups cleaned, chopped chard or kale
As you start the pasta is cooking (bring water to boil first before starting the sauce), use a large skillet to gently warm the milk and tomato paste. Add some salt.
When steaming or very lightly simmering, stir mixture and add herbs and peas. Continue cooking a few more minutes.
When pasta is done, drain and add to the sauce pan, adding the chard and creme fraiche, covering, and letting wilt. A little parm or pecorino on top is nice.
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