My sister-in-law begged me for this recipe after our St. Patrick's Day dinner. Creamy, savory, and gone in minutes.

This creamy shamrock pasta is the kind of dish that disappears before you’ve even had a chance to sit down. I first made it for a small St. Patrick’s Day supper out here on the farm, when I wanted something festive and comforting without fussing over too many pots. The ‘shamrock’ comes from the gentle green of fresh herbs stirred into a velvety cream sauce, all wrapped around those pretty twisted strozzapreti noodles. It’s only four ingredients, but you’d never know it from the way folks go back for seconds and then ask for the recipe on their way out the door.

Serve this creamy shamrock pasta straight from the slow cooker into warm bowls, with a simple green salad and crusty bread or warm dinner rolls to mop up the sauce. It pairs nicely with roasted carrots or steamed green beans for color on the plate. For St. Patrick’s Day, you can set it alongside sliced corned beef or baked ham, and a glass of crisp white wine or a cold beer brings out the savory richness of the cream and cheese.

Servings: 6

12 oz dry strozzapreti pasta

Lightly coat the inside of a medium slow cooker with a bit of oil or nonstick spray to help keep the pasta from sticking.

Pour the heavy cream into the slow cooker. Stir in the grated Parmesan cheese until it is mostly moistened and no big clumps remain.

Add the finely chopped fresh green herbs to the cream and cheese mixture, stirring until the herbs are evenly distributed and the sauce has a pale green, shamrock-flecked look.

Season the mixture with salt and black pepper if using, keeping in mind that the Parmesan is naturally salty. Stir again.

Add the dry strozzapreti pasta to the slow cooker and gently press it down so that most of the pasta is submerged in the creamy mixture. It is fine if a few pieces peek above the liquid; they will soften as they cook.

Cover the slow cooker with the lid and cook on LOW for 1 1/2 to 2 hours, stirring once or twice during cooking, until the pasta is tender but still has a slight bite and the sauce is thick and creamy.

If the sauce seems too thick when the pasta is done, stir in a splash of hot water or a bit more cream until it reaches your preferred consistency. If it is too thin, leave the lid off for 10 to 15 minutes on WARM and stir occasionally to let it thicken.

Taste and adjust seasoning with additional salt and pepper if needed. Stir in a small handful of extra chopped herbs for a fresh green pop right before serving.

Spoon the creamy strozzapreti into warm bowls, making sure each serving gets plenty of glossy sauce and herbs. Top with a sprinkle of extra Parmesan and a pinch of chopped herbs for that shamrock look.

Serve immediately while hot and creamy. Keep the slow cooker on WARM during dinner so anyone can sneak back for seconds before it all disappears.

For extra flavor without adding more ingredients, use a mix of herbs: parsley for freshness, chives for a mild onion note, and a bit of dill if you like. If you need to stretch the dish, stir in a cup of thawed frozen peas during the last 15 minutes of cooking for more green color and sweetness. You can swap the Parmesan for another hard, salty cheese like Pecorino Romano, but use a little less salt since it is more assertive. If your slow cooker runs hot, check the pasta at 1 hour so it does not overcook; every machine is a little different. To make it ahead, you can mix the cream, cheese, and herbs in the slow cooker insert, refrigerate it, then add the pasta and cook later in the day. Leftovers reheat gently on the stove or in the microwave with a splash of cream or milk to loosen the sauce. For a heartier St. Patrick’s Day table, serve this alongside or topped with sliced corned beef or roasted chicken; the creamy, herb-flecked sauce is lovely with either.