RCI-ND.002.0096.001
Pasta with Peas and Lemon
I started cooking this pasta dish because of my love of frozen peas and my equally strong hatred of creating unnecessary dishes. 4 main ingredients, 1 pot, and it's done in as long as it takes to cook the pasta.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- For 2 or 3 people:1 unit
- short pasta1 lbsuch as mezzi rigatoni, rotini or farfalle
- frozen baby peas1 bag
- 1 unit
- 1 unit
- parmesan or pecorino romano cheese (or any hard aged Italian cheese)1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
Method
1
Bring a large pot of salted water to a boil over high heat. Add the short pasta and cook according to package directions until al dente, stirring occasionally to prevent sticking.
2
About 2 minutes before the pasta is done, add the frozen baby peas directly to the pot and stir to distribute evenly.
2 minutes
3
Reserve 1 cup of pasta cooking water, then drain the pasta and peas in a colander.
4
Return the empty pot to medium heat and add the butter and a generous glug of olive oil, allowing the butter to melt and combine.
5
Add the lemon zest to the pot and stir for about 30 seconds until fragrant, then add the lemon juice.
6
Return the drained pasta and peas to the pot and toss gently to coat with the lemon-butter mixture, adding reserved pasta water a splash at a time to achieve a light, silky sauce.
2 minutes
7
Season generously with salt and pepper to taste, adjusting the lemon brightness as desired.
8
Transfer to serving bowls or plates and finish with freshly grated parmesan or pecorino romano cheese, plus a drizzle of olive oil if desired.