Lemon Pasta with Parmesan & Peas
A summer dish, a winter dish, an in-between meal-in-one dinner that's easy and satisfying. Infusing the pasta with lemon juice and zest adds a burst of sunshine. Taken originally from Epicurious, this pretty meal can be whipped up in a short time; its appearance will please family and guests, too.
More lemon pasta goodness: Lemon Asparagus Pasta, Pasta with Brown Butter, Whole Lemon and Parmesan, Pasta with Scallops, Lemon and Nuts
Yield: 4 Servings
Time: 20 minutes
Ingredients
Kosher salt
12 oz. pasta, any shape, including broken lasagne noodles
8 oz. (about 3 cups) frozen peas (thawed) or snow peas or fresh peas - separately or any combination
Zest and juice of 1 lemon
4 oz. Parmesan, finely grated (about 3 cups), plus shaved for serving
6 tablespoons unsalted butter, cut into 6 pieces
1 1/2 teaspoons freshly ground black pepper, plus cracked for serving
4 oz. fresh peas or snap peas (optional) for serving
Basil or oregano, for topping (optional)
Method
Boil a pot of water and generously salt with Kosher salt. Cook the pasta until al dente. Add the peas for the final 2 minutes - a total of about 8-12 minutes.
While waiting, zest and juice the lemon and grate the Parmesan.
Combine the zest, lemon juice, Parmesan, butter and 1 1/2 teaspoons pepper in a large bowl.
Drain the past and peas, reserving about 2 cups of pasta water.
Add the pasta and peas to the lemon/Parmesan mixture. and combine. As necessary, add pasta water if the mixture is dry, until the Parmesan and butter are melted and the noodles are well coated.
If desired, add the snap peas or fresh peas for texture. Lay them on top or stir to combine. Top with basil and/or oregano, if desired. Top with more Parmesan, if desired.
A summer dish, a winter dish, an in-between meal-in-one dinner that's easy and satisfying. Infusing the pasta with lemon juice and zest adds a burst of sunshine. Taken originally from Epicurious, this pretty meal can be whipped up in a short time; its appearance will please family and guests, too.
More lemon pasta goodness: Lemon Asparagus Pasta, Pasta with Brown Butter, Whole Lemon and Parmesan, Pasta with Scallops, Lemon and Nuts
Yield: 4 Servings
Time: 20 minutes
Ingredients
Kosher salt
12 oz. pasta, any shape, including broken lasagne noodles
8 oz. (about 3 cups) frozen peas (thawed) or snow peas or fresh peas - separately or any combination
Zest and juice of 1 lemon
4 oz. Parmesan, finely grated (about 3 cups), plus shaved for serving
6 tablespoons unsalted butter, cut into 6 pieces
1 1/2 teaspoons freshly ground black pepper, plus cracked for serving
4 oz. fresh peas or snap peas (optional) for serving
Basil or oregano, for topping (optional)
Method
Boil a pot of water and generously salt with Kosher salt. Cook the pasta until al dente. Add the peas for the final 2 minutes - a total of about 8-12 minutes.
While waiting, zest and juice the lemon and grate the Parmesan.
Combine the zest, lemon juice, Parmesan, butter and 1 1/2 teaspoons pepper in a large bowl.
Drain the past and peas, reserving about 2 cups of pasta water.
Add the pasta and peas to the lemon/Parmesan mixture. and combine. As necessary, add pasta water if the mixture is dry, until the Parmesan and butter are melted and the noodles are well coated.
If desired, add the snap peas or fresh peas for texture. Lay them on top or stir to combine. Top with basil and/or oregano, if desired. Top with more Parmesan, if desired.