Lemon Pasta with Peas and Fresh Herbs
A light and vibrant pasta that reminds you spring has officially sprung! Each bite is so lemony, garlicky, buttery, and full of freshness.
Ingredients
- 1 pound pasta, any shape (I used calamarata)
- 3 tablespoons unsalted butter
- 2 large lemons, zest and juice
- 2 cups frozen green peas, thawed
- 2 cups freshly grated Parmigiano Reggiano
- 5 cloves garlic, minced
- ¼ cup sorrel, chopped
- ¼ cup basil, chopped
- ¼ cup mint, chopped
- ¼ cup parsley, chopped
- 1 pinch fleur de sel (optional)
- Salt and pepper to taste
Instructions
- Step 1. Bring a pot of salted water to a boil. Cook the pasta until just under al dente (about 12 minutes for the calamarata).
- Step 2. While the pasta is cooking, melt the butter in a large skillet over medium heat and add the garlic to sauté until golden brown (about 1 minute).
- Step 3. Add ½ cup pasta water to the skillet, lower the heat to medium-low and let reduce.
- Step 4. Scoop pasta into the sauce and add the Parmigiano Reggiano directly onto the pasta. Toss to combine.
- Step 5. Add the lemon zest and juice, green peas and the fresh herbs. Toss well to combine, adding pasta water as needed to thin the sauce to your desired consistency.
- Step 6. Turn off the heat. Top the pasta with freshly cracked black pepper, fleur de sel, and additional Parmigiano Reggiano and herbs. Serve immediately.