Description
A simple, bright pasta made with lemon, peas, garlic, and parmigiano.
Ingredients
Scale
- 1 lb pasta (linguine, spaghetti)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 small shallot, finely diced
- 3 cloves garlic, minced
- 1 cup frozen peas, thawed
- 1 teaspoon lemon zest
- ¼ cup fresh lemon juice
- ¾ cup finely parmigiano reggiano, grated
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of water to a boil and heavily salt the water. Cook your pasta according to package instructions. Reserve about 1½ cups of pasta water, then drain.
- While the pasta cooks, heat 2 tablespoons of olive oil and 3 tablespoons of butter in a large skillet over medium heat. Add the diced shallot and cook for 3 minutes until soft and translucent. Add 3 cloves of minced garlic and cook for 30 seconds, just until fragrant.
- Stir in 1 cup of thawed peas, 1 teaspoon lemon zest, 1 teaspoon kosher salt, ¼ teaspoon black pepper and cook for 1 minute to allow the peas to warm through.
- Add drained pasta directly to the skillet and toss to coat in the sauce.
- Add ¼ cup fresh lemon juice and about 2/3 cup reserved pasta water. Toss until the pasta looks saucy and glossy.
- Turn off the heat. Sprinkle in ¾ cup grated parmigiano, tossing constantly until melted and emulsified.
- Serve hot with extra parmigiano!