1/2 pound (or 8 ounces) small pasta like orecchiette, shells, or mini penne
3/4 cup frozen peas
2 tablespoons olive oil
2 medium cloves garlic, finely chopped (about 2 teaspoons)
Pinch - ¼ teaspoon crushed red pepper flakes, depending on taste
1 large lemon, zested and juiced (approx. 1 tablespoon zest and 2 tablespoons juice)
1 cup pasta water
1/2 cup heavy cream
1 1/2 cups grated Parmesan cheese, divided
Small handful of parsley, chopped (about 1/4 cup chopped)
1/4 cup ham (if using)
Instructions
Bring a large pot of salted water to a boil and
add the pasta. Cook about one minute less than
package directions state until al dente. When
one minute is left in the cooking time, add the
frozen peas. While the pasta is boiling, heat a
large deep skillet over low heat and add the
olive oil, garlic, and crushed red pepper
flakes. Cook, stirring frequently, for about
five minutes until garlic is tender.
To the garlic, add 1 cup of the water the pasta
is boiling in, along with the lemon juice and
the heavy cream. Increase the heat to medium
and bring to a boil, stirring frequently, until
the sauce thickens just a bit, about 5 minutes.
Stir in the the lemon zest and 1 cup of the
grated Parmesan cheese. Add a generous pinch of
salt and pepper. Taste and add additional salt
if necessary (if the sauce tastes too lemony,
add a little more salt until the tartness
mellows.)
If adding ham, place an additional skillet on
the stove and heat the diced ham over low heat,
stirring frequently. Drain the pasta and peas
and and add it to the main skillet with the
sauce. Remove the skillet from the heat and
gently toss the pasta with the sauce until the
pasta soaks in some of the sauce, about two
minutes.
Scoop each portion into the sauce pan and mix
gently.
Originally Submitted
8/8/2017
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