Pasta With Fresh Herbs Lemon And Peas Recipes

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PASTA WITH FRESH HERBS, LEMON AND PEAS



Pasta With Fresh Herbs, Lemon and Peas image

Buy a bunch of parsley along with basil or chives to keep on hand in your refrigerator. The herbs will keep for a week if properly stored. Produce departments often use misters, but greens don't keep well once wet. When you get home, spin the herbs in salad spinner if they're wet, wrap them in a paper towel and then bag them.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/2 cup finely chopped fresh herbs, such as parsley, basil, tarragon, mint and chives
Zest of 1 lemon, finely chopped
1 garlic clove, finely minced
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
Kosher salt to taste
3/4 pound pasta, any type
1 cup frozen peas, thawed
1/4 cup freshly grated Parmesan or pecorino

Steps:

  • Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
  • When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.

Nutrition Facts : @context http, Calories 467, UnsaturatedFat 10 grams, Carbohydrate 71 grams, Fat 13 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 381 milligrams, Sugar 5 grams

VEGAN CREAMY LEMON PASTA WITH PEAS



Vegan Creamy Lemon Pasta with Peas image

Luxuriously creamy pasta with a lemony twist and a simple list of ingredients. Love how quickly this velvety pasta comes together! Just add a bit of ham for the carnivores.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 13

1/2 cup raw cashews (can substitute 1/2 cup heavy whipping cream)
8 ounces pasta (I like farfalle, penne, or shells for this pasta)
1 cup of the water you cook the pasta in
2 tablespoons olive oil
1/2 medium yellow onion (diced small (about 1 cup))
3 medium cloves garlic (minced)
1/2 cup dry white wine
Zest and juice from one medium lemon (about 1 tablespoon zest and 2 tablespoons juice)
1/4 teaspoon kosher salt (plus more to taste)
1/8 teaspoon freshly ground black pepper (plus more to taste)
1 cup frozen peas (thawed)
1/4 cup fresh Italian parsley (minced)
1/4 cup cooked cubed ham (per serving, warmed)

Steps:

  • If using cashews, place them in bowl and cover with boiling water. Let soak for at least 15 minutes.
  • While the cashews soak, cook the pasta and prep the sauce. Cook the pasta according to package directions and drain, being sure to reserve 1 cup of the pasta water.
  • Set a large heavy skillet over low heat and add the olive oil. When hot, add the onions. Sweat the onions on low heat (they should barely sizzle) until tender but not browned, 10-12 minutes. Add the garlic and cook, stirring occasionally, for another minute.
  • Stir in the wine, lemon juice, lemon zest, salt, and pepper. Increase heat to medium. Cook, stirring occasionally, until the liquid has mostly evaporated, about 3 minutes.
  • Meanwhile, drain the soaked cashews. Blend in a high-speed blender with 1/2 cup water until smooth. Pour into the skillet along with half of the pasta water. (If you're using heavy whipping cream instead of cashews, add that now). Stir until warmed through and bubbly.
  • Reduce heat to low. Add the cooked pasta and the peas. Stir gently until the pasta is coated. Add additional pasta water as needed to make sure the sauce coats all of the pasta.
  • Taste and add additional salt and pepper if desired.
  • Transfer to serving bowl and top with parsley.
  • Divide the pasta and stir ham into the carnivores' portions, or you can just top their pasta with the ham.

HERBY LEMON SPAGHETTI WITH SNAP PEAS



Herby Lemon Spaghetti with Snap Peas image

Ring in spring with this light and zesty pasta dish. It's quick and easy to throw together and bursting with fresh flavors.

Provided by Valerie Bertinelli

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small shallot, finely diced
3 cloves garlic, very thinly sliced
1 pinch crushed red pepper flakes
2 tablespoons heavy cream
12 ounces spaghetti
1/2 pound sugar snap peas, trimmed and cut into thirds
1/4 cup fresh lemon juice, plus 1 teaspoon finely grated zest
1/2 cup finely grated Parmesan, plus more for serving
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped chives
1 tablespoon chopped tarragon

Steps:

  • Bring a large pot of salted water to a boil.
  • Melt the butter with the oil in a large skillet over medium heat. Add the shallot, garlic and red pepper flakes and cook, stirring occasionally, until the garlic is soft and aromatic, but not quite golden, about 2 minutes. Add the heavy cream and take off the heat.
  • Add the spaghetti to the boiling water and cook according to package directions. One minute before the pasta is done, remove 1/2 cup of the pasta water with a measuring cup and reserve. Add the sugar snap peas to the boiling water with the spaghetti for that last 45 seconds. Drain the pasta and snap peas, then add them to the skillet with the sauce. Add the lemon juice, zest, cheese and a splash of the cooking water and cook over high heat until well coated, about 1 minute. Stir in the herbs and serve immediately.

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