Buttery Pasta with Garden Peas and Lemon
Ingredients
- 1 poundpasta (small shapes like ditalini or farfalle)
- 4 tablespoonbutter
- 2 cupfrozen peas
- 1lemon
- 2 clovegarlic
- ½ cupparmesan cheese
- ·salt
- ·black pepper
Prep
- 01
Mince 2 cloves garlic.
- 02
Grate 1/2 cup parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
- 02
While the pasta cooks, melt 4 tablespoons butter in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- 03
Add 2 cups frozen peas to the skillet and cook for 3 minutes, stirring occasionally, until warmed through.
- 04
Add the drained pasta to the peas and butter. Squeeze the juice from 1 lemon over everything and toss well. Add 1/4 cup reserved pasta water to create a light, silky sauce.
- 05
Remove from heat. Stir in 1/2 cup grated parmesan cheese. Season to taste with salt and black pepper.
- 06
Divide among bowls and serve warm.
Spice Tips
Most kids enjoy this as-is, but if you'd like gentle warmth, add a small pinch of red pepper flakes to the butter before cooking. A grind of white pepper is milder than black pepper if your child prefers subtlety.
This dish is best served immediately. For extra richness, stir in a splash of heavy cream. Frozen peas are just as nutritious as fresh and thaw perfectly in the pan.