Garlic-Butter Pasta with Fresh Peas and Crispy Sage
Ingredients
- 1 poundpasta (any short shape (penne, rigatoni, fusilli))
- 2 cupsfrozen peas
- 4 tablespoonbutter
- 4 clovesgarlic
- 8 leavesfresh sage
- 1 wholelemon
- ½ cupparmesan cheese
- 1 teaspoonsalt
- ½ teaspoonblack pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Tear or roughly chop 8 fresh sage leaves.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, about 2 minutes before the package time suggests. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, melt 4 tablespoons butter in a large skillet over medium heat. Once foaming, add the minced garlic and sage leaves, stirring constantly for 1 to 2 minutes until fragrant and the sage just starts to crisp.
- 03
Add the frozen peas directly to the skillet and cook for 2 minutes, stirring gently, until heated through.
- 04
Transfer the drained pasta to the skillet with the peas and butter. Toss well, adding pasta water a splash at a time (about 1/4 to 1/2 cup total) until the sauce loosely coats the noodles without pooling.
- 05
Remove from heat. Zest the lemon over the pan, then squeeze in juice from half the lemon. Stir in 1/4 cup of the parmesan. Taste and adjust salt and black pepper.
- 06
Divide among bowls, top with remaining parmesan, and serve immediately.
Spice Tips
For a gentle warmth, add a pinch of red pepper flakes to the butter when you add the garlic. A touch of nutmeg (1/8 teaspoon) complements the peas subtly. A grind of fresh black pepper at the table adds brightness.
The pasta water is crucial here—it emulsifies the butter and helps the sauce cling. Fresh sage is worth seeking out; dried sage can overpower. This recipe is best served immediately.