Name: Lemon-Butter Pasta with Peas and Crispy Shallots
Prep time: 10 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 1 pound pasta; 2 cups frozen peas; 3 shallots; 4 tablespoon butter; 2 lemon; 3 cloves garlic; ½ cup vegetable or chicken broth; ¾ cup parmesan cheese; 2 tablespoon fresh dill; 1 pinch salt and black pepper; 2 tablespoon olive oil

Lemon-Butter Pasta with Peas and Crispy Shallots

weeknightvegetarian30-minutes-or-less

10 minPrep15 minCook4Serves

Ingredients

1 poundpasta (any short shape (penne, fusilli, farfalle))
2 cupsfrozen peas
3shallots
4 tablespoonbutter
2lemon
3 clovesgarlic
½ cupvegetable or chicken broth
¾ cupparmesan cheese
2 tablespoonfresh dill
1 pinchsalt and black pepper
2 tablespoonolive oil

Prep

01
Zest both lemons and set aside (about 1 tablespoon zest). Then juice them.
02
Mince 3 garlic cloves.
03
Slice 3 shallots into thin rings.
04
Chop fresh dill and measure out.

Method

01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup pasta water, then drain.
02
While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Slice shallots into thin rings, add to the pan, and cook for 5-6 minutes, stirring occasionally, until golden and crispy. Transfer to a paper towel.
03
In the same skillet, melt 3 tablespoons butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
04
Add frozen peas to the skillet with 1/2 cup broth and simmer for 3 minutes until peas are heated through.
05
Stir in the drained pasta, remaining 1 tablespoon butter, and juice of both lemons. Toss well, adding pasta water a splash at a time until the sauce is silky and coats the noodles (you likely won't need all of it).
06
Remove from heat. Stir in 1/2 cup parmesan cheese and 1 tablespoon fresh dill. Season with salt and black pepper to taste.
07
Divide among bowls. Top with remaining crispy shallots, a pinch of remaining parmesan, and a sprinkle of dill.

Spice Tips

If you'd like a kick, whisk in 1/2 teaspoon red pepper flakes with the garlic, or finish with a few grinds of black pepper and a pinch of cayenne. A tiny squeeze of anchovy paste (just 1/4 teaspoon) adds umami depth without fishiness.

This comes together in about 25 minutes start to finish. For a protein boost, add grilled chicken, pan-seared shrimp, or crispy bacon bits. Dill is key to the brightness — don't skip it.