Spring Pea & Herb Pasta with Lemon
Ingredients
- 1 poundpasta
- 2 cupsfrozen peas
- ·fresh basil
- ·fresh mint
- 2lemon
- 3 clovesgarlic
- ⅓ cupolive oil
- ½ cupvegetable broth
- ·salt
- ·black pepper
Prep
- 01
Mince 3 cloves garlic.
- 02
Juice 2 lemons.
- 03
Tear or chop a large handful of fresh basil and a small handful of fresh mint.
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 pasta water before draining.
- 02
While pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- 03
Add peas and vegetable broth to the skillet. Simmer for 3 to 4 minutes until peas are tender and warmed through.
- 04
Stir in the cooked pasta, remaining 1/4 cup olive oil, juice of 2 lemons, and a handful of torn basil and mint leaves. Toss gently, adding pasta water 1/4 cup at a time until the sauce coats the noodles lightly.
- 05
Season with salt and black pepper to taste. Divide among bowls, top with extra fresh herbs, and serve immediately.
Spice Tips
For a subtle warmth, finish with a pinch of red pepper flakes. A whisper of garlic powder adds depth if your garlic is mild, and fresh lemon zest over the top brightens each bite.
This recipe shines with the brightness of fresh herbs—don't skip the mint. If you don't have both basil and mint on hand, use all basil or substitute fresh parsley for mint. You can add grilled chicken breast or crumbled feta cheese for more substance.