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Spring Pea and Lemon Pasta

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A vibrant and fresh pasta dish featuring spring peas and zesty lemon, perfect for any occasion.

Ingredients

Scale
  • 8 oz pasta (e.g., spaghetti or fettuccine)
  • 2 cups fresh peas (or frozen peas)
  • 1 lemon (juiced and zested)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 4 oz crispy prosciutto, crumbled
  • Fresh basil for garnish

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente—approximately 8-10 minutes for spaghetti. Don’t forget to reserve about half a cup of the pasta cooking water before draining it.
  2. Prepare the Peas: While your pasta cooks, if you’re using fresh peas, give them a quick steam for about 3-5 minutes. If you’re using frozen peas, simply add them to the pasta pot during the last 2 minutes of cooking.
  3. Make the Sauce: In a large skillet over medium heat, combine the olive oil, lemon juice, and zest. Stir gently to combine and let it warm up for about a minute.
  4. Combine: Once the pasta is done, drain it and add the hot pasta along with the peas to the skillet with the lemon oil. Toss everything together until well coated.
  5. Add the Cheese & Season: Sprinkle in the grated Parmesan cheese and stir until it melts and creates a creamy sauce. Taste and season with salt and pepper.
  6. Top It Off: Fold in the crispy prosciutto and mix until well combined.
  7. Garnish: Serve hot with fresh basil on top and extra Parmesan if desired.

Notes

For a vegetarian option, substitute crispy chickpeas or toasted pine nuts for the prosciutto.

Nutrition

Keywords: pasta, spring, peas, lemon, quick meal, vegetarian

Find it online: https://basilboard.com/spring-pea-lemon-pasta-pea-pasta/