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Pasta with Peas

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Peas are abundant at my farmers’ market now, so I love to showcase them in this simple dish. When I see English peas, I like to shell and add them, but I recently tried the dish with these whole snap peas, cut into thirds. It was just as delicious. Here’s what I do:

Sart by cooking a minced shallot in a little olive oil until soft and then add some grated lemon zest. Meanwhile, cook the pasta shape of your choice in boiling salted water and add peas in the last two minutes. Drain, saving some of the water, and then add the pasta and peas to the shallots, along with some of the pasta water and a squeeze of lemon juice. Top with grated Parmigiano-Reggiano and torn fresh mint leaves.

What’s your favorite thing to do with peas? Can you find English peas where you live?


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