Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Pasta with Peas

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

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?

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.