Pasta with Herbs + Peas

A quick, herb-packed spring or summer pasta that’s bright, green, and deeply satisfying.

Ingredients

• ½ cup finely chopped fresh herbs (parsley, basil, tarragon, mint, chives—or whatever you have)

• Zest of 1 lemon

• 2 garlic cloves, finely minced

• 2 tablespoons fresh lemon juice

• 3 tablespoons olive oil

• ¾ pound pasta, any type

• 1 tablespoon butter

• 1 cup frozen peas

• ¼ cup freshly grated Parmesan or Pecorino

• Salt

Instructions

1. Bring a large pot of water to a boil.

2. In a large serving bowl, combine the herbs, lemon zest, garlic, lemon juice, and olive oil. Set aside.

3. Once the water is boiling, salt generously and add the pasta. Cook until al dente.

4. Reserve ½ cup of starchy pasta water, then drain the pasta and set aside.

5. In the same pot, melt the butter over medium-high heat. Add the peas and cook for a few minutes until warmed through. Add the pasta back into the pot and stir to combine.

6. Transfer the pasta and peas to the bowl with the herbs. Add the cheese and just enough of the reserved pasta water to bring everything together.

7. Top with more grated cheese and serve.