Herby Pea and lemon Pasta

AuthorSylvieCategory, , DifficultyBeginner

Fresh Peas are popping everywhere this time of the year. They are tender and super sweet, I can snack on a pile by myself! I love to pair them with olive oil, spring onions, lemon, mint, fennel, and chili for a little kick. And there is nothing like pasta to bring all this goodness together. It's such a light and delicious dish. Check out the recipe!

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 1 ½ cups fresh peas
 ½ cup olive oil
 3 small spring onions, thinly sliced
 300 g Tagliatelle
 ½ cup fresh chopped mint
 ¼ cup chopped fennel fronds
 3 tbsp lemon zest
 1 tbsp lemon juice
  cup grated Parmesan, plus more to serve
 Salt to taste
 Black pepper to taste
 Fresh chili or chili flakes
1

Bring a large pot of water to a boil. Blanch the peas for 1 minute only then immediately transfer them to ice water. Drain and set aside. Keep the water boiling.

2

In a large shallow pan, place the olive oil and the white parts of the Spring onions. Turn the heat on low and let the onions gently sweat for 10 minutes to bring out their sweetness. Stir occasionally.

3

Meanwhile, generously salt the boiling water and cook the Tagliatelle until al dente. Drain while keeping a cup of cooking water. Immediately place the pasta in the pan of oil and Spring onions.

4

Add the drained peas, mint, fennel fronds, lemon zest, green parts of the onions, lemon juice, Parmesan, salt, black pepper, and about 1/4 cup of cooking water to the pan. Cook for a minute, then remove the pan from heat. Toss the pasta until coated with the sauce and shiny. Add more pasta water if needed. Taste and adjust the seasoning.

5

Divide between plates and top with mint leaves, fennel fronds, and thinly sliced chili or chili flakes. Grate more Parmesan on top. Serve immediately!

Ingredients

 1 ½ cups fresh peas
 ½ cup olive oil
 3 small spring onions, thinly sliced
 300 g Tagliatelle
 ½ cup fresh chopped mint
 ¼ cup chopped fennel fronds
 3 tbsp lemon zest
 1 tbsp lemon juice
  cup grated Parmesan, plus more to serve
 Salt to taste
 Black pepper to taste
 Fresh chili or chili flakes

Directions

1

Bring a large pot of water to a boil. Blanch the peas for 1 minute only then immediately transfer them to ice water. Drain and set aside. Keep the water boiling.

2

In a large shallow pan, place the olive oil and the white parts of the Spring onions. Turn the heat on low and let the onions gently sweat for 10 minutes to bring out their sweetness. Stir occasionally.

3

Meanwhile, generously salt the boiling water and cook the Tagliatelle until al dente. Drain while keeping a cup of cooking water. Immediately place the pasta in the pan of oil and Spring onions.

4

Add the drained peas, mint, fennel fronds, lemon zest, green parts of the onions, lemon juice, Parmesan, salt, black pepper, and about 1/4 cup of cooking water to the pan. Cook for a minute, then remove the pan from heat. Toss the pasta until coated with the sauce and shiny. Add more pasta water if needed. Taste and adjust the seasoning.

5

Divide between plates and top with mint leaves, fennel fronds, and thinly sliced chili or chili flakes. Grate more Parmesan on top. Serve immediately!

Herby Pea and lemon Pasta
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