Best 3 Pasta With Fresh Herbs Lemon And Peas Recipes

PASTA WITH FRESH HERBS, LEMON AND PEAS

Steps:

• Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
• When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.

VEGAN CREAMY LEMON PASTA WITH PEAS

Steps:

• If using cashews, place them in bowl and cover with boiling water. Let soak for at least 15 minutes.
• While the cashews soak, cook the pasta and prep the sauce. Cook the pasta according to package directions and drain, being sure to reserve 1 cup of the pasta water.
• Set a large heavy skillet over low heat and add the olive oil. When hot, add the onions. Sweat the onions on low heat (they should barely sizzle) until tender but not browned, 10-12 minutes. Add the garlic and cook, stirring occasionally, for another minute.
• Stir in the wine, lemon juice, lemon zest, salt, and pepper. Increase heat to medium. Cook, stirring occasionally, until the liquid has mostly evaporated, about 3 minutes.
• Meanwhile, drain the soaked cashews. Blend in a high-speed blender with 1/2 cup water until smooth. Pour into the skillet along with half of the pasta water. (If you're using heavy whipping cream instead of cashews, add that now). Stir until warmed through and bubbly.
• Reduce heat to low. Add the cooked pasta and the peas. Stir gently until the pasta is coated. Add additional pasta water as needed to make sure the sauce coats all of the pasta.
• Taste and add additional salt and pepper if desired.
• Transfer to serving bowl and top with parsley.
• Divide the pasta and stir ham into the carnivores' portions, or you can just top their pasta with the ham.

HERBY LEMON SPAGHETTI WITH SNAP PEAS

Steps:

• Bring a large pot of salted water to a boil.
• Melt the butter with the oil in a large skillet over medium heat. Add the shallot, garlic and red pepper flakes and cook, stirring occasionally, until the garlic is soft and aromatic, but not quite golden, about 2 minutes. Add the heavy cream and take off the heat.
• Add the spaghetti to the boiling water and cook according to package directions. One minute before the pasta is done, remove 1/2 cup of the pasta water with a measuring cup and reserve. Add the sugar snap peas to the boiling water with the spaghetti for that last 45 seconds. Drain the pasta and snap peas, then add them to the skillet with the sauce. Add the lemon juice, zest, cheese and a splash of the cooking water and cook over high heat until well coated, about 1 minute. Stir in the herbs and serve immediately.