Pasta with Peas
Pasta with Peas is surprisingly delicious for how basic the ingredients are. It is perfect for a quick weeknight meal and is made with pantry and freezer staples.
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 4 1x
- Category: main
- Diet: Vegetarian
Ingredients
Units
Scale
- 8 oz dry rotini pasta (3 cups measured dry)
- 4 tbsp salted butter, divided
- 1 cup diced onion
- 2 cloves garlic, minced
- 2 1/2 cups frozen peas
- 1/3 cup pasta water
- zest from 1 lemon, juice from 1/2 lemon, plus more for serving
- 1 cup freshly grated parmesan, plus more for serving
- Salt and pepper (fresh cracked preferred)
Instructions
- Boil water in a large stock pot, add a palmful of salt to the water just before adding pasta and cook pasta until aldente. Reserve 1/3 cup of pasta water when pasta is finished cooking and drain the rest out.
- Heat a large cast-iron skillet over medium heat and melt 2 tbsp butter in the pan. Add the onions, sprinkle with salt and pepper. Cook until soft and translucent, 5-10 minutes.
- Add the minced garlic and cook about 1 minute.
- Add peas and sprinkle evenly with salt and pepper. Add the pasta water and let it simmer for about 3 minutes.
- Add the remaining 2 tbsp butter, lemon zest, squeeze in the lemon juice and add the parmesan. Stir, remove from heat and top with more parmesan and freshly cracked black pepper. Serve with extra lemon wedges.
Find it online: https://www.figjar.com/pasta-with-peas/