PASTA WITH PEAS

-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)

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 add 2 tbsp butter. Add onions, salt & pepper. Cook until soft and translucent, 5-10 min. Add the minced garlic and cook about 1 min. Add peas and sprinkle  with salt & pepper. Add pasta water and let it simmer for about 3 min. 

Add the remaining 2 tbsp butter, lemon zest, squeeze in the lemon juice and add the parmesan. Stir and remove from heat. 

Top with more parmesan and freshly cracked black pepper. Serve with extra lemon wedges. 

Curved Arrow