OK, well it's really from NYT Cooking, but Julie found it first! So good and so SPRINGy. And super simple and quick to make.
INGREDIENTS
½ cup finely chopped fresh herbs, such as parsley, basil, tarragon, mint and chives
Zest of 1 lemon
1 garlic clove, finely minced
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
Kosher salt to taste
¾ pound pasta, any type (I used penne)
1 cup frozen peas, thawed
¼ cup freshly grated Parmesan or pecorino
PREPARATION
Chop up your collection of herbs. Don't fret as to what herbs you have - it is spring and they all taste so good. Set aside in small bowl. You can chop these several hours in advance, but stop there - don't combine anything until you are cooking the pasta.
Mince the garlic, zest the lemon and juice it. Set aside.
Bring a large pot of water to a boil.
While waiting for that to boil, in a large bowl or pasta bowl, now 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.
Add the cheese and serve! Yum.
Yield: 4 servings, source Julie/adapted from NYT.
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