Pasta with Peas, Garlic, Lemon Zest, and Black Pepper
Pasta and Pizza • Italian
Description
Pasta with Peas, Garlic, Lemon Zest, and Black Pepper
Ingredients
- Pea shoots 15 oz
- Salt to taste
- Ground Black Pepper to taste
- Corn Starch 1 teaspoon
- Bavette Pasta 10 oz
- Olive Oil 1 cup
- Garlic 4 cloves
- Chili Flakes a pinch
- Meyer Lemon Juice 1 tablespoon
- Citrus Zest Mix 1 teaspoon
- Chopped Sage Leaves 2 tablespoons
Step-by-Step Guide
Step 1
In a pot, bring salted water to a boil and cook the peas for 2 minutes. Drain the water and rinse the peas under cold water to cool them down.
Step 2
In a small bowl, mix the peas and cornstarch and set aside for a while.
Step 3
In a pot, place the pasta and cover it with water, ensuring the liquid is about 3 cm above the pasta. Add salt. Bring to a boil over high heat and cook until al dente, stirring occasionally (follow the package instructions). Drain most of the water, reserving ½ cup in the bowl with the peas, and stir to dissolve the cornstarch.
Step 4
Wipe an empty skillet dry with a paper towel. Add the oil and garlic. Cook for 2 minutes over medium heat, stirring often, until the garlic is golden around the edges.
Step 5
Add the red pepper flakes, black pepper, and peas. Bring to a boil, then add the pasta, lemon juice, and parsley. Toss and continue to cook for 1 minute until the sauce thickens.
Step 6
Season to taste with salt and pepper and serve, garnished with lemon zest.
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