Summer Pea Pasta

Fall may be on the way but it’s not here yet.  Especially if you serve this summery pasta dish tonight.  The dish comes together in under 25 minutes.  Add a tomato and mozzarella salad on the side.  Recipe serves 4.

 

What you’ll need:

  • 8 ounces uncooked linguine (or spaghetti noodles)
  • 3 tablespoons butter
  • 5 garlic cloves, thinly sliced
  • 2 cups frozen peas, thawed
  • 1/2 teaspoon sugar
  • 3 tablespoons fresh lemon juice
  • 3/4 teaspoon salt
  • 6 tablespoons fresh torn mint
  • 1 teaspoon grated lemon zest

What you’ll do:

  • Bring 4 quarts of water to a boil in a large saucepan.
  • Add pasta and cook 8 minutes.
  • Reserve 1/2 cup of the pasta water before draining.
  • Melt butter in a large skillet over medium-high heat.
  • Add the garlic to the pan and saute for 1 minute.
  • Stir in the peas and sugar and cook for 2 minutes, stirring frequently.
  • Stir in the cooked pasta, reserved pasta water and the lemon juice.
  • Cook for 2 minutes.
  • Remove from heat.
  • Sprinkle with salt, mint and lemon zest before serving.

Tip:  Zest the lemon (while it whole) before juicing.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table.

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