Some whoppers!
Before I write about food, our family wants to extended our concern and prayers to the folks in Christchurch, NZ who experienced another big and deadly earthquake. We have a strong kinship with the land and it's people and hope that all our friends and "family" are safe. Our prayers are with you all.
Meyer lemons & snow peas
Lemon pea pasta
One of my favorite early spring dishes is this quick and easy "Lemon Pea Pasta." It combines the sweetness of the peas and zesty tang of lemons.
The recipe is simple, I don't really measure so here's what you use (adjust according to taste)
2 Meyer Lemons (peel and juice) I like my pasta "lemony!"
4 tablespoon butter
2 cloves of garlic
4 cups of sliced fresh, raw snow peas
Some fresh herbs if you have it ( chives, parsley, fennel)
Salt & pepper
2 cups Parmesan cheese
While the pasta is boiling away, melt butter add chopped garlic, herbs and the grated peel and juice of two large lemons in a large skillet. Drain the pasta, reserving a bit of liquid. Pour the pasta into the skillet with the butter mixture, add a few tablespoons of pasta water if needed. Add the sliced, raw peas (I never pre cook the veggies if I don't have to - healthier and tastier that way!) Toss the peas and pasta in the skillet mixing well. Add salt and freshly ground pepper to taste. Right before serving add parmesan cheese, toss well.
Enjoy!
19 Comments: "LEMON PEA PASTA" »
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This seems so light and fresh. I will try it this week.
I look forward to more recipes, (please)!
With respect and gratitude for all you do and share,
ania
Thanks for sharing this recipe. Looks perfect for the end of a busy day.
Last summer when we were busily saucing roma's we decided we were starving. I peeled and diced a few roma tomatoes, added some of our own fresh garlic and sweet basil, tossed it with some pasta, olive oil and parmesan cheese. Warmed some bread and feasted like kings.
So simple and so yummy. Can't wait to try this one.
Sounds Delish...SOOOO excited to try this dish. Thanks for posting!!! Hope all is well with you as you have all been in my thoughts recently and have been and will continue to send you positive energy and good thoughts....
Hi Anais and Family,
I'm about to start harvesting my first batch of Meyer Lemons. All of 11!
As I live in the pacific northwest, I grew the tree outdoors for 6 months and brought it into a sunny window for the final ripening stage.
Thanks for sharing.
Brenda
Sounds yummy! I'll have to pick up some Parmesan cheese on the way home from work!!!
That sounds amazing. When our snow peas come up I will have to try this.
I remember this dish from one of your weekly meal-wrap ups last year and still drooling! This looks like a keeper! Thank you so much for posting this recipe, Anais!!!
No words can express how much the Dervaes family has inspired and taught hubby and me. Sending blessings and prayers your way, today and everyday!
PS ... Absolutely no rush, but so looking forward to my goodies from Peddler's Wagon!
Hope the groundhog was right!!!
PS ... I purchased and planted Freedom Seeds peapods last year. They produced a beautiful purple flower and delicious, BIG peapods. Can't wait for this year's crop!!!
this sounds absolutly delicious , im going to have to try this out! thanks for the recipe!
well i know what's for dinner now!
I can't wait to try this! My family loves anything pasta with garlic & herbs.
Interesting; however, it leaves a bit of a bitter taste in my mouth.
While this sounds fantastic, I would have to change it up. Why? I'm allergic to dairy and glutton. If I made this divine dish, I would make a cream sauce with cashews, nutritional yeast, whate er herbs look good on my garden, and almond milk and serve it over finely shredded and steamed cabbage. I may make this soon.
I pray for a good outcome for your New Zealand friends.
@Ginger, Just dawned on me that almond milk would curdle here, so I would use a little of my French onion broth.
I have posted this question before...so I'm going to try one more time. I notice you sell baked goods and jams and jellies from your kitchen. Is this a certified commercial kitchen. I own a large farm in Northern California and my grand kids have a small produce stand and we'd like to add baked goods and canned goods...how do you do it? Thank you for your time.
Sounds yummy. How much pasta do you use in proportion to the sauce that this recipe makes?
I'm glad to see that comments are open again. I'm sure with you on the prayers for New Zealand. World disasters seem to be ever increasing. Your blog is always a breath of fresh air. We have at least two more months until we can get into serious gardening mode. I hope and pray that all is well with you and your family.
Have a great Meyer lemons & snow peas day.
G'day all,
Just a quick note to let you know that all the family are Ok. I've lost a fair bit and had to move out of the house, but everyone is safe.
Should have email back in a day or so.
Thanks for the kind wishes.
Cheers,
Charley
How much pasta?