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.
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.