Lemon, Parmesan and Pea Pasta
Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
Lemon, Parmesan and Pea Pasta
Serves 4
Ingredients
- 1 lemon
- 4 tablespoons extra virgin olive oil
- 100g Parmesan cheese, grated finely, plus extra to serve
- 350g pasta
- 2 handfuls frozen peas/petits pois
- 2 teaspoons frozen chopped basil, or a handful of fresh basil, leaves torn
Method
- Bring a large pan of water to the boil, When it's hot and bubbling, add your pasta.
- While that's cooking, grate the rind of the lemon into a large serving bowl, and squeeze in the juice. Drizzle in the extra virgin olive oil and then grate in the cheese and the basil. Give it a quick stir, so that it becomes a zesty-smelling, grainy paste.
- 5 minutes before your pasta is ready, tip in the frozen peas.
- When your pasta is cooked, drain it and catch a mugful or so of the cooking water as you do so. Toss the hot pasta and cooked peas into the lemon mixture in the bowl and slosh in some of the cooking water as you go, so that you get a loose sauce that clings to the pasta. Taste, and season with salt and black pepper.
- Scatter with more grated Parmesan and serve immediately.
hi how can here made pasta noodle type easily the home made method...???
ReplyDeleteLove this, the addition of zesty lemon would go so well with the peas and pasta. Must ensure I have a supply of lemons to hand!
ReplyDeleteBrillant, thanks Choclette!
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