Lemon Garlic Pasta with Peas
This recipe is easy and light and hits the spot when you want something citrusy. Lemon and garlic and wine join forces to make simple pasta shine. I also discovered some new spices which I've added to the mix. New flavors are always exciting.
Ingredients
1/2 box pasta
2 lemons
2 tbls olive oil
1/4 dry white wine
6 cloves smashed, minced garlic
1 cup frozen green peas
salt, pepper, sage
Cook pasta according to package directions. For a one pan dish cook your pasta in an over sized frying pan (sometimes called a chicken fryer pan). They're about 14 inches and have higher sides than a typical frying pan. You can fill them half way with water and cook your pasta in them, amongst other uses.
Set cooked pasta aside in storage container. Retain 1/4 cup of the pasta cooking water in a heat safe measuring cup.
In the same pan add 1 tbl of your oil and heat on medium. When the oil is hot saute your garlic and 1/4 tsp salt. Cook garlic for about 3 minutes.
Add pasta back to garlic/oil pan. Add remaining tbl of oil, pasta water and wine and cook on medium for 3 more minutes.
Remove from heat and stir in your peas. Zest in both lemons and add the juice from both. Add pepper, sage and more salt to taste.
I like to let the whole dish chill in the fridge overnight before eating it. But it can be served immediately while still warm. Season individual portions with marjoram and nutritional yeast.
I also like to garnish each serving with some diced raw white onion, sliced black olives, a few spoonfuls of black beans, a few tsps of nutritional yeast and additional marjoram.
Ingredients
1/2 box pasta
2 lemons
2 tbls olive oil
1/4 dry white wine
6 cloves smashed, minced garlic
1 cup frozen green peas
salt, pepper, sage
Cook pasta according to package directions. For a one pan dish cook your pasta in an over sized frying pan (sometimes called a chicken fryer pan). They're about 14 inches and have higher sides than a typical frying pan. You can fill them half way with water and cook your pasta in them, amongst other uses.
Set cooked pasta aside in storage container. Retain 1/4 cup of the pasta cooking water in a heat safe measuring cup.
In the same pan add 1 tbl of your oil and heat on medium. When the oil is hot saute your garlic and 1/4 tsp salt. Cook garlic for about 3 minutes.
Add pasta back to garlic/oil pan. Add remaining tbl of oil, pasta water and wine and cook on medium for 3 more minutes.
Remove from heat and stir in your peas. Zest in both lemons and add the juice from both. Add pepper, sage and more salt to taste.
I like to let the whole dish chill in the fridge overnight before eating it. But it can be served immediately while still warm. Season individual portions with marjoram and nutritional yeast.
I also like to garnish each serving with some diced raw white onion, sliced black olives, a few spoonfuls of black beans, a few tsps of nutritional yeast and additional marjoram.
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