Best Spaghetti With Lemon Parmesan Peas Recipes

LEMON SPAGHETTI

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
• Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

LEMON AND PEA ALFREDO

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just short of al dente, 10 or 11 minutes.
• Meanwhile, heat a large straight-sided skillet over medium heat. Add the butter and olive oil to the hot skillet. When the butter is melted, add the garlic; cook, stirring often, until soft and fragrant. Add 1/2 cup of the pasta water, then reduce the heat to low.
• When the pasta is ready, lift it out of the water and add it directly to the sauce; reserve the pasta water. Sprinkle the Parmesan over the pasta and stir to combine. Return the heat to medium, add the mascarpone, lemon zest and 3/4 teaspoon salt and toss well. Continue cooking until the pasta is al dente, another minute or two, adding pasta water as needed to thin the sauce.
• Add the peas and lemon juice; toss well to combine. Add more pasta water as needed to reach the desired sauce consistency (you will most likely use about 1 1/2 cups pasta water in all).
• Sprinkle with the pink pepper and additional Parmesan, if desired.

SIMPLE SPAGHETTI WITH GARLIC, PEAS & PARMESAN

Steps:

• Bring a large pot of salted water to a boil. Cook pasta according to package directions, until al dente.
• Drain pasta, reserving 1 ¼ cups pasta water for later use. Coat pasta with 1 Tbsp. olive oil and set aside.
• Place ¼ cup olive oil in the large pot on medium-high heat. Add garlic and cook until fragrant, about 30-60 seconds. Add pasta back in to the stock pot, then the pasta water and simmer until liquid is reduced by half. Remove from the heat and stir in the beaten egg yolks until it starts to thicken.
• Stir in peas and half the Parmesan cheese.
• Season with salt, black pepper and lemon zest and juice, to taste. Remove from heat and place in bowls.
• Garnish with remaining Parmesan cheese.

SPAGHETTI WITH LEMON, PARMESAN & PEAS

Steps:

• Bring a large pan of lightly salted water to the boil.
• Feed in the spaghetti and cook for about 10-12 minutes, until just tender.
• Add the peas for the last 2-3 minutes.
• At the same time, heat the olive oil in a saucepan and fry the onion gently until softened and cooked, but not brown.
• Stir in the soft cheese and warm it through, adding 3 tbsp of the pasta cooking water to thin it down.
• Now stir in the lemon zest and 2 tbsp of the Parmesan.
• Drain the spaghetti and peas really well, return them to the pan and gently stir in the sauce.
• Season with salt and pepper, then pile it into 2 serving bowls.
• Sprinkle the parsley and the remaining Parmesan over the top and serve right away, with a mixed leaf salad.

PASTA WITH FRESH HERBS, LEMON AND PEAS

Steps:

• Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
• When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.