Pea and Shallot Pasta
| Yield: 5 servings | Time: 35 minutes |
Ingredients
¼ cup olive oil
4 large thinly sliced shallots
2 cups fresh or frozen peas
Juice of ½ lemon and zest
10 oz fusilli pasta (or whatever is on hand)
½ teaspoon oregano
½ teaspoon thyme
Salt and ground pepper
Parmesan (optional)
Preparation
Heat the olive oil in a dutch oven or saucepan. Add shallots and season with salt and pepper. After 11 minutes of gentle simmering, add the garlic, thyme and oregano and let cook for an additional 2-3 minutes. Add the peas and sauté, stirring occasionally for 3 minutes or until the peas are just cooked.
Meanwhile, cook your pasta. Bring a pot of salt water to a rolling boil. Cook until just al dente and drain, reserving some pasta water.
Add the cooked pasta to the peas and shallots, cooking until well incorporated. Add a touch of pasta water if needed. Top with lemon juice and zest.
Plate the pasta with an additional glug of olive oil and parmesan.