spring pea Pasta
Ingredients
2 Tbsp olive oil
1 onion, chopped
2 garlic cloves, sliced
3 cups of spring peas, chopped
1/2 cup packed fresh basil, plus more for serving
1 ½ cup pasta water
12 ounces fusilli or other short pasta
¼ cup parmesan cheese, plus more for serving
salt, pepper, and lemon juice to taste
Instructions
Cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving 1 ½ cup of the pasta water.
In a large skillet over medium heat, heat the olive oil. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 more minute.
Transfer 2 cups of spring peas to the skillet, saving the remaining cup for serving. Add the basil and 1 cup pasta water. Bring sauce to a simmer for 10 minutes.
Use an immersion blender to blend the sauce until it’s smooth.
Transfer the cooked pasta to the skillet with the peas sauce. Add the reserved peas and parmesan cheese and stir until everything is well combined. Add salt, pepper, and lemon juice to taste. Serve with parmesan and fresh basil, if desired.
Adapted from Yumna Jawad’s Pasta with Peas recipe