Try our light and citrusy Lemon Pasta Recipe with english peas & cheese

Recipe by Chef Erin Eastland
photos by Amy Sheridan

Introducing our Lemon Pasta recipe with English Peas and Pecorino Cheese -your new favorite summer dish. While there are many reasons to fall in love with this dish, we’re just going to give you a few.

First of all, it works with pretty much any pasta. If you’re like us you have a whole cupboard dedicated to dried pasta. It’s not like you meant for it to happen, it just does. You make a quick stop at the grocery store and run over the list in your head. “Milk, cheese, eggs, pasta… do I have pasta?” You get it anyway because too much is better than not enough. While we used spaghetti here, it will be amazing with this Morelli Pici Pasta from Italy, Latini Red Box Selection Bucatini or anything else you might find deep in the crevasses of your cupboard.

Secondly, it’s perfect for summer. The combination of the citrus based light cream sauce and the refreshingly crunchy english peas, it’s quite refreshing for a summer evening. Pair it with a nice fruit forward white wine and a summer salad and you’re good to go.

But the best part about this pasta is that it’s the gift that keeps on giving. Store your dinner leftovers in the fridge and the next day toss in a few cubes of roasted chicken and take it along to as a nice chilled pasta salad on your sunday afternoon picnic.

Directions

1. Melt butter in a large sauté pan, let cool slightly and add lemon juice.
2. Set aside.
3. Boil water and add in pasta.
4. Half way through cooking process of the pasta add peas.
5. Cook pasta according to packaging instructions, minus one minute.
6. Drain pasta and peas.
7. Add pasta, peas and reserved cooking liquid to butter/lemon mixture and return to heat.
8. Stir in pecorino till a creamy sauce develops and pasta is a perfect al dente.

1. Season with salt and cracked pepper.
2. Serve and top with more pecorino.

Happy cooking,
Erin