I made this simple pasta dish over the weekend and it was a hit. My favorite part is the sauce, it’s light and creamy and has a zip from the lemon zest.
What makes this recipe even better is that it requires the stove to be on for a minimal amount of time, which is perfect for a hot summer day.
I created this as a meatless option, but it would also be great with some grilled shrimp or roasted chicken.
Lemon Basil Pasta with Peas (Adapted from Pasta with Peas & Basil by Fine Cooking)
- 8 oz whole wheat linguine*
- 2 Tbsp butter, unsalted
- 2 shallots, finely chopped
- ½ cup chicken stock
- 1 cup peas, I used frozen
- 1 lemon
- ½ cup sour cream
- ¼ cup Parmesan, grated
- ¼ cup basil chiffonade
- Fresh cracked black pepper
Bring a pot of salted water to boil and add the pasta. As that is working, melt the butter in a large pan. Add the shallots and allow to cook until soft, about 3 or 4 minutes. Then add the chicken stock and allow to reduce by half. When ready, add in the peas and the zest of one lemon.
Remove the sauce pan from the heat and add the sour cream. Mix gently to allow the cream to melt and create the sauce. Be careful not to melt the cream all the way and make your sauce runny.
As soon as the pasta is done, drain and add to the sauce and peas mixture. Mix to incorporate the sauce evenly throughout. You can add some of the pasta water if it’s too dry.
For an extra kick of lemon and a pretty garnish, cut the zested lemon in half and sear on a very hot skillet or grill for 1 to 2 minutes. Add the juice of the grilled lemon to the pasta.
Sprinkle with the grated Parmesan, basil, and fresh cracked pepper. Serve with a side of grilled lemon.
* You can use your favorite pasta here. I learned that the linguine wasn’t able to hold the peas and most of them ended up on the bottom of my plate. I would recommend a pasta that has twists (rotini or cavatappi) or wells (orecchiette) to help catch the peas.