If you don’t grow your own herbs, I suggest that you buy a bunch of parsley along with basil or chives to keep on hand in your refrigerator. The herbs will keep for a week if properly stored. Produce departments often use misters, a practice that drives me crazy because leafy greens don’t keep well once wet. So when you get home, spin the herbs in salad spinner if they’re wet, wrap them in a paper towel and then bag them.
Ingredients
- ½ cup finely chopped fresh herbs, such as parsley, basil, tarragon, mint and chives
- Zest of 1 organic lemon, finely chopped
- 1 garlic clove, finely minced
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- Salt to taste
- ¾ pound pasta, any type
- 1 cup frozen peas, thawed
- ¼ cup freshly grated Parmesan or pecorino
- Nutritional Information
Nutritional analysis per serving (4 servings)
468 calories; 13 grams fat; 2 grams saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 70 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 15 grams protein; 4 milligrams cholesterol; 143 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves four
Preparation
- 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. Follow the cooking instructions on the package, but check the pasta a minute before the indicated time. 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.
- Advance preparation: The herbs can be chopped several hours ahead, but don’t combine the ingredients until you’ve put the water on for the pasta.
About 15 minutes
Dining and Cooking