this post was submitted on 15 Aug 2025
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Ingredients: short pasta, frozen peas, garlic, butter, lemon, Parmesan
Get pasta water boiling, salt it well. Don't dump this down the sink until the recipe is complete, it's multifunctional.
Mince 6-8 cloves of garlic, sauteed in a hot pan with a full stick of butter and some chili flakes, keep stirring until the butter browns, but kill the heat if the garlic starts to burn. While you're stirring, zest and then juice one large lemon. When the butter starts to brown, put the pasta in the water, reduce heat on the garlic butter and deglase the pan with lemon juice as needed. When the pasta is still underdone, transfer it from the water to the sauce, it'll finish cooking there. Add the zest, the rest of the juice, and grate Parmesan over top, stirring everything in. As the sauce gets stodgy from the cheese, add some pasta water to make the separate elements cohere — you're aiming for a silky, creamy sauce. Dip the frozen peas in the pasta water long enough to turn bright green and mix them into the pasta and sauce.
Serve, garnishing each bowl with more parm and a dash of fresh-ground black pepper.
Now you can toss the remaining pasta water.
My kids would eat this four times a week if they got to pick.
For a fancier summer version of this dish, grate a couple pounds of zucchini into the garlic butter before it browns and slowly sautée it down on medium-low heat to a jammy consistency, which takes about twenty minutes. Only when the zucchini is completely disintegrated should you start cooking pasta. The rest of the recipe is the same, though you might want to up the lemon to match the additional sweetness. Corn also works as an add-in.
In the winter, you can chiffonade some kale or chard or collard greens or spinach into the sauce a few minutes before adding the pasta.