Pasta With Fresh Herbs, Lemon and Peas

By Martha Rose Shulman

Updated Feb. 26, 2020

Pasta With Fresh Herbs, Lemon and Peas
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Total Time
About 15 minutes
Rating
4(2,160)
Comments
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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, but greens don’t keep well once wet. When you get home, spin the herbs in salad spinner if they’re wet, wrap them in a paper towel and then bag them.

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Ingredients

Yield:4 servings
  • ½cup finely chopped fresh herbs, such as parsley, basil, tarragon, mint and chives
  • Zest of 1 lemon, finely chopped
  • 1garlic clove, finely minced
  • 2tablespoons fresh lemon juice
  • 3tablespoons extra virgin olive oil
  • Kosher salt to taste
  • ¾pound pasta, any type
  • 1cup frozen peas, thawed
  • ¼cup freshly grated Parmesan or pecorino
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

478 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 71 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 17 grams protein; 403 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    When the water comes to a boil, salt generously and add the pasta. 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.

Tip
  • 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.

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Ratings

4 out of 5
2,160 user ratings
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Comments

Nancy

I find that parsley lasts much longer, in better condition, if it is stood in a glass or measuring cup with some water at the bottom, covered loosely with a produce bag, in the fridge or in a cool breezeway. Also works very well for cilantro.

Francesca

I craved tarragon for this recipe, but Fairway was out. So used parsley and mint. Delicious. I'd suggest a shape of pasta that will "catch" the peas, like rigatoni, medium shells, or orecchiette.

RY modifications - herring

Added toasted pine nuts.

AllyF

Made this with rough measurements using fresh oregano, arugula, edamame, and radiatore pasta. Grated pecorino and some red pepper flakes were a great finishing touch. Delish!

LW

Made as per recipe with mini-pens, basil, parsley and slightly more lemon juice. Great accompaniment to turkey ricotta meatballs!

ThatGirlAnna

I made it with mint, parsley, and basil. I left out the garlic because raw garlic isn’t tasty. It ended up being very tasty.

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