Pasta with Fresh Peas, Herbs, and Parmesan

Fresh peas from the farmers market are one of those ingredients that make you wonder why you ever bought the frozen kind. They’re sweeter, more tender, and you can eat them raw right out of the pod while you cook. This pasta is simple on purpose — a few good ingredients, not much technique, and dinner is on the table in 20 minutes.

Ingredients

• 12 oz pasta (spaghetti, linguine, or penne)
• 2 cups fresh shelled peas (from about 2 lbs of pods) or snap peas left whole
• 3 tablespoons butter
• 3 cloves garlic, thinly sliced
• 3–4 scallions, thinly sliced
• ½ cup freshly grated Parmesan, plus more for serving
• Zest of one lemon
• 2 tablespoons fresh mint, chiffonaded (or basil, or a mix)
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper
• ¼ cup pasta cooking water (reserved before draining)

Instructions

1. Bring a large pot of well-salted water to a boil. Cook pasta according to package directions until al dente. In the last 2 minutes of cooking, add the peas to the pot. Reserve ¼ cup of pasta water before draining.

2. While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and scallions and cook gently for 2–3 minutes until softened but not browned.

3. Add the drained pasta and peas to the skillet. Add the reserved pasta water and toss everything together over medium heat for 1 minute until the sauce comes together.

4. Remove from heat. Add Parmesan, lemon zest, mint, and parsley. Toss well. Season generously with salt and pepper.

5. Serve immediately with extra Parmesan on the table.

Tips

• Don’t overcook the peas. They only need 2 minutes in the boiling water — any more and they lose their bright green color and sweetness.
• Snap peas work too. If you find snap peas instead of shelling peas, leave them whole or halve them on the diagonal. They add a nice crunch.
• Add protein. A handful of cooked shrimp or sliced grilled chicken tossed in at the end makes this a more substantial meal.
• Make it vegetarian or vegan. Swap the butter for good olive oil and skip the Parmesan or use a vegan alternative.

Where to find the ingredients

Fresh peas — both shelling and snap varieties — are at their peak in June at Washtenaw County farmers markets and usually gone by early July. Look for them from Tantre Farm, Community Farm of Ann Arbor, Jacob’s Fresh Farm, and Green Things Farm. Fresh herbs (mint, parsley, basil) and scallions are available at virtually every market vendor through the summer. Visit any of the four Washtenaw County markets to find them.