Pasta With Fresh Herbs Lemon And Peas Recipes

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MIXED FRESH HERB PASTA



Mixed Fresh Herb Pasta image

Vary the sauce with any tender herbs you have on hand. Top the pasta with our Grilled Sea Scallops and Fennel.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 8

3 shallots, minced (about 1/4 cup)
1 teaspoon coarse salt, plus more for pasta water and seasoning
6 tablespoons extra-virgin olive oil
2 cups packed mixed fresh herbs, such as mint, flat-leaf parsley, tarragon, and basil, finely chopped
1/4 cup snipped fresh fennel fronds, finely chopped
Freshly ground pepper
3/4 pound spaghetti or other pasta
1 tablespoon fresh lemon juice

Steps:

  • Fill a large pot with water; bring to a boil over high heat. Add salt and pasta. Cook until the pasta is al dente according to package directions.
  • Meanwhile, place shallots on a cutting board, and sprinkle with 1 teaspoon salt. Using the side of a chef's knife, crush into a paste. Transfer to a medium bowl, and add oil and lemon juice. Whisk to combine. Add herbs and fennel fronds to shallot paste, and mix well. Season with salt and pepper.
  • Drain the pasta in a colander, and return to pot. Stir in the herb sauce. Serve warm.

HERBY LEMON SPAGHETTI WITH SNAP PEAS



Herby Lemon Spaghetti with Snap Peas image

Ring in spring with this light and zesty pasta dish. It's quick and easy to throw together and bursting with fresh flavors.

Provided by Valerie Bertinelli

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small shallot, finely diced
3 cloves garlic, very thinly sliced
1 pinch crushed red pepper flakes
2 tablespoons heavy cream
12 ounces spaghetti
1/2 pound sugar snap peas, trimmed and cut into thirds
1/4 cup fresh lemon juice, plus 1 teaspoon finely grated zest
1/2 cup finely grated Parmesan, plus more for serving
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped chives
1 tablespoon chopped tarragon

Steps:

  • Bring a large pot of salted water to a boil.
  • Melt the butter with the oil in a large skillet over medium heat. Add the shallot, garlic and red pepper flakes and cook, stirring occasionally, until the garlic is soft and aromatic, but not quite golden, about 2 minutes. Add the heavy cream and take off the heat.
  • Add the spaghetti to the boiling water and cook according to package directions. One minute before the pasta is done, remove 1/2 cup of the pasta water with a measuring cup and reserve. Add the sugar snap peas to the boiling water with the spaghetti for that last 45 seconds. Drain the pasta and snap peas, then add them to the skillet with the sauce. Add the lemon juice, zest, cheese and a splash of the cooking water and cook over high heat until well coated, about 1 minute. Stir in the herbs and serve immediately.

PASTA WITH FRESH HERBS, LEMON AND PEAS



pasta with fresh herbs, lemon and peas image

Categories     Pasta

Number Of Ingredients 8

1/2 cup chopped herbs
1 lemon zest
2 tablespoon lemon juice
3 tablespoon olive oil
1 tablespoon kosher salt
3/4 pound pasta
1 cup peas
1/4 cup parmesan cheese

Steps:

  • Bring large pot of water to boil.. Meanwhile, combo herbs, lemon zest, lemon juice, garlic and olive oil.

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