Proud Italian Cook

When I think of pasta and peas I think of my mother-in-law, she use to make this simple dish for her lunch, she would drain a can of peas, saute garlic, onion and red pepper flakes in olive oil, throw in her cooked pasta and a generous amount of grated cheese, lunch was done in a matter of minutes. I still make it her way today, but replaced with frozen peas instead.

This is an updated version of pasta and peas, and if you like a little heat in your food like I do you’re going to love this. Thinly sliced jalapenos, shaved garlic, lemon zest and lemon juice all sauteed in olive oil make up the flavored sauce for this dish. Of course you can omit the jalapenos or at least reduce the amount if you like, but in my opinion go for the heat! This was so simple and sooooo good, I can’t wait to make it again!

Pasta with Peas and Lemon

1lb spaghetti

4 cloves shaved garlic

2 jalapenos seeded and thinly sliced

1 lemon zested

1/3 cup lemon juice

1 1/2 cup peas

1/3 cup parmesan

3 tablespoons olive oil

Salt and pepper

Cook pasta, while cooking heat a large skillet with the olive oil, add shaved garlic, sliced jalapenos, zest and juice, saute til golden, toss in cooked pasta, add grated cheese and a drizzle more of olive oil.

Recipe adapted from Real Simple Magazine

Speaking of peas! Here’s a great salad composed of peas, feta cheese, radishes, red onion and mint.

After blanching 2 cups of frozen peas for 5 minutes, cool down with cold water. Make a dressing of 2 tablespoons of olive oil, 1 tablespoon each of honey and red wine vinegar and 2 teaspoons of Dijon mustard. Whisk together and toss with 1 finely diced red onion, 1/4 cup feta, 1/4 cup fresh mint, and 2 or 3 finely sliced radishes.

Have a great weekend and Buon Appetito!