Our Veggie Kitchen

My boy is a big pea fan, so I wanted to concoct a pasta and peas dish for him. I played around with a cream and pesto sauce, before arriving simply on olive oil and herbs. This is simple and sweet and distinct. The taste and texture of the peas are brought to the forefront and are complemented by the fresh herbs.



Pasta & Peas
1/4 cup olive oil
2 shallots, chopped
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
3/4 cups chopped basil, divided
1/4 cup chopped parsley
1/2 lemon, juiced
2 cups frozen peas
1 lb ditalini or other small pasta shells

Bring a pot of salted water to a boil. Add the frozen peas and pasta and boil until the pasta is al dente. Drain in a colander and set aside. This sauce comes together fast, so don't start until the pasta is in the water.

Heat the olive oil over medium heat. Add the shallots and saute until soft, a couple of minutes. Add the garlic, salt & pepper, half the basil and the parsley. Saute for a couple minutes, stirring frequently so the garlic doesn't burn. Add the pasta and peas and toss to combine. Stir in the remaining basil and the lemon juice. Season to taste with additional salt (if necessary) and plenty of cracked black pepper.

4 Servings: 607 cal (16g fat, 97g carbs, 19g protein)