Pasta & Peas

By ebdonahue

Ingredients

• FOR THE TOPPING, TOAST:
• 1 ⁄2 cup fresh bread crumbs1⁄2 cup
• 1 tsp. olive oil1 tsp.
• FOR THE PASTA, COOK:
• 8 oz. dry orecchiette pasta8 oz.
• 1 cup fresh or frozen peas1 cup
• 1 ⁄2 cup shredded Parmesan1⁄2 cup
• 1 ⁄4 cup chopped fresh parsley1⁄4 cup
• 1 ⁄4 cup pine nuts, toasted1⁄4 cup
• Minced zest of 1 lemon
• FOR THE SAUCE, MELT:
• 1 stick unsalted butter (8 Tbsp.)1 stick
• 1 ⁄2 tsp. kosher salt1⁄2 tsp.
• 1 Tbsp. chopped shallots1 Tbsp.
• 2 tsp. minced garlic2 tsp.
• 2 Tbsp. fresh lemon juice2 Tbsp.

Details

Servings 4
Cooking time 30mins
Adapted from cuisinerecipes.com

Preparation

Step 1

For the topping, toast bread crumbs in oil in a small skillet over medium-high heat, 3–4 minutes.

For the pasta, cook orecchiette in a pot of boiling salted water according to package directions; drain over peas in a colander. Transfer pasta and peas to a bowl, then stir in Parmesan, parsley, pine nuts, and zest.

For the sauce, melt butter with salt in a skillet over medium-low heat. Increase heat to medium; cook butter until light brown, about 8 minutes. Add shallots and garlic; cook 30 seconds. Remove skillet from heat; stir in lemon juice.

Toss pasta and pea mixture with sauce, then divide among four plates. Top each serving with bread crumbs.

Nutrition Information
Per serving: 578 cal; 35g total fat (17g sat); 71mg chol; 477mg sodium; 55g carb; 5g fiber; 15g protein