It’s maybe a bit of a bold claim, but here’s what I propose: this is the best summer pasta. It’s easy, it’s fresh, it’s full of all the flavors that taste best in the summertime. This dish gets its pizzazz from the super-simple, super-delicious combination of just-picked herbs and bright, ripe lemons.
Best of all? This yummy bowl of carbs and greens is actually reasonably healthy! There’s only a bit of olive oil in this, and the rest of the flavor really does come from the herbs, so make sure you get them as fresh as you can. You can truly add any sorts of herbs you’d like; I added mint, sweet basil, and dill to my version. I also tossed in some watercress in addition to the peas because I have a mild obsession with watercress and also it was on sale at Publix. Instead of regular ol’ EVOO, I opted for our family favorite green chili olive oil from the Boston Olive Oil Co.
If I were more of a pro-mincer, and not so scared of the giant new Swiss kitchen knife we purchased, this dish can be wrapped up in 20 minutes or less. It took me closer to half an hour, but hey, nobody’s perfect.
You can find the original recipe on the NYT, here. Enjoy!
