Monday, April 19, 2010

Spaghetti with Peas

This is a quick and budget friendly recipe that is quite tasty. I made it vegetarian but I think it would be great with bacon or prosciutto tossed in at the end.
All you need is:

3 tablespoons olive oil
4 cloves garlic, thinly sliced
half a jalapeno, thinly sliced
1 lemon, zested
2 lemons, juiced
1 cup frozen peas
5 mint leaves, chopped
salt and pepper to taste
1 pound spaghetti

In a large pot, bring salted water to a boil. Cook pasta according to package instructions.
Meanwhile, in a large skillet over medium heat, add the olive oil to the hot pan. Drop the garlic and jalapeno in and saute, until garlic is fragrant. Add the lemon juice and peas, turn heat down to low, sprinkle with salt and pepper. Cook until peas turn bright green. Add the lemon zest and mint leaves, turn heat off.
Drain cooked pasta and toss with the pea mixture until well coated. Add a little more salt and pepper and a drizzle of olive oil and toss well. Serve immediately.

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