Pasta With Fresh Herbs, Lemon and Peas

By Martha Rose Shulman

Updated February 26, 2020

  • Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
About 15 minutes
Rating
4(2,179)
Comments
Read comments

Buy a bunch of parsley along with basil or chives to keep on hand in your refrigerator. The herbs will keep for a week if properly stored. Produce departments often use misters, but greens don’t keep well once wet. When you get home, spin the herbs in salad spinner if they’re wet, wrap them in a paper towel and then bag them.

Featured in: Quick and Easy Pastas

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • ½ cup finely chopped fresh herbs, such as parsley, basil, tarragon, mint and chives

  • Zest of 1 lemon, finely chopped

  • 1 garlic clove, finely minced

  • 2 tablespoons fresh lemon juice

  • 3 tablespoons extra virgin olive oil

  • Kosher salt to taste

  • ¾ pound pasta, any type

  • 1 cup frozen peas, thawed

  • ¼ cup freshly grated Parmesan or pecorino

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

71 grams carbs; 6 milligrams cholesterol; 478 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 5 grams fiber; 403 milligrams sodium; 17 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.

  2. Step 2

    When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.

Tip

  • Advance preparation: The herbs can be chopped several hours ahead, but don’t combine the ingredients until you’ve put the water on for the pasta.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
2,179 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Nancy

I find that parsley lasts much longer, in better condition, if it is stood in a glass or measuring cup with some water at the bottom, covered loosely with a produce bag, in the fridge or in a cool breezeway. Also works very well for cilantro.

Francesca

I craved tarragon for this recipe, but Fairway was out. So used parsley and mint. Delicious. I'd suggest a shape of pasta that will "catch" the peas, like rigatoni, medium shells, or orecchiette.

RY modifications - herring

Added toasted pine nuts.

Ann

I made this with chives, parsley, and basil. I only used 8 ounces of pasta instead of 12 oz. I used fresh peas. I found this lacking flavor and boring. I don’t know why it gets so many good reviews.

Ari C.

This recipe called for too much zest and not enough garlic (add 1 more clove). The zest of a whole lemon overpowered it for me.

Sue

Very flexible -- the more herbs and garlic the better! I substituted chickpeas -- didn't have peas and then other veggies for color.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.