Easy pasta dish for the summer.
Don’t you just love pasta dishes for the summer. Pasta cooks in under 10 minutes and everything else that goes into the dish takes a matter of minutes. So, in less than 30 minutes you can have this dish on the table and have time to open that bottle of wine.
This was a Michael Symon recipe that I saw on Food Network. I love buying different shapes of pasta and for this particular recipe I bought a casarecce pasta which is kind of twisted. His recipe called for a cup of mint leaves but I only used 1/2 cup since hub does not care for mint that much.
One other change I will do next time is the cooking of the snow peas and peas. I would not cook. I wanted them to stay bright green and have a little crunch to them so I would recommend maybe sautéing the green onions a couple of minutes then throwing in the peas and pasta and cook just long enough to heat the snow peas and English peas.
I think some fresh spinach shredded and some parmesan cheese would be a good addition also. And, the good thing about this recipe is that you could serve it hot out of the pan or room temperature. It’s delicious either way.
Years ago I would have made my own pasta but there are so many interesting shapes available now that I’ve put away my pasta making supplies.
BLAST FROM THE PAST: Key Lime Shrimp with Trottole Pasta is another great pasta dish for the summer.
Only takes a few ingredients to make this dish.
The peas and snow peas get a quick saute. (The next time I won’t saute, will just put them in with pasta long enough to warm.
Add in the pasta, the pasta water and the walnuts (optional).
Summertime Pasta with Pea Pods and Lemon
- 1 lb. dried pasta any shape
- Kosher salt and pepper to taste
- Olive Oil
- 1/2 lb. snow peas thinly sliced
- 1/2 c. walnuts chopped and toasted
- 1 c. fresh shelled peas or frozen if you can't find fresh
- 1 tsp. crushed red pepper flakes
- 4-5 green onions thinly sliced on the diagonal
- 2 lemons zested (about 2 teaspoons)
- 1 c. roughly chopped mint leaves I used only 1/2 cup
In a very large pot, bring 5 quarts of salted water of to a boil. Drop your pasta and cook it 1 minute less than package directions. As the pasta is cooking, scoop out 1 cup of the pasta water and reserve.
Place a large sauté pan over medium high heat and add 2 tablespoons of olive oil. Add the snow peas with a pinch of salt and cook until they start to wilt, 1 minute. Next add the peas, green onion, and chili flakes and cook until slightly golden brown and softened, 3 minutes.
Add the reserved pasta water and cooked pasta to the pan. Season everything with salt and freshly ground black pepper then remove from the heat and stir in the lemon zest and mint. Finish with a good drizzle of olive oil over the top.
This recipe is from Michael Symon I add the green onions and decreased the mint and used one of my fancy pasta shapes instead of the spaghetti.