Lemon Pea Pasta with Crushed Peas and Parmesan

Crushed peas turn starchy pasta water into a light green sauce. The whole peas add texture, and the lemon goes in off the heat so its flavor stays fresh. Jump to Recipe Before you start Use a short pasta with grooves, such as fusilli. A splash of cloudy cooking water loosens the pea mash without making the plate watery. Lemon Pea Pasta with Crushed Peas and Parmesan Serves 2 · Prep about 5 minutes · Cook up to 15 minutes · Allow about 20 minutes. Ingredients 180 g dry short pasta 160 g frozen green peas 30 g finely grated Parmesan 14 g olive oil 20 g lemon juice 4 g minced garlic 2 g fine salt for the cooking water Method Bring a pot of water to a boil while measuring the ingredients. Salt the water and cook the pasta according to the package. Add the frozen peas to the pasta pot for the final 3 minutes. Scoop out 1 cup of cooking water and drain. Warm the oil and garlic in the empty pot over medium-low heat for about 30 seconds. Add half the peas and 60 ml (¼ cup) of cooking water…

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