I went foraging for wild green onions and garlic mustard for this yummy pasta. Perfect for St. Pat’s Day! Too bad I couldn’t find any chickweed, as that would have been a nice addition, too.
PASTA WITH PEAS, HERBS AND LEMON
8 oz. short pasta
Frozen peas - 10 oz box or a heaping cup
Chopped fresh herbs: a good 1/2 cup - I used wild onions, garlic mustard and parsley but parsley and basil, parsley and mint, parsley and chives work well, too!
1 teaspoon garlic, minced (1 nice clove)
3 tablespoons olive oil
2 tablespoons lemon juice
Pinch or 2 ground red pepper or black pepper to taste
1/4 cup pasta water - save from cooking pasta
Cook pasta in salted boiling water. When it’s about several minutes from being done, pour in the frozen peas. When it’s done, drain but save about 1/4 cup of pasta water.
While pasta is cooking, whisk together all the herbs, oil, lemon juice and pasta water. Add salt to taste.
Toss drained pasta with sauce, sprinkle with cheese and serve.,