Soapsmith’s Lemon Parmesan Campanelle with Fresh Garden Peas and Herbs

 Hello friends,

Ahh, the Spring garden.  The delights of tangy lemon and capers, garden sweet peas and herbs bring a freshness to this simple dish.  It mixes up quickly and you can customize it to your tastes.  Today I am using Campanelle pasta.  It is a hearty pasta that holds onto the peas nicely.  Of course, this works well with any pasta you choose.  It is nice with angel hair for an elegant, delicate touch, hearty whole wheat linguine, bow ties, orecchiette, rotini, penne etc. 

My peas and herbs are doing great this year.

Ingredients:

¾ to 1 pound pasta of your choice

½ cup finely chopped fresh herbs, I used basil and mint (also good: parsley, oregano, tarragon, chives)

1/4 cup extra virgin olive oil and 2 tablespoons of butter

1 to 2 garlic or shallot cloves, finely minced

Zest of 1 lemon

Juice of half lemon

2 to 3  tablespoons of capers - optional but I really like the texture and tanginess they add to the dish

Sea salt to taste

1 cup fresh peas (you can sub frozen peas)

¼ cup freshly grated Parmesan or Pecorino plus more for garnish

½ to 1 cup of liquid of your choice –  white wine, heavy cream, pasta water, vegetable or chicken stock.

Directions: 

Julienne the herbs, chop the garlic, zest the lemon and grate the cheese

Cook the pasta according to the package directions in salted water.  Add the peas to the pot with about 3 minutes left on the pasta cooking time.  If you are using pasta water for your liquid, be sure to save it before you drain the pasta.

While the pasta is cooking, gently sauté the garlic/shallots in the oil and butter until the garlic is softened. Deglaze the pan with a little of the liquid of your choice. Add the capers, lemon zest and juice, and cheese for a minute or so at the end of the cooking time stirring until the cheese melts and the sauce comes together.

Drain the pasta and peas, do not rinse, add to the pan with the sauce, toss to coat.  Add the herbs and salt to taste if needed. Stir in the liquid of your choice a little at a time until you have the consistency you desire.  Toss to coat well.  Garnish with some extra cheese.

  Options: Add a little red pepper flakes to the garlic/oils, toasted pecans or walnuts, ham, prosciutto, cooked chicken, ricotta cheese, asparagus, tuna or garnish with toasted bread crumbs. The sauce is versatile as a nice complement to a  baked or broiled fish, scallops, crab, chicken or egg dishes.

Serve with some crusty garlic bread, a nice side salad or 

garden cukes and fresh tomatoes.  Perfection on a plate.

I like the leftovers served as a cold pasta salad, too. 

I hope you'll give this delectable dish a try.  Bon Appetit!

Thanks for visiting,

Bonnie