Pea and Shallot Pasta

This comforting pasta lends itself to an easy late June lunch or dinner and is to be best enjoyed outside on a picnic blanket. As the days get longer and summer begins to show its face in the form of sun kisses and grass stains, make this meal to cel — This comforting pasta lends itself to an easy lunch or dinner and is to be best enjoyed outside on a picnic blanket. While the cooking time may seem long on the shallots, the flavor will continue to develop until just caramelized, and deepened by the acidity of the lemon. Just let them simmer! Serve hot or cold and to veganize, simply leave out the parmesan. (Photo source: Ana Gorski)

| Yield: 5 servings | Time: 35 minutes |

Ingredients

¼ cup olive oil

4 large thinly sliced shallots

2 cups fresh or frozen peas

Juice of ½ lemon and zest

10 oz fusilli pasta (or whatever is on hand)

½ teaspoon oregano

½ teaspoon thyme

Salt and ground pepper

Parmesan (optional)

Preparation

Heat the olive oil in a dutch oven or saucepan. Add shallots and season with salt and pepper. After 11 minutes of gentle simmering, add the garlic, thyme and oregano and let cook for an additional 2-3 minutes. Add the peas and sauté, stirring occasionally for 3 minutes or until the peas are just cooked.

Meanwhile, cook your pasta. Bring a pot of salt water to a rolling boil. Cook until just al dente and drain, reserving some pasta water.

Add the cooked pasta to the peas and shallots, cooking until well incorporated. Add a touch of pasta water if needed. Top with lemon juice and zest.

Plate the pasta with an additional glug of olive oil and parmesan.