Pasta with Fresh Herbs, Lemon and Peas

Martha Rose Shulman/ Photo credit: Julia Gartland for The New York Times. Food Stylist: Barrett Washburne

4 Servings

Ingredients

• ½ cup finely chopped fresh herbs, such as parsley, basil, tarragon, mint and chives
• Zest of 1 lemon, finely chopped
• 1 garlic clove, finely minced
• 2 tablespoons fresh lemon juice
• 3 tablespoons extra virgin olive oil
• Kosher salt to taste
• ¾ pound gluten-free pasta, any type
• 1 cup frozen peas, thawed
• ¼ cup Parma – Vegan Parmesan Alternative 

Instructions

1. Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
2. When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the Parma, and serve.

• Advance preparation: The herbs can be chopped several hours ahead, but don’t combine the ingredients until you’ve put the water on for the pasta.