Recipe courtesy of Julie Andrews, The Healthy Epicurean and Have A Plant
Just a few simple ingredients gets you a luxurious carbonara-like spaghetti dish with olive oil, garlic, spring peas, Parmesan and lemon.
Ingredients
- 12-ounce box whole grain spaghetti
- ¼ cup + 1 tablespoon extra virgin olive oil
- 4 cloves garlic, minced
- 3 large egg yolks, beaten
- 1 cup cooked baby peas
- ½ cup freshly shaved Parmesan cheese, divided
- Coarse salt and freshly ground black pepper, to taste
- Fresh lemon zest and juice, to taste
Instructions
1: Bring a large pot of salted water to a boil. Cook pasta according to package directions, until al dente.
2: Drain pasta, reserving 1 ¼ cups pasta water for later use. Coat pasta with 1 Tbsp. olive oil and set aside.
3: Place ¼ cup olive oil in the large pot on medium-high heat. Add garlic and cook until fragrant, about 30-60 seconds. Add pasta back in to the stock pot, then the pasta water and simmer until liquid is reduced by half.
4: Remove from the heat and stir in the beaten egg yolks until it starts to thicken.
5: Stir in peas and half the Parmesan cheese.
6: Season with salt, black pepper and lemon zest and juice, to taste. Remove from heat and place in bowls.
7: Garnish with remaining Parmesan cheese.
Recipe Notes: Pasta Cooking Tips
- Use a gallon of water per pound of pasta
- Heavily salt the water (this keeps the pasta from sticking together)
- Make sure the water is at a rolling boil before adding the pasta
- Toss the pasta in the sauce or olive oil immediately after draining
Simple Spaghetti With Garlic, Peas & Parmesan, courtesy of Julie Andrews, first appeared in The Foundation for Fresh Produce’s Have A Plant® blog.
Don’t forget to check out the Where The Food Comes From Cookbook!
