½cupfinely chopped fresh herbssuch as basil, oregano, mint and chives (I like lots of mint)
Zest of 1 lemongrated
3or moregarlic clovesthinly sliced
2tablespoonsfresh lemon juiceor more to taste
3tablespoonsbutter
1tbspolive oil
Kosher salt and pepper to taste
¾poundpastaany type (I like linguine or spaghetti)
1 1/2cupfrozen peasnot thawed (I especially like Trader Joe's frozen Petite Peas)
2 – 3tbspfreshly grated Parmesan
2 – 3tbspfreshly grated Pecorino Romano
Instructions
In a small bowl combine the herbs and lemon zest
Boil a large pot of water, salt generously (2 Tbsp salt to 2 quarts water) and add the pasta.
About 5 minutes after starting to cook pasta melt butter and olive olive oil over medium low heat. Sauté garlic gently – do not brown, About 2 minutes before pasta is al dente add peas and cook for 1 minute stirring. Add 1/2 cup pasta water and mix to emulsify.
Add pasta to peas and another 1/2 cup of pasta water and stir to make sauce thick. Stir in chesses to melt, lemon juice, and more pasta water as needed to make a creamy pasta. Add herbs stir and serve.
