Creamy lemon pasta with sugar snap peas
When life gives you lemons, make creamy lemon pasta! This dish originates from Southern Italy and will transport your taste buds to al fresco dining on the sun-drenched Amalfi coast. Expect to be surprised and delighted by the combination of flavours in this simple and elegant recipe. The addition of the sugar snap peas adds a refreshing crunch to what will become a firm summer favourite to be enjoyed again and again.
Cook's notes
To make this dish vegetarian, simply substitute the Parmesan for a vegetarian Italian-style hard cheese. Save some of the starchy pasta water to help to adjust the texture of the sauce if required.
Ingredients
- 150g sugar snap peas
- 200g spaghetti or other long pasta
- olive oil, for frying
- 2 shallots, peeled & finely sliced
- 150ml double cream
- zest & juice of 1 lemon
- 30g Parmesan cheese, finely grated
Method
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Step 1
Snap off the stem ends of the sugar snap peas. Blanch them in boiling water for 1-2 minutes until tender, but still crunchy. Drain and immediately submerge the peas into a bowl of ice water. Once cold, drain well and cut them in half at a sharp angle. Set aside.
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Step 2
Cook the pasta in a large pan of boiling salted water, stirring occasionally until al dente.
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Step 3
Meanwhile, heat up a little olive oil in a frying pan. Add the shallots and cook until they turn translucent and start to colour a little.
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Step 4
Add the double cream and lemon zest and cook over medium heat until the sauce is just beginning to simmer. Whisk or mix often until it is all combined and you get an emulsified consistency. Add the lemon juice and sugar snap peas and season to taste.
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Step 5
Add the hot, drained pasta to the sauce. Turn down the heat of the hob and add half the Parmesan, turning the pasta to mix it all together.
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Step 6
Divide between 2 bowls. Finish with the rest of the Parmesan and a touch of freshly ground black pepper.