Lemon pasta recipe

side. Everyone in my family has a favorite pasta dish, and I rotate through them when we gather: my rancher-son Zane is a huge fan of chicken fettuccine alfredo, Ryanne’s family’s go-to is carbonara, and Casey’s family, including the toddlers, are content with macaroni and cheese (lots of cheese). It was my mom’s favorite, too.

I am fond of pasta recipes with fresh seasonal ingredients like morels, ramps, garlic scapes and Copper River salmon. This week the asparagus and fresh peas were calling to me from the produce aisle, so a springtime favorite, Lemon Pasta, will be on the menu this Sunday, alongside a big, glazed ham and a gaggle of grandchildren. Crossing my fingers that Mother Nature will be gentle and deems us all worthy of an outdoor egg hunt. Happy Easter!

Serves 4

This pasta dish is lovely as a stand-alone, or served as a pleasing side to grilled salmon or sautéed shrimp. Using a small pasta with an indentation (like orecchiette) provides a nice little pool for the delicate sauce.

INGREDIENTS: DIRECTIONS:

•2 lemons, washed and zested, then squeezed

•12 oz. of pasta

•2 Tbs. butter

•2 Tbs. olive oil

•1 small shallot, minced

•3/4 cup fresh peas shelled

•1/2 lb. asparagus tips (reserve the rest for a stir fry)

•3/4 cup heavy cream

•Pasta water

•a few fresh thyme leaves

•1/2 cup freshly grated Parmesan

•Sea salt

•White pepper

Wash and finely grate zest from lemon and set aside.

Cut lemons in half and squeeze out lemon juice (should yield about 1/3 cup). Set aside.

Cook pasta in a large pot of heavily salted boiling water, stirring occasionally, until just done (don’t overcook). Reserve a cup of the pasta water for the sauce.

While pasta is cooking, in a separate large sauté pan, heat the olive oil and butter over medium high heat. Add the lemon zest and cook until sizzling. Reduce heat and add minced shallots and thyme leaves. Cook until soft. Add the lemon juice and cook until slightly reduced.

Add cream to pan, whisking often, until liquid is just beginning to simmer, about two minutes. Reduce heat to medium-low, continue to whisk to emulsify. Add 3/4 cup pasta water, whisk. Add the pasta and mix with sauce until well coated. Add the peas and asparagus. Cover and reduce heat. Cook about 5 minutes.

If it looks dry, stir in a little more