Spring Pea Pasta

This bright, lemony spring pea pasta from Gaby Dalkin fits seamlessly into a busy day. Sweet peas, tender pasta shells, and a silky parmesan sauce come together for a dish that’s fresh, comforting, and perfect for packing ahead or serving warm straight from the stove. Kid-approved and effortlessly versatile, it’s an easy win for whatever the day has in store.

1 pound pasta shells

2 tablespoons butter

2 tablespoons olive oil

1 shallot, finely chopped

2 cloves garlic, minced

1/2 teaspoon salt, plus more to taste

Zest of 1 lemon

1 tablespoon lemon juice

3/4 to 1 cup freshly grated parmesan cheese

1/2 cup pasta water, reserved

2 cups frozen peas, blanched

Bring a Dutch Oven of heavily salted water to a boil. Cook the pasta until al dente according to the package directions. In the last 2 minutes of cooking, add the peas directly to the pasta water to blanch them alongside the pasta. Reserve about 1/2 cup of the pasta water, then drain the pasta and peas together.

While the pasta cooks, melt the butter and olive oil in a large skillet over medium heat. Add the chopped shallot and garlic and cook until soft and fragrant. Season with salt, lemon zest, and lemon juice.

Add the hot pasta and peas directly to the skillet. Sprinkle in the parmesan and add splashes of the reserved pasta water as needed. Toss continuously until the sauce is glossy, smooth, and coats every single noodle.

Taste and adjust salt as needed. Finish with extra parmesan on top.