Julie's Spring Lemon Pasta with Peas

OK, well it's really from NYT Cooking, but Julie found it first! So good and so SPRINGy. And super simple and quick to make.

INGREDIENTS

• ½ cup finely chopped fresh herbs, such as parsley, basil, tarragon, mint and chives

• Zest of 1 lemon

• 1 garlic clove, finely minced

• 2 tablespoons fresh lemon juice

• 3 tablespoons extra virgin olive oil

• Kosher salt to taste

• ¾ pound pasta, any type (I used penne)

• 1 cup frozen peas, thawed

• ¼ cup freshly grated Parmesan or pecorino

PREPARATION

• Chop up your collection of herbs. Don't fret as to what herbs you have - it is spring and they all taste so good. Set aside in small bowl. You can chop these several hours in advance, but stop there - don't combine anything until you are cooking the pasta.

• Mince the garlic, zest the lemon and juice it. Set aside.

• Bring a large pot of water to a boil.

• While waiting for that to boil, in a large bowl or pasta bowl, now combine the herbs, lemon zest, garlic, lemon juice and olive oil.

• When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture.

• Add the cheese and serve! Yum.

Yield: 4 servings, source Julie/adapted from NYT.