Pasta With Fresh Herbs, Lemon and Peas Recipe (2024)

I find that parsley lasts much longer, in better condition, if it is stood in a glass or measuring cup with some water at the bottom, covered loosely with a produce bag, in the fridge or in a cool breezeway. Also works very well for cilantro.

I craved tarragon for this recipe, but Fairway was out. So used parsley and mint. Delicious. I'd suggest a shape of pasta that will "catch" the peas, like rigatoni, medium shells, or orecchiette.

Added toasted pine nuts.

I liked Emily Weinstein's note about adding some oil-packed tuna to make this a one dish meal!

This was a total hit in my family. My only change was put heat the oil on low heat and let the garlic mellow in there a bit (no caramelization!). Again, I do hve to laugh at the time estimates at the NYT and how they sneak prep time into the ingredients list. Fifteen minutes? Sure, if your herbs are already chopped, garlic is finely minced, your lemon is zested and juiced, and peas thawed.

I often make thin zucchini ribbons and put them into a colander pour the hot pasta (when ready) and water into the colander over the ribbons to just warm them then mix up the whole thing with the herbs and other veggies like a few grated carrotts for color.

I switch this up - sometimes I make this and add small pieces of prosciutto, other times I use tuna

i'm only a year late (ha) but this is what i do as well. parsley, dill, and cilantro all will last easily a week, frankly even easily two weeks or more in the fridge this way. when i get home i trim the stems a little first. basically you're doing what florists do with fresh cut flowers - same thing. (the produce bag takes care of the humidity bit.) put the trimmed bunch in the glass first, then add the water to ensure only the bottoms of the stems are submerged and you don't overfill the glass.

Delicious! My daughter and I spooned a bit of ricotta on top of our individual servings and that balanced the lemon nicely.

I have made a similar dish for years but stick to only two herbs-fresh from the garden, typically marjoram and parsley. The noodle here is gemelli and makes the peas irretrievable, I use dry gnocchi or shells because both have a patch to catch the pease. I sauce some of the garlic and add some fresh and always use Romano cheese, it makes for a delicious dish.

absolutely delicious, and super simple. i'd add a little more lemon zest if you want that citrus flavor to come through more. we used curly parsley, a lot of basil and mint. will definitely add tarragon next time!

This was good, very easy and delicious. Very springy. Mint, basil, parsley and because the farmers' market had it, green garlic instead of regular garlic. And probably 3x what the recipe called for since I really like the herbs. And more peas too since they're so good right now. Used orreciette as another commenter suggested to better catch the peas. Next time maybe I'll remember to put in the chives. But really, didn't need to be better.

Even better with fresh peas - which need about 3-4 minutes at a boil.

Instead of chives I used some onion and added more Parmesan than stated - A+ dish!

This was delicious! We used mostly parsley with a few sprigs of mint and one of rosemary, all fresh. Granulated garlic worked just fine, added almost as a garnish like the Parmesan. Delicious as is, we decided after taking a few bites to add canned tuna and fresh cracked pepper. A tasty and protein packed meal.

I did parsley with chives for my herbs and used Follow Your Heart parmesan to make this vegan and it was fantastic!

I made this exactly as the recipe specified…used Italian parsley, chives and mint…just perfect!! Even the three 14 year olds ate it and went back for seconds!!

Put peas in about a minute before the pasta is finished…just enough to thaw them but not long enough to change their color….

I added chicken meatballs with dill and it was pretty amazing.

I followed the the recipe as written and felt that it was a bit lackluster. I made it again, replacing the parmesan cheese with feta. It was delicious. Adding cherry tomatoes would also add a nice touch if you wanted to serve it as a cold pasta salad.

I don't know what I did wrong, but this turned out poorly for me. We found that the lemon juice just made the dish too acidic and even bitter. My wife tried to rescue it with some red pepper flakes

Was pretty good- we used bucatini so unfortunately the peas got a little lost at the bottom of the dish. Definitely would have preferred a short noodle. I added sautéed shrimp which I cooked with some olive oil in the pasta pot before the water went in. I wish it was a little more flavorful but it was the perfect amount of flavor for my kids.

I was looking forward to this dish for days, but I finally made it I was disappointed. It was bland: the lemon and herbs alone are not enough to give it sufficient flavor. I would use less water and more (of a very flavorful) olive oil, more parmesan, more garlic. As has been pointed out elsewhere, it really requires a shaped pasta like orechiette or gemelli to hold the peas; mine just sank to the bottom of the bowl. It sounds lovely but was disappointing.

Doubled the parm and garlic, and more herbs. Add more garlic and olive oil.

By the way, folks, this is a complete protein because it is legumes (peas) and grains (pasta), just like rice and beans is! Lovely simple recipe.

Note to self: Toss the pasta with the herbs FIRST, then add the cheese. Otherwise you end up with big gooey blobs of herby cheeseballs that you can't evenly mix with the pasta. Also note to self: hold off on the martini until after all dat finished. It was still bright and light, but presentation, meh

Easy and fresh dish to make. Next time I might throw in some extra veggies like artichoke or leeks to give it a little more depth but generally a light and tasty pasta.

Good with arugula too.Don't delay on mixing the raw garlic with the lemon juice. Takes the bite off the garlic (like "cooked" ceviche).

Made this last weekend with asparagus and shrimp with basil and parsley - EXCELLENT.

Delicious!! Used basil, chives, mint, parsley, tarragon, close to 1 cup; 3TB lemon juice; added asparagus tips and shaved carrots 2 minutes before and zucchini ribbons and thawed peas 1 minute before pasta was done; added 2 TB toasted pine nuts. Orrichietti. Will definitely make this again!!