Springtime Pasta with English Peas, Pine Nuts, Parsley and Lemon

This was one of my favorite dishes we made for the restaurant while I was at culinary school.  It was simple to make, fresh in flavor, and you can make a lot of it ahead of time before service....so it works well for day-of enjoying as well as for leftovers.  Thank you Jamie Oliver for your recipe inspiration and to remind us to use what is available in season.  Bon Appetite!


Springtime Pasta with English Peas, Pine Nuts, Parsley and Lemon

4 oz pine nuts, divided 2oz crushed or chopped and keep 2 oz whole
English Peas picked out of the pods to make 3/4 C peas, rinsed.
2 lemons, zested and juiced
1 bunch italian parsley, leaves picked off the stems and finely chopped (discard stems)
1/4 C extra virgin olive oil
5 1/2 oz pecorino/romano cheese, grated
kosher salt and freshly ground black pepper to taste
1 lb pasta (I used my gluten free favorite Banza chickpea pasta, which you can order from Amazon, but really any pasta will do)


In a large bowl add the crushed/chopped pine nuts, whole pine nuts, lemon zest and juice, chopped parsley, olive oil, and cheese to the bowl.  Stir together.  Add a pinch of salt and ground pepper to the mix and stir together.

Bring a large pot of water to boil on the stove adding a pinch of salt or two to the water.  With the peas in a heat proof colander or spider, lower the peas into the water and allow to cook for a minute.  Remove immediately from the water and allow to drain.  Add the pasta to the water and cook according to package directions.  Add two small scoops of pasta water to the large bowl with nuts and cheese.  Stir the water in the large bowl to thin out the ingredients.  Drain pasta in a colander and allow to cool slightly.  Add pasta to the large bowl and toss to coat pasta.  If needed, add a bit more olive oil, salt, pepper to taste.  Serve with some freshly grated pecorino cheese on top and a sprig of fresh parsley.

Yummy!!!!