Pasta with peas, garlic, lemon zest and black pepper

5 servings

20 minutes

Pasta with peas, garlic, lemon zest, and black pepper is the essence of Italian cuisine, combining simplicity and rich flavors. The dish's origins can be found in traditional Italian rural cooking, where fresh seasonal ingredients play a key role. The tender sweet peas harmonize with the spiciness of garlic and black pepper, while lemon zest adds a refreshing citrus note that highlights the dish's lightness and brightness. Cavatappi pasta perfectly holds the sauce, making each forkful rich in flavor. The dish is versatile: it can be served as a light dinner or as a side to fish or chicken. The aromatic sauce enriched with olive oil and parsley adds tenderness and richness, transforming ordinary pasta into a true culinary masterpiece.

Energy value per serving

• Calories: 764.6
• Proteins: 23.4g
• Fats: 39.1g
• Carbohydrates: 82.6g

Ingredients

• Peas: 450 g
• Salt: to taste
• Ground black pepper: to taste
• Cornstarch: 1 tsp
• Cavatappi pasta: 220 g
• Extra virgin olive oil: 1 glass
• Garlic: 4 clove
• Red pepper flakes: pinch
• Lemon juice: 1 tbsp
• Lemon zest: 1 tsp
• Chopped parsley: 2 tbsp

Cooking steps

1. Boil salted water in a pot and cook the peas for 2 minutes. Drain the water and rinse the peas under cold water to cool.

   Required ingredients:

   • Peas: 450 g
   • Salt:  to taste

2. In a small bowl, mix the peas and corn starch and set aside for a while.

   Required ingredients:

   • Peas: 450 g
   • Cornstarch: 1 teaspoon

3. Place the pasta in a pot and cover it with water so that the liquid covers the pasta by 3 cm. Add salt. Bring to a boil over high heat and cook until al dente, stirring occasionally (follow the package instructions). Drain not all the water, pour ½ cup into a bowl with peas, and stir to dissolve the starch.

   Required ingredients:

   • Cavatappi pasta: 220 g
   • Salt:  to taste
   • Peas: 450 g
   • Cornstarch: 1 teaspoon

4. Wipe the empty skillet dry with a paper towel. Add oil and garlic. Cook for 2 minutes over medium heat, stirring often, until the garlic is golden at the edges.

   Required ingredients:

   • Extra virgin olive oil: 1 glass
   • Garlic: 4 cloves

5. Add red pepper flakes, black pepper, and peas. Bring to a boil, then add pasta, lemon juice, and parsley. Stir and continue cooking for 1 minute until the sauce thickens.

   Required ingredients:

   • Red pepper flakes:  pinch
   • Ground black pepper:  to taste
   • Peas: 450 g
   • Cavatappi pasta: 220 g
   • Lemon juice: 1 tablespoon
   • Chopped parsley: 2 tablespoons

6. Season with salt and pepper to taste, and serve on the table, garnished with lemon zest.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Lemon zest: 1 teaspoon