Even though the calendar says Spring, it was a cool and dreary day here in Alabama. I decided to try a Springtime Pasta to lighten the grayness of the day.
You can use either green peas, broccoli florets, asparagus tips or any vegetable you like for this one.
16 oz. medium egg noodles
3 T. unsalted butter
3 cups fresh green peas or 1 16 oz. bag of frozen peas
Grated zest of three lemons
Juice of one lemon
2 cups heavy cream
1/4 cup grated Parmesan, plus more for garnishing
freshly ground black pepper
Bring a large pot of salted water to a boil.
Melt butter in a large skillet over medium high heat. Add peas (or whatever vegetables you're using) and stir to coat well. Add lemon zest, lemon juice and cream. When it reaches a boil, reduce heat to a gentle simmer and let it cook for about 7 - 8 minutes. Stir the mixture occasionally so that it doesn't stick. When it becomes slightly thickened stir in the Parmesan and salt and pepper to taste.
While the sauce is cooking, boil the egg noodles until al dente, about 7 minutes. Drain the pasta noodles and add to the cream mixture, tossing to combine. Serve immediately.
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