Pasta with Pea Greens
- 1/4 lb. Red Dog Pea Greens
- Zest of 1 large lemon
- 1/4 cup lemon juice
- 1/3 cup good-quality extra virgin olive oil
- 1 cup grated Parmesan cheese, plus extra for garnish
- Fresh ground black pepper, to taste
- 1/2 lb. spaghetti
- 1/2 cup pasta water (reserved from when you cook the spaghetti)
- Kosher salt, to taste
Roughly chop pea greens. Set aside. In a large bowl, whisk together lemon zest, lemon juice, olive oil, grated Parmesan cheese, and a generous amount of fresh ground pepper. Cook spaghetti in very salty water until al dente. Reserve 1/2 cup of the pasta water. Drain spaghetti and immediately add it to the mixing bowl with the lemon-olive oil mixture. Add reserved pasta water and toss to combine. The heat from the pasta will warm the sauce and melt the Parmesan cheese.
Add pea greens to pasta and toss until Parmesan has melted into a smooth sauce and pea greens have softened slightly. Top pasta with additional Parmesan cheese for garnish and serve immediately.
Add pea greens to pasta and toss until Parmesan has melted into a smooth sauce and pea greens have softened slightly. Top pasta with additional Parmesan cheese for garnish and serve immediately.