Ingredients:

  • tablespoons Olive Oil
  • medium Shallot, finely chopped
  • cloves Garlic, minced
  • ounces Dried Short Pasta (Penne, Rotini, or Orecchiette)
  • cups Vegetable or Chicken Broth (low sodium preferred)
  • /2 teaspoon Freshly Ground Black Pepper
  • teaspoon Salt (Kosher or Sea Salt)
  • 1/2 cups Frozen Peas
  • teaspoon Lemon Zest
  • /4 cup Heavy Cream (Optional)
  • /2 cup Freshly Grated Parmesan Cheese, plus more for serving
  • tablespoons Fresh Basil or Parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large, deep saucepan or Dutch oven over medium heat. Add the chopped shallot and cook until softened, about 3–4 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the dried pasta to the pot. Stir constantly for 1–2 minutes to lightly toast the edges.
  4. Pour in the broth, add the black pepper, and the initial measure of salt. Stir well and bring the mixture up to a gentle boil over medium-high heat.
  5. Reduce the heat immediately to maintain a steady simmer. Cook uncovered, stirring frequently (every 1–2 minutes) to prevent sticking, until the pasta is nearly al dente and most liquid has thickened, about 12–15 minutes.
  6. Stir in the frozen peas and the optional heavy cream (if using). Cook for another 2 minutes until the peas are bright green and heated through.
  7. Remove the pot from the heat. Stir in the fresh lemon zest and the grated Parmesan cheese until melted and incorporated.
  8. Taste and adjust seasoning if necessary. Garnish generously with fresh herbs and extra Parmesan. Serve immediately.