Michael's Linguine w/ Lemon & Peas

File this under recipes from memory & good stories.

My friend Michael, a NYC bachelor cooks for one on a budget.

He came from an Italian family of 9 children and he seems to know how to whip up a pasta dish for himself without having to go to the market during the week.

Whether it be anchovies, garlic, olive oil or black pepper, he can make a delicious dinner from what he has in the cabinet.

For this recipe, as long as you have some frozen peas and a lemon, you are in business (and pasta, of course).

I added the mint to the recipe because I have it in the garden and I love peas with mint. They just belong together.

Michael's Linguine with Lemon & Peas:

1/2 box of linguine (8 oz.)
olive oil
1 cup of frozen peas
1 small onion, chopped
1 small clove garlic, chopped
2 tbsp fresh lemon juice
lemon zest
salt & pepper
1/4 cup reserved pasta cooking water
freshly shaved Parmigiano Reggiano

fresh chopped mint (optional)
2 tbsp butter (optional)



In a heavy skillet, large enough to hold the pasta, heat some olive oil and cook the chopped onion and garlic on low heat for about 2 minutes, just until fragrant.
You don't want to brown the onion, just wilt it.

Cook your linguine in salted boiling water as per directions. Add the frozen peas the last minute of cooking together with the pasta.
Before draining, save 1/4 cup of pasta water and set aside.

Add the peas and pasta to the onion and garlic in the skillet and add lemon zest and more olive oil. Add the reserved pasta water and season with salt & pepper and mix well.
If you want a little more richness, you can add a tablespoon or two of butter, but I don't bother.

Garnish with fresh chopped mint & Parmesan cheese.