12 ounces spaghetti, linguine or bucatini
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
Zest and juice of 1 lemon, plus more lemon zest for serving
3 sprigs basil, plus more for serving
1 teaspoon kosher salt
¾ teaspoon freshly ground black pepper, plus more for serving
1 cup fresh or frozen peas (thawed if frozen)
1-2 Tbs butter
1 cup grated Parmesan cheese
1. Combine the pasta, 4½ cups water, shallot, garlic, lemon zest, basil, salt and pepper in a large skillet with 2-inch sides.
2. Bring the water to a boil, then turn down by 1/3 and cook, stirring occasionally, until the water is nearly gone and the pasta is fully cooked, 8 to 10 minutes. (Pay attention here!) As water is almost evaporated, add peas and butter.
3. Stir until butter is combined and melted, then add the lemon juice and Parmesan, and toss to combine. Season with salt and pepper to taste. Garnish with basil leaves and lemon zest.
This pasta is flexible, too! I had no basil, so I used parsley here. Still delicious! Also great topped with grilled chicken breast, salmon, or grilled shrimp.