PASTA WITH PEAS AND LEMON

1 pound dry spaghetti or fettuccine
3 tablespoons olive oil, divided use
4 cloves garlic, thinly sliced
2 jalapenos, seeded and thinly sliced (optional)
Grated zest of 1 lemon, yellow part only
1/3 cup fresh lemon juice
1 1/2 cups frozen peas, thawed (or less, if it's all you have)
1 teaspoon kosher salt
1/8 teaspoon black pepper
1/3 cup (2 ounces) grated Parmesan (optional)

Cook the pasta according to the package directions.

While the pasta is cooking, heat 2 tablespoons of the oil in a large skillet over medium-low heat. Add the garlic, jalapenos (if using) and lemon zest, and cook until the garlic is golden but not browned, 4 to 5 minutes.

Drain the pasta and add it to the skillet with the lemon juice, peas, salt, pepper and remaining oil. Heat until warmed through, 3 to 4 minutes.

Transfer the pasta to individual plates and sprinkle with the Parmesan, if desired.

Makes 4 servings
Source: Real Simple Meals Made Easy: Quick and Delicious Recipes for Every Night of the Week by Renee Schettler and Kristin van Ogtrop