"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lemon Pasta with Spinach and Peas Recipe

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This recipe for Lemon Pasta with Spinach and Peas, by , is from Cheshire MOPS Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Paine
Added: Thursday, March 13, 2008


1 c. frozen baby peas (not thawed)
1/2 c. heavy cream
1/4 tsp. dried hot red pepper flakes
1 garlic clove, smashed
3 c. packed baby spinach (3 oz)
1 tsp. grated lemon zest
1 1/2 tsp. fresh lemon juice
1 lb pasta (any kind)
1/4 c. grated Parmesan cheese

1. Simmer peas with cream, red pepper flakes, garlic and 1/4 tsp. salt in a heavy skillet, covered, until tender, approximately 5 minutes.

2. Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.

3. Cook pasta according to package directions until al dente. Reserve 1/2 c. pasta cooking water, then drain pasta.

4. Add pasta to sauce with cheese and some of the reserved cooking water and stir to coat. Thin with additional cooking water if desired.

Makes 4 servings.




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