When I say this quick lemon parsley pasta comes together fast, I mean FAST. While waiting for the pasta water to boil, I prepped all the ingredients, then did some laundry, checked my email, and washed some dishes. And since I used chickpea linguine from Banza, this meal had enough protein for me to feel satisfied and stay full until dinnertime.
Just because this quick lemon parsley pasta is easy, doesn’t mean it lacks in the flavor department! We all know the magic of garlic sautéed in olive oil, but this dish takes it a step further with a simple, bright green parsley pesto, tons of fresh lemon juice, and a handful of chopped walnuts for texture.
Quick Lemon Parsley Pasta
Yields 2 generous portions
8oz dry linguine pasta – I used chickpea pasta
1 cup frozen peas
1 T. salt
Drizzle of olive oil
1 lemon – juiced
1/2 cup packed fresh parsley
2 cloves garlic
1 T. olive oil
1/2 t. salt
In the Pan:
2 T. olive oil
3 cloves garlic- slivered
1/4 cup raw walnuts- roughly chopped
1 lemon- juiced
1/4 t. chili flakes
1/4 t. freshly ground pepper
1 zucchini- peeled into ribbons
1/2 cup pasta water
1. Bring a large pot of water to a boil.
2. While waiting for the water to boil, make the sauce by blending all the ingredients for the sauce in your blender until smooth.
3. Peel the zucchini into ribbons using a vegetable peeler. Thinly slice the garlic, juice the lemon, and roughly chop the walnuts.
4. When the pasta water boils, add in the salt, followed by the frozen peas. Wait for the water to come to a boil again before adding the linguine and a drizzle of olive oil to keep it from sticking together. Cook according to the instructions on the pasta box.
5. In a large skillet, saute the garlic and walnuts in the olive oil. I like using medium high heat to get them nice and golden brown. Once the garlic starts to color, add in the zucchini, lemon juice, chili flakes, and pepper. Stir frequently to prevent burning.
6. Once the pasta is al dente, scoop out some pasta water. I like using a measuring cup to avoid burning my hand.
7. Drain the pasta and peas and run them briefly under cold water. Transfer them to the skillet, reduce the heat to medium, spoon on the parsley pesto, and stir. Pour in a few splashes of pasta water at a time to create a creamy sauce. You may or may not need all of it.
Season with salt to taste. Enjoy!