1 pound spaghetti or fettuccine
3 tablespoons olive oil, divided
Zest and juice of 2 lemons
3 garlic cloves, thinly sliced
2 jalapeno peppers, seeded and thinly sliced
1 1/2 cups frozen peas, thawed
1 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/3 cup freshly grated Parmesan (optional)
Bring a pot of lightly salted water to a boil. Add the pasta and cook according to the package
directions. Drain and set aside.
Heat 2 tablespoons of the oil in a large sauté pan over medium-low heat. Add the lemon zest,
garlic, and jalapenos and cook until lightly browned, 4 to 5 minutes.
Add the pasta, lemon juice, peas, salt, pepper and remaining 1 tablespoon oil and cook until
heated through, 3 to 4 minutes.
Add the Parmesan, if desired. Toss well, and serve.