Pasta With Fresh Herbs, Lemon and Peas

• 1/2 cup finely chopped fresh herbs, such as parsley, basil, tarragon, mint and chives
• Zest of 1 organic lemon, finely chopped
• 1 garlic clove, finely minced
• 2 tablespoons fresh lemon juice
• 3 tablespoons extra virgin olive oil
• Salt to taste
• 3/4 pound pasta, any type
• 1 cup frozen peas, thawed
• 1/4 cup freshly grated Parmesan or pecorino

1. Bring a large pot of water to a boil.
2. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
3. When the water comes to a boil, salt generously and add the pasta.
4. Follow the cooking instructions on the package, but check the pasta a minute before the indicated time.
5. A few minutes before the pasta is done, add the peas to the water.
6. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs.
7. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.

fresh herbs, lemon, garlic, lemon juice, extra virgin olive oil, salt, pasta, frozen peas, freshly grated parmesan

Taken from cooking.nytimes.com/recipes/1013718 (may not work)