Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For 2 or 3 people:
- 1 lb short pasta, such as mezzi rigatoni, rotini or farfalle bag frozen baby peas
- zest of 1 lemon
- Juice of 1/2 lemon
- parmesan or pecorino romano cheese (or any hard aged Italian cheese)
- butter
- olive oil
- salt
- pepper
- To make this for 1, simply use 1/2 a box of pasta, 1/2 the bag of peas, omit the lemon juice (or add just a squirt) and go easy on everything else.
Directions
Bring a large pot of water to a boil, and add a small handful of salt - it's very hard to over-salt pasta water. Add the pasta. When it is about 6 minutes away from done, add the peas.
Meanwhile, roll the lemon between your hand and the counter to get the juice flowing, and zest it with a grater.
When the pasta is done, drain it and the peas and return them to the pot. Add about a 2 tablespoons of butter and a bit of olive oil, and the lemon zest. Stir vigorously to help the butter melt and coat the cheese. Add a good pinch of salt (you can add more to taste later) about 10 grinds of pepper, and grate in as much cheese as you like - at least a handful. Stir vigorously, so that the cheese distributes instead of clumping. Taste and adjust seasoning.