Lemon Parmesan Pasta Sauce
Serves 4
15 mins prep
25 mins cook
40 mins total
This Lemon Parmesan Pasta sauce is surprisingly light and sunny. It is a quick and easy spring fav! Maybe good for those Fridays during Lent!
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In a large pot, bring water to boil. Once water boils, add the pasta and cook according to package instructions, until al dente. Reserve about ½ cup pasta water before draining. In a large skillet, melt butter, add in mushrooms and saute until they start to soften, about 5 minutes. Then add in chopped garlic and shallots, saute another 3 minutes over medium low heat. Season with salt and pepper. Add in ½ cup white wine to deglaze the pan. Bring to a simmer for 2 minutes, then add in the peas, lemon juice, cover and cook for about 4 minutes. Turn off the heat, add in your Parmesan and reserved pasta water, toss gently. Add in your arugula. Make sure to taste for seasoning.
