Lemon Parmesan Pasta Sauce | Dish It Girl Dina

Dish It Girl Dina

Name: Lemon Parmesan Pasta Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: David's Kosher Salt; SIGNATURE SELECTS Mostaccioli; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Oppy Organic Meyer Lemons; SIGNATURE SELECTS Peas, Sweet; Napoleon Co. Grille Garlic Cloves; BrightFresh Micro Arugula; pasta water; Holland House White Cooking Wine; mushrooms; O Organics Cheese, Organic, Shredded, Parmesan; Challenge Butter, Unsalted, European Style; Signature Farms Lemon Juice; Colo-Pac Produce, Inc. Shallots Onions; North Shore Living Dill

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Lemon Parmesan Pasta Sauce

Serves 415 mins prep25 mins cook

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!

0 servings

What you need

tbsp kosher salt

pasta

pepper

lemon

cup peas

clove garlic clove

cup arugula

cup pasta water

cup white wine

cup mushrooms

O Organics Cheese, Organic, Shredded, Parmesan

cup parmesan cheese

Challenge Butter, Unsalted, European Style

tbsp unsalted butter

cup lemon juice

tbsp shallot

bunch dill

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Instructions

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.

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