Another Lemon Basil Pasta Dish

June 1, 2010

Pasta dishes thrown together from whatever I can find in the fridge are a dinner staple around here.  They’re so easy and, because they’re generally made from what’s on hand, they don’t require much planning.  The only thing I made a point to purchase for this was the snow peas.  Actually, I’d planned on asparagus but when I got to the store the snow peas caught my eye first.  Without a trip to the store, a handful of peas from the freezer would’ve worked well.

I’m still hooked on cooking pasta by absorption instead of boiling and this was no exception.  Cooking the farfalle slowly, along with the lemon, garlic and peppers, created an intensely-flavored creamy dish.

  • Pasta, 1 lb of bowties or rotini or your favorite shape
  • Garlic, 5 to 6 cloves
  • Red Bell Pepper
  • Lemons, 2 or 3
  • Fresh Basil
  • Snow Peas
  • White Wine, about a cup
  • Chicken Stock, 4 to 6 cups
  • Cream, 1 cup (optional)
  • Olive Oil
  • Black or Red Pepper

Zest the lemons and then juice the remains.

Mince the garlic and chop the pepper.  While you’re chopping, put the chicken stock on the heat and bring it to a simmer.

Heat just enough olive oil to cover the bottom of the pan.  Add the garlic and peppers and stir over medium to medium-low heat for a minute or two.  Add the lemon zest.

Add the pasta and pepper.  Stir until the pasta is well-coated with the olive oil.

Add the white wine and cook, stirring occasionally, until the wine is almost all absorbed.  Add a cup or so of chicken stock and continue cooking, stirring occasionally.  As the stock is absorbed, add more.  Continue until the pasta is almost done.

Tear in a big handful of basil leaves.

Add the snow peas.

Stir it all together, adding the cream if you want it even creamier.  Cook just until the snow peas are barely tender.

Serve it up with fresh Parmesan or Asiago.

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{ 11 comments… read them below or add one }

1 TraceyJoy June 1, 2010 at 12:55 pm

looks wonderful. I’ll have to try this one myself

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2 Mary at Deep South Dish June 1, 2010 at 1:40 pm

That looks so good and fresh Karen!

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3 Jo Ann June 1, 2010 at 2:47 pm

All my favorite flavors in one dish!!! I can’t wait to try this!! Your pictures are the best!!

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4 Memoria June 2, 2010 at 5:35 am

I love how you prepare your pasta without boiling it. This dish looks refreshing!

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5 Basil Basics June 2, 2010 at 9:15 pm

These pictures look so good you can almost smell it. Looking forward to giving this a try.

– Dan
Basil Basics

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6 Hazel June 6, 2010 at 6:20 pm

Perfect pictures, I can’t say no to this recipe! I will give this a try ASAP – can’t wait :)

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7 kathy June 15, 2010 at 2:37 pm

Thanks for the recipe! When do you add the lemon juice – the same time as the lemon zest?

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8 Karen Bove June 15, 2010 at 3:59 pm

Did I leave that step out? I’m bad about that! I add it along with the white wine although it’d be fine with the zest too.

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9 Charlie April 4, 2011 at 7:25 pm

I left the juice out and just did the 2 lemon zests.
The family loved it!!

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10 Karen Bove April 4, 2011 at 8:45 pm

Glad they enjoyed it! Feel free to improvise and mix it up all you want, that’s the beauty of these easy pasta dishes.

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11 Barbara Noe February 27, 2014 at 6:57 pm

Wonderful recipe. I cut it in half and have enough left over for another meal. Will be making this again. Thanks!!

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