Name: Summer Pea Pasta with a Clear Method
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 people
Ingredients: 8 ounces uncooked pasta [I used Trottole because it’s cool looking. I’m shallow like that]; 3 tablespoons butter; 5 garlic cloves thinly sliced; 2 cups frozen green peas thawed; ½ teaspoon sugar; 3 tablespoons fresh lemon juice; ½ teaspoon kosher salt; 6 tablespoons torn fresh mint leaves; 1 teaspoon grated lemon rind; ½ cup pasta cooking liquid; 2 chicken breasts; ½ teaspoon freshly ground black pepper; ¼ teaspoon sea salt; Juice of 1 medium lemon

For Summer Pea Pasta with a Clear Method, the counter starts with uncooked pasta [I used Trottole because it’s cool looking. I’m shallow like that], butter, and garlic cloves thinly sliced. Portion it for 2 people.

Count on 15 minutes of prep, 30 minutes of cooking, about 45 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

8 ounces uncooked pasta [I used Trottole because it’s cool looking. I’m shallow like that]
3 tablespoons butter
5 garlic cloves thinly sliced
2 cups frozen green peas thawed
½ teaspoon sugar
3 tablespoons fresh lemon juice
½ teaspoon kosher salt
6 tablespoons torn fresh mint leaves
1 teaspoon grated lemon rind
½ cup pasta cooking liquid
2 chicken breasts
½ teaspoon freshly ground black pepper
¼ teaspoon sea salt
Juice of 1 medium lemon

How the cooking goes

To Prepare the Pea Pasta

Cook pasta according to package directions until al dente. Drain pasta over colander reserving ½ cup cooking liquid. Run cold water over pasta to stop cooking.
Melt butter in a wide pan over a lively flame. Add garlic to pan; sauté 1 minute. Add peas and sugar; cook 2 minutes stirring often. Sir in cooked pasta, reserved ½ cup cooking liquid, and lemon juice. Cook for 2 minutes. Take it off the heat.
Scatter with salt, mint, and lemon zest. Toss to combine and serve immediately.

To Prepare the Chicken

Heat the oven to 400°.
While bringing water to a boil for the noodles, trim, rinse and pat chicken dry with paper towels. Sprinkle both sides with pepper and salt. Heat pan over a lively flame and add 1 tablespoon olive oil to pan.
Brown chicken on both sides then then pour lemon juice over breasts. Bake in preheated oven 5-10 minutes until a minimum internal temperature has reached 165°. Time will vary by thickness of breast. Let rest while you prepare and serve with summer pea pasta.