Ensalada de pasta cremosa con limón y parmesano

Ingredientes

• Salt, to taste
• Freshly cracked black pepper, to taste
• 1/4 cup fresh basil or parsley, chopped (optional)

Preparación

1. 1

   Bring a large pot of generously salted water to a rolling boil. Add the bowtie pasta and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. Do not rinse the pasta.

2. 2

   While the pasta cooks, make the dressing. In a large mixing bowl, combine the fresh lemon juice, lemon zest, and a big pinch of salt and pepper.

3. 3

   Slowly drizzle in the extra virgin olive oil while whisking constantly to create a temporary emulsion.

4. 4

   Add the freshly grated Parmesan cheese to the bowl and whisk vigorously until the dressing is thick, creamy, and well combined.

5. 5

   Immediately add the hot, drained pasta to the bowl with the dressing. Toss vigorously with tongs or a wooden spoon until the pasta is evenly coated. If the sauce seems too thick, add a splash of the reserved pasta water, one tablespoon at a time, until it reaches a silky consistency.

6. 6

   Let the pasta cool for about 5 minutes, tossing occasionally to prevent sticking.

7. 7

   Gently fold in the thawed peas, toasted sliced almonds, and fresh herbs (if using). Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon juice.

8. 8

   For best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, stir well. If the pasta seems dry, add a tiny drizzle of olive oil or another squeeze of lemon juice.

9. 9

   Garnish with extra Parmesan shavings and a sprinkle of lemon zest before serving.