Lemony Pasta with Peas

Lemony Pasta with Peas

Servings 2

Ingredients
  

  • 1 cup dried pasta -cooked according to directions
  • 2 Tbsp. Original Ghee
  • 1 cup fresh or frozen peas
  • 1 shallot -sliced
  • 2 Garlic cloves -minced
  • 2 Teas. lemon zest -1 lemon
  • 2 Tbsp. lemon juice -1 lemon
  • Good salt and pepper to taste

Instructions
 

  • Bring water to boil and cook pasta accordingly to the package directions. Drain, stir in a teeny bit of olive oil and set aside.
  • In a saucepan, melt the ghee. Add shallots and cook till they become a little transparent.
  • Add the peas and garlic and cook till garlic is lightly browned and peas are cooked to your liking.
  • In the same pan you cooked the pasta, add ghee and lemon juice, zest, salt and pepper and heat till incorporated. Add grated parmesan cheese and blend.
  • Add pasta to the pot, stir until completely blended. Add more lemon juice, zest, salt and pepper to taste.
  • Add the rest of the cooked ingredients – blend well and spoon into bowls.
  • Top with more cheese and lemon zest and serve.

Notes

Serves  2 generously with a side salad.
Toss in roasted red and orange peppers for added flavor and color.
Tried this recipe?Let us know how it was!
Chicken Veggie Pesto Cream

Chicken, Veggies and Basil Pesto Cream

Serves 6 - 8 along with a fresh salad.

Ingredients
  

  • 1.5 lb organic chicken tenderloins
  • 2 Tbsp. Simply Ghee Original - Heirloom Salt+ Pepper Ghee or Black Garlic Ghee
  • 1 Teas. EVOO
  • 1 medium zucchini - sliced into rounds
  • 1 red or yellow bell pepper - julienned
  • 1 cup cherry tomatoes - halved
  • 1/3 cup basil pesto
  • 1/3 cup cream
  • 1/2 lemon - juiced
  • 1/2 lemon zest
  • handful of pine nuts or sunflower seeds - optional

Instructions
 

  • Season chicken cutlets with coarse salt and pepper on both sides.
  • In large pan, heat 1 tablespoon each of ghee and olive oil.
  • Add the chicken and cook over medium high heat on each side. Remove when the chicken is cooked through.
  • Add remainder of ghee and add zucchini, bell pepper and tomatoes. Season with coarse salt and pepper and sauté until the veggies are soft.
  • Mix the basil pesto and cream in a small bowl.
  • Add the chicken back to the pan and pour the pesto and cream mixture in. Reduce the heat to low-medium and cook for 1-2 minutes.
  • Remove the pan from the heat and add the lemon juice, zest and nuts/seeds.

Notes

Serve on its own or with your favorite pasta or quinoa.
Tried this recipe?Let us know how it was!