Pure Mountain One Pot Summer Spaghetti with Pea, Parmesan & Garlic

1. Boil the spaghetti in salted water and 1 tablespoon olive oil as per instructions to al dente (usually about 7 – 9 minutes), drain, and reserve ¼ cup of the cooking liquid.

2. In a separate pan, turn the temperature to a medium-high and allow the butter to melt.  Add garlic and cook for 1 – 2 minutes until slightly brown.  Add peas, lemon juice, ¼ cup basil and sauté for 2 minutes, mashing the peas slightly with the back of your spoon.  Add the double cream, parmesan, and one tablespoon of the cooking liquid.

3. Reduce to a medium-low heat and add the spaghetti.  You can add more cooking liquid at this point if the sauce thickens too much.

4. To serve, plate hot pasta and place an egg yolk in the middle.  Drizzle with olive oil, freshly grated lemon zest, and parmesan, and dress with basil leaves.  Finish with salt, black pepper and serve immediately.

Precooking Tips

• 1. Soak 1 cup of dried whole peas in 4 cups of water with 1 tsp of salt for 8 hours at room temperature.

  2. Drain and rinse

  3. Boil for 40 minutes

• You can cook the spaghetti simultaneously as you start on the sauce to save time.  The pasta will be ready just in time when it is required to be added to the sauce.

• You can omit the egg yolk in the recipe if you’d like.  When the pasta is served piping hot and served immediately, the heat from the pasta will cook the yolk when mixed.  It’ll add a delicious creaminess to the pasta.