Ingredients

• 1 box Gemelli Pasta

• 1 shallot; minced

• 1 clove garlic; minced

• 1 tbsp olive oil 

• 2 lemons; juiced 

• ½ tbsp lemon zest 

• 3 tbsp butter

• 1 cup snap peas; halved 

• ¼ cup mint; julienned 

• Salt and pepper

Instructions

1. Bring 5 quarts of water to a boil in a pot. Heavily salt and add the pasta. Cook the pasta for 8 minutes and drain, reserving ½ cup of the pasta water.

2. In a pan, add the olive oil and heat on medium heat. Add the snap peas and cook for 5 minutes until slightly softened and blistered. Remove the peas from the pan and set aside. 

3. In the same pan, add the shallot and garlic and cook on medium low heat for 5 minutes.  

4. Stir in the lemon juice and lemon zest. Bring to a simmer and add the butter and salt and pepper to taste. 

5. Add the pasta, snap peas, and pasta water and stir to fully coat the pasta.

6. Cook the pasta in the sauce on low heat for about 5 minutes until the sauce slightly thickens. 

7. Top with mint and serve.