Pasta with Peas, Fresh Sage, and Bread Crumbs

A simple yet flavorful quick dinner. I have made this so often now that I use eyeball measurements -- "oh I feel like more peas than that tonight" kind of thing. It's a forgiving dish in that regard.

Pasta with Peas, Fresh Sage, and Bread Crumbs
Local Flavor magazine

1/2 lb small pasta, like radiatore or farfalle
4 T unsalted butter, olive oil, or a mix of both
1/4 c shallot or scallion, diced
1 lb peas
3 T sage, chopped
1 tsp lemon zest, grated
1/2 c bread crumb
1/3 c parsley, chopped

Bring a pot of water to a boil. Add salt and pasta. Cook according to directions.

While pasta is cooking, heat 2 T of butter in a large skillet. Add shallots and cook gently for a few minutes, until softened. Add peas, sage and 1 c of pasta water. Stew until peas are bright green and tender, 1-2 minutes. Add lemon zest.

Crisp bread crumbs in the remaining butter or oil in a small skillet. When pasta is done, drain it and add directly to the peas and toss. Taste for salt. Season with pepper. Toss with parsley and bread crumbs.

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