Added on 10/14/08
1 pound spaghetti or fettuccine 3 tablespoons olive oil Zest and juice of 2 lemons 3 garlic cloves, thinly sliced 2 jalapeño peppers, seeded and thinly sliced 1 1/2 cups frozen peas, thawed 1 teaspoon kosher salt 1/8 teaspoon freshly ground pepper...
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1 pound spaghetti or fettuccine 3 tablespoons olive oil Zest and juice of 2 lemons 3 garlic cloves, thinly sliced 2 jalapeño peppers, seeded and thinly sliced 1 1/2 cups frozen peas, thawed 1 teaspoon kosher salt 1/8 teaspoon freshly ground pepper 1/3 cup freshly grated Parmesan (optional) Bring a pot of lightly salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside. Heat 2 tablespoons of the oil in a large saute pan over medium-low heat. Add the lemon zest, garlic, and jalapeños and cook until lightly browned, 4 to 5 minutes. Add the pasta, lemon juice, peas, salt, pepper, and remaining oil and cook until heated through, 3 to 4 minutes. Add the Parmesan, if desired, toss well, and serve. If You Don't Have... fresh jalapeñospeppers, you can use canned jalapeños, or substitute 1/2 teaspoon of red pepper flakes for every 2 jalapeños. Yield: Makes 4 servings See less 
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