Lemon Pea Pasta with Toasted Breadcrumbs

Zest and juice the lemon, mince the garlic, and chop the parsley; keep each prepared ingredient separate for quick cooking.

Bring a large pot of water to a rolling boil and add three-quarters of the salt. Cook the spaghetti by its package timing until just shy of al dente, reserving pasta water before draining. Meanwhile, cook the peas separately according to their package directions, including required temperature and standing time. Drain and keep ready to add with the pasta in step 5.

While the pasta cooks, heat 2 tablespoons olive oil in a skillet over medium heat. Add the panko and 1/4 teaspoon salt, then stir often until golden and crisp, 3 to 4 minutes; transfer to a bowl.

In the same skillet, heat the remaining 2 tablespoons olive oil over medium-low heat. Add the garlic, red pepper flakes, and lemon zest, then cook until fragrant but not browned, about 30 to 60 seconds.

Add the drained spaghetti, peas, lemon juice, black pepper, remaining 1/4 teaspoon salt, and 1/2 cup reserved pasta water. Toss well until the pasta is glossy and lightly sauced, adding more pasta water 1 tablespoon at a time if needed.

Stir in the parsley, divide into bowls, and top each serving with the toasted panko just before eating for a crunchy finish.