Lemon Pea Pasta with Toasted Breadcrumbs

Ingredients

• 12 Ounce spaghetti - 12 (ounces)
• 2 Cup frozen peas - 2 (cups)
• 0.75 Cup panko breadcrumbs - 3/4 (cup)
• 0.25 Cup extra-virgin olive oil - 1/4 (cup), Divided between toasting breadcrumbs and cooking the garlic-lemon mixture.
• 3 Count garlic - 3 (cloves), minced
• 1 Count lemon - 1 (large), Zest and juice are used separately.
• 2 Teaspoon kosher salt - 2 (teaspoons), Divided across pasta water, toasted panko, and final sauce.
• 0.5 Teaspoon ground black pepper - 1/2 (teaspoon)
• 0.25 Teaspoon crushed red pepper flakes - 1/4 (teaspoon)
• 0.25 Cup fresh parsley - 1/4 (cup), chopped

Instructions

1. Prepare aromatics and herbs

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

2. Boil pasta and peas

   2. Bring a large pot of water to a *rolling boil*. Add 1 1/2 teaspoons salt and cook the spaghetti until *just shy of al dente*; add the frozen peas during the *last 2 minutes* of cooking, then *reserve 1 cup pasta water* and drain.

3. Toast breadcrumbs

   3. 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.

4. Cook garlic and lemon zest

   4. 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*.

5. Toss pasta with sauce

   5. 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.

6. Finish and serve

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