Anicka Yi’s Lemon Pasta with Parmesan, Peas, and Fresh Herbs
Often, especially with family, food is our main source of nonverbal communication. It is the shared history, nostalgia, and source of comfort that ties us together for a lifetime and beyond. “Because my mother was often working, my sisters and I had to learn at an early age how to be proficient at cooking if we wanted to eat well. We ate a lot of pasta growing up and that has been the enduring food that I’ve cooked consistently throughout my adult life.”
Pasta, intrinsically a comfort food, is the very thing I can picture three sisters—left to their own devices—cooking up to feed themselves.
Anicka mentioned that her favorite food is lemons (something we have in common), and the dish she shared certainly celebrates citrus to its fullest. It is super tangy from the lemon juice, floral from the zest, and fresh from the addition of peas and herbs. It is filling yet light, and a platform for endless variations.
1 lb of spaghetti
Zest of 4–6 lemons (however many you use for 3/4 cups of juice)
Juice from 4–6 lemons (3/4 of a cup)
4–6 garlic cloves, finely minced
3/4 cup extra virgin olive oil
A pinch of red chili flakes to taste
1/2 lb finely grated parmesan cheese
1 cup frozen english peas