Bowties with Lemon Primavera

Vegetables in season Adding vibrant splashes of color to your meal is a great way to make it more interesting.
INGREDIENTS kosher salt, kosher salt, kosher salt, kosher salt,

1 pound of bow-tie pasta
2 c. extra-virgin olive oil for peas
2 garlic cloves, minced
1/2 cup onions, chopped
1 seeded and cut into strips little red bell pepper
1 zucchini, cut thinly into thin rounds
black pepper, freshly ground
a half-cup of thick cream
three lemons
1 cup halved cherry tomatoes
1/2 cup Pecorino Romano cheese + a little extra for serving
1/2 cup parsley, chopped

DIRECTIONS
Bring an 8-quart stock pot of water to a boil, seasoning liberally with salt. Cook pasta until al dente according to package directions. Prepare a basin of cold water with ice cubes in the meantime. After draining the pasta, boil the peas for 2 minutes in the pasta water. Drain peas and rinse them in cold water before placing them in an ice bath.

Add a sprinkle of olive oil to a large sauté pan over medium-low heat and saute garlic and onions until softened, about 2 minutes. Season with salt and pepper after adding the bell pepper and zucchini.
3–4 minutes in the oven Bring to a boil, then lower to low heat and add cream, 1 teaspoon lemon zest, 1/2 cup lemon juice, and 1 thinly sliced lemon. Toss in the pasta, peas that have been rinsed, tomatoes, cheese, and parsley.
Serve on a large serving dish with more cheese and pepper.