Adapted from The New York Times
½ cup finely chopped fresh herbs, such as parsley, basil, tarragon, mint, and chives (use herbs from your fridge and garden, get creative)
Zest of 1 lemon
2 garlic cloves, finely minced
2 tablespoons fresh lemon juice
3 tablespoons olive oil
¾ pound pasta, any type
1 tablespoon butter
1 cup frozen peas
¼ cup freshly grated Parmesan or Pecorino
salt
Bring a large pot of water to a boil.
Meanwhile, in a large serving bowl, combine the herbs, lemon zest, garlic, lemon juice, and olive oil; set aside.
When the water comes to a boil, salt generously and add the pasta; cook until the pasta is al dente.
When the pasta is done, remove half a cup of the starchy pasta water and set aside. Drain the pasta and set aside. Using the pan you used to cook the pasta; toss in the butter and peas and cook over medium-high heat for a few minutes until the peas are cooked through. Once cooked, add the pasta and stir together. Transfer the peas and pasta to the bowl with the herbs and combine everything together including the cheese and a little of the reserved pasta water.
Top with more grated parmesan cheese and serve.