Spring Pea Pasta with Crispy Breadcrumbs

Servings: 4

Total time: 28 Minutes

INGREDIENTS

2 teaspoons Diamond Crystal Coarse California Sea Salt (divided plus more for water)

1 pound Bucatini pasta 

12 ounces English peas (shelled)

1 tablespoon olive oil (divided)

½ cup panko bread crumbs

½ teaspoon freshly ground black pepper

4 cloves garlic (divided)

2 shallots (thinly sliced)

2 lemons (zested and juiced)

¼ cup creme fraiche

2 tablespoons unsalted butter

2 cups baby arugula 

DIRECTIONS

Bring a large pot of generously salted water to boil over high heat. Add pasta and cook until al dente, about 8 minutes. Add peas and cook until bright green, about 2 minutes. Reserve ½ cup of pasta water before draining pasta and peas. 

Heat 2 teaspoons of olive oil in large straight-sided skillet over medium-high heat. Add 1 clove of garlic and cook until fragrant, stirring frequently, for 1-2 minutes. Add bread crumbs and 1 teaspoon of salt. Cook until golden-brown, stirring occasionally, about 1-2 minutes. Discard garlic and transfer bread crumbs to small bowl.

Heat remaining olive oil in same pan over medium-high heat. Mince remaining garlic. Add garlic, shallots, remaining salt and pepper. Cook until fragrant, about 1-2 minutes. Add lemon zest and juice, creme fraiche, butter and reserved pasta water and whisk until combined, about 2 minutes. Stir in arugula, pasta and peas. Garnish with breadcrumbs and serve.