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Spaghetti with Pea Pods and Lemon
Michael Symon's Chicken Thighs with Ramps, Peas and Mushrooms + Spaghetti with Pea Pods and Lemons
Zach Pagano / TODAY
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This pasta dish is filling without being heavy or bulky. It's perfect for a light and fresh spring or summertime dinner.

Swap option: You can substitute frozen peas and use any pasta shape you prefer.


    • 1 pound dried spaghetti
    • Kosher salt
    • Extra virgin olive oil
    • 3 cups thinly sliced snow peas (about 1/2 pound)
    • 1 cup fresh shelled peas
    • 1 teaspoon crushed red pepper flakes
    • Freshly ground black pepper
    • 2 lemons, zested (about 2 teaspoons)
    • 1 cup roughly chopped mint leaves


1. In a very large pot, bring 5 quarts of salted water of to a boil. Drop your pasta and cook it 1 minute less than package directions. As the pasta is cooking, scoop out 1 cup of the pasta water and reserve.

2. Place a large sauté pan over medium high heat and add 2 tablespoons of olive oil. Add the snow peas with a pinch of salt and cook until they start to wilt, 1 minute. Next add the peas and chili flakes and cook until slightly golden brown and softened, 3 minutes.

3. Add the reserved pasta water and cooked pasta to the pan. Season everything with salt and freshly ground black pepper then remove from the heat and stir in the lemon zest and mint. Finish with a good drizzle of olive oil over the top.

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