Valerie Bertinelli’s Herby Lemon Spaghetti With Snap Peas Is the Creamy Pasta Dish That Screams ‘Spring’
Looking for a rich and satisfying dinner recipe where fresh ingredients meet “get it on the table now”?
Food Network star Valerie Bertinelli has got you covered, with her Herby Lemon Spaghetti with Snap Peas. The fresh herbs and lemon brighten this quick and filling dish that your whole family will enjoy.
Bertinelli’s new season of ‘Valerie’s Home Cooking’
Bertinelli tweeted about it: “The new season of #ValeriesHomeCooking starts this Sunday! #MothersDay So of course I have Wolfie and his lovely lady joining me”
The former One Day at a Time star also posted on Instagram about the season premiere. “I’m hosting my son @Wolfvanhalen and his lovely girlfriend @andraia.allsop over to the house and making it an outdoor affair with plenty of food!
“I’m cookin’ my Pickle-Brined Fried Chicken Sandwiches with Pickle Slaw, an Onion Ring Wedge Salad with Homemade Ranch Dressing (NOT #overdonionrings) and, for dessert, Movie Theater Bark,” she posted. “It’s gonna be so much fun, and I hope you tune in! This Sunday, May 9th, at 11:30 am on @foodnetwork!”
Bertinelli’s got this pasta recipe – and others – on the Food Network Kitchen app
Bertinelli’s herby recipe is featured as part of her recipe instruction on the Food Network Kitchen app. The app invites fans to learn to cook, or just cook along with, their favorite stars and chefs. Available as a subscription service, it equips users with step-by-step tutorials, live classes with Food Network chefs, menu planning, and more.
On her Instagram post for the recipe, Bertinelli wrote, “This Wednesday in my Spring Vegetable course, I’m cooking my delicious ‘Herby Lemon Spaghetti with Snap Peas!,'” she said.
“This zesty dish bursts with lemon flavor, lots of herbs, and fresh sugar snap peas to make this creamy pasta sing some springtime yumminess to your tastebuds! Be sure to download the #FoodNetworkKitchen app to join the fun!”
How to make Bertinelli’s fresh and light pasta dish
The chef’s recipe (full recipe can be found here) calls for salt, butter, olive oil, shallots, garlic, red pepper flakes, heavy cream, spaghetti, sugar snap peas, lemon juice and zest, Parmesan cheese, fresh parsley, tarragon, and chives.
Boil a pot of water for the spaghetti.
The shallot, garlic, and red pepper flakes are stirred in a pan with the melted butter for a couple of minutes. The cream is then added and the pan removed from the heat.
Prepare the spaghetti according to the package instructions. Reserve a half-cup of the pasta water just before the pasta is done. Put the sugar snap peas in the boiling water with the pasta in the last minute of cooking. Strain the pasta and peas and stir them into the cream, shallot, and garlic sauce. Stir in the lemon juice, zest, cheese, the cooking water, and place over high heat. Add the herbs, stir, and enjoy.