Whoa Nelly We've Got A Hot One!

This is a great recipe - it's super fast and the flavors are great, especially if you like spicy. Just be sure to de-seed the pepper - and I would even stick to one. I was sweating and Linds couldn't even finish it. Sure I grabbed Serrano peppers instead of Jalapenos...

Recipe From: Real Simple
Serves 4

Hands-on Time: 15m
Total Time: 25m

Ingredients

* 1 pound spaghetti or fettuccine
* 3 tablespoons olive oil
* zest and juice of 2 lemons
* 3 garlic cloves, thinly sliced
* 2 jalapeno peppers, seeded and thinly sliced
* 1 1/2 cups frozen peas, thawed
* 1 teaspoon kosher salt
* 1/8 teaspoon freshly ground pepper
* 1/3 cup freshly grated Parmesan (optional)

Directions

1. Bring a pot of lightly salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside.

2. Heat 2 tablespoons of the oil in a large sauté pan over medium-low heat. Add the lemon zest, garlic, and jalapeños and cook until lightly browned, 4 to 5 minutes. Add the pasta, lemon juice, peas, salt, pepper, and remaining oil and cook until heated through, 3 to 4 minutes. Add the Parmesan, if desired, toss well, and serve.

Tip

If you don't have fresh jalapeño peppers, you can use canned jalapeños, or substitute 1/2 teaspoon of red pepper flakes for every 2 jalapeños.