coarse s & p
8 oz gemelli or other short pasta
3 medium yellow squash, quartered lengthwise and thinly sliced
10 oz package frozen peas
4 Tbls butter, cut into small pieces
1 Tbls fresh lemon juice
1/2 cup grated Parmesan
1/2 cup torn fresh basil leaves
1. In a large pot of salted water, cook pasta 2 minutes less than al dente. Add squash & peas; cook until squash is crisp-tender, about 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture. Return to pot.
2. To mixture in pot, add butter, lemon juice, 1/4 cup Parmesan, & 1/4 cup pasta water. Season with s & p & toss to combine. If needed, add enough pasta water to create a think sauce that coats pasta. Stir in basil & sprinkle with remaining 1/4 cup Parmesan; serve immediately.