One-Pot Lemon Spring Pea Pasta

1. In a small dutch oven or pan, melt 1/2 tbsp butter and a touch of olive oil over medium/low heat. Add in your shallot, pinch of salt, and red pepper, to taste. Stir and sauté for a few minutes. Grate in your garlic clove and stir.
2. Add in your uncooked pasta and stir. Pour in your chicken broth (start with one cup then add more as/if needed) and season with a pinch of salt. Stir and bring to a simmer. Cook, uncovered, for 10 minutes. Stirring occasionally.
3. Once your pasta is al dente, add in your peas, lemon juice, lemon zest, and parmesan cheese. Stir until combined.
4. Top with your favorite olive oil, black pepper and freshly grated parmesan. Enjoy!