Wednesday, April 21, 2010

Pasta with Fresh Peas

I have been making this for Abigail since 1998 when she was 6. She still asks for it every spring. It's light, delicious and pretty! I have to start taking pictures. This is from Food & Wine and Alice Waters. Here's the link:

You can serve it with roast chicken or I cooked spinach chicken sausages since I needed something quick and easy after swimming. You don't really need anything else but maybe some crusty bread.

My version of pasta with fresh peas:
1/4 cup olive oil
4 garlic cloves, pressed
~1 lb. fresh English peas, shelled
3/4 lb. linguine
1 teaspoon dried marjoram
1/2 crumbled ricotta salata (you can substitute feta but it will taste very different)

Heat the olive oil in a large skillet. Add the garlic and cook over low heat, stirring, until very soft and golden, about 3 minutes. Add marjoram. Remove from the heat.

In a large saucepan of boiling salted water, blanch the peas until just tender, about 3 minutes. Transfer the peas to a bowl. I use a large Chinese strainer.

Add pasta and boil until al dente. Remove the pasta with the strainer and add to skillet with olive oil and garlic and approximately 1/4 cup of the cooking water. Add the peas and toss together. Season with salt and pepper. Sprinkle in the cheese and serve at once. This pasta would be nice with a dry wine like Viogner.

1 comment:

  1. That sounds delicious! I adore pasta dishes with very few ingredients, so they're all able to shine. Thanks!