Fresh peas at the market herald spring's arrival.
With their delicate and sweet taste, shelled peas add flavor, texture, and color to any dish.
I especially love them with pasta, as in Pasta e Piselli.
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| Pasta e Piselli All photos - Copyright - ©2012 - La Casa e Il Giardino |
Ingredients
| 2 lb. peas in shells (in the alternate 1 package of frozen fresh peas) 1/2 cup olive oil 1/2 large onion chopped 1 tsp. red pepper flakes in oil or tomato conserve 1/2 cup of water 1/2 pound of small shells Salt and pepper  | ||
Heat the olive oil in large saute pan over medium heat. Add onion and cook until translucent.
Add the shelled peas, red pepper flakes in oil, salt, pepper and 1/2 cup of water. Add a little more if needed while cooking.
Cover and simmer for 20 minutes.
Bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta.
Cook uncovered over high heat until al dente.
Drain pasta and add to the peas. Mix well and serve.
I've made this a few times now and we've enjoyed it immensely. It's springtime now in Southern California so fresh peas are at the framer's markets. Thanks for the recipe, Jim Blomquist
ReplyDeleteMy pleasure, Jim.
Deletegrowing uo in the 1940's, 50's---etc.---pasta was always on the table at home. This was one way to prepare them (one of my favorites), as well as with broccoli, cauliflower and many other preparations. We weren't poor---we were broke but had an abundance of wonderful meals---even though they only cost a few cents. To this day (10/2013) we, and many of our family and friends continue to eat like this. buon appetite
ReplyDelete