RECIPE: Fresh pea season is here — celebrate with this recipe from The B.C. Wine Lover's Cookbook
It is pea season now and one of my favourite combos is peas and pasta.
This delicious recipe comes from my newest cookbook The B.C. Wine Lover’s Cookbook (on sale now!). B.C. Dungeness crab makes this dish a decadent treat but I think substituting prawns would also be delicious. Please always source sustainable seafood and shop direct from your wonderful local farmers.
The recipe was contributed by Fitzpatrick Family Vineyards located on beautiful Greata Ranch in Peachland and it is one of the family's favourite celebration dishes created by their bistro chef Jeremy Tucker. Pair it with Fitz Brut.
Dungeness Crab, Spring Peas & Garlic Noodles
1 lb fresh pasta noodles, such as linguini
4 Tbsp olive oil
3 cloves garlic, minced
4 Tbsp butter
½ cup shelled spring peas
2½ tsp oyster sauce
1 tsp chicken bouillon
8 oz Dungeness crabmeat
½ cup chopped flat-leaf parsley
Parmesan cheese, to serve
Pea shoots, to serve
Cook the pasta according to the package directions. Strain and set aside.
In a large pan over low heat, heat the olive oil. Sauté the garlic for a minute, then add the butter and peas.
Stir in the oyster sauce and chicken bouillon and cook until the peas are tender, 3–5 minutes.
Add the noodles to the pan and toss well.
Divide the noodles between four bowls, top with the crabmeat and parsley, and garnish with Parmesan cheese and pea shoots.
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