Sunday Night Super Supper Featuring: Peas
To celebrate glorious pea season every year, I always make this delicious pasta dish--a few times. You can find peas at the local farmers markets now.
This dish is delicious and is very adaptable. For example, I love to substitute mint for the basil as this combination is amazing. Sometimes I add some lemon zest and a dollop of goat cheese to make the sauce creamier. I also like to throw in some seasonal veggies like sliced baby zucchini or spinach for extra vitamins. Let your farmer’s market shopping basket direct your version for the meal.
Bacon is also not necessary if you want to go veggie, the star of this dish is the peas! And any pasta would work but I do love Farfalle (means butterfly in Italian) as it is perfectly shaped to catch sauce and is bite sized.
Farfalle w/ Fresh Peas & Bacon
Serves 2
1 Tbsp olive oil
3 rashers smoked bacon, chopped
1/4 cup onion, minced
1 garlic clove, minced
1 cup fresh shucked peas
1/4 cup rosé wine (or other white wine)
1/4 cup basil, chopped
Splash of cream
Salt & pepper
4 oz Farfalle
Parmesan cheese, to serve
Method:
While you are boiling the pasta, in a braiser or frying pan with a lid sauté the bacon in the olive oil until it is cooked and then add the onion. Continue to cook until the onion is translucent then add the peas and garlic and stir for 2 minutes. Add the wine, stir and then turn down heat and cover for about 5 minutes or until the peas are plumped and cooked. Stir in the cream and then add the drained pasta to the pan, stirring to cover in sauce. If you need a little more liquid, use the pasta water. Toss in basil, salt and pepper and shave fresh parmesan on top to serve.
Peas out!
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