Spring is here and what better way to welcome the season than with Farm Fresh Spring Peas. If you are able to find peas at the Farmers Market buy them, shell them and put them in the freezer, no need to precook the peas. I am still using mine from last year! (No need to worry if you cannot find fresh, frozen peas will work too). Peas are easily used in so many dishes, let’s start with this, Pasta made with a creamed fresh pea sauce. This dish will be a great addition to your Easter menu.
Pasta with Creamed Fresh Spring Peas
Shell pasta captures the peas inside their shape, so every bite has peas with some creamy sauce
This dish works well as an Easter first course
4-5 cups of Fresh shelled Peas (frozen works too)
1 sweet yellow onion finely diced
3 tbls extra virgin olive oil
3/4 cup dry white wine
2 cups vegetable broth
3/4 cups fresh chopped flat leaf parsley
2 Tbls unsalted butter
1/4 cup of fresh cream
Parmesan cheese to taste
sea salt and fresh ground pepper to taste
1 1/4 lb Artisan Pasta in a shape that will capture the peas (Rigatoni, Shells, Penne, if you use a fettuccine or fresh long pasta note that it will need more liquid for the sauce)
-In a high sided pan add the olive oil and the chopped onion, on low heat saute until onion becomes transparent careful not to burn or brown the onion
-Add the peas, white wine, the vegetable broth, salt and pepper toss in the parsley.
-On medium heat, cook the peas ( fresh) for at least 30 minutes, pay attention to the liquid, it will reduce, add water if the liquid reduces too much and peas are not cooked. Taste the peas they should be tender to the bite….continue cooking until the peas are tender adjusting the liquid as necessary.
-Off the heat, in a mixing bowl add 2 cups of the cooked peas, add the cream and with an immersion blender mix until blended. (note- if you do not have an immersion blender, use a normal blender)
-Add the creamed peas back into the solid peas and let sit off heat while pasta is cooking
-In a pasta pot, fill with water and bring to boil add sea salt, then pasta.
-Cook pasta as indicated on package 1 minute less (see Pasta 101).
-Reheat the pea sauce add the butter
-Using a large slotted spoon, draining each spoonful, add the pasta to the pea sauce, on a lively heat mix the pasta with the sauce (remember you are still finishing off the pasta) If necessary, add liquid from the pasta water ….the sauce should be creamy not dry. Add the parmesan cheese. Mix well and serve.