I usually decide what I’m cooking for the dinner when I’m at the market. Today, I stopped by the Chelsea Market in NYC to grab fresh produce at the Manhattan Fruit Exchange. I had a couple things in mind: fresh peas and Pecorino, two ingredients that Chef Giovanni Passerini used in his dish Ravioli with Sugar Snap Peas, presented at the Omnivore Master Class I attended a couple weeks ago.
Fortunately I found a large box of shelled peas. I’ve never cooked fresh peas before, so I figured I start with a small amount – 1/4 pound. I also picked up a small container of grated Pecorino Romano. Mission accomplished. My groceries totaled $3. Not bad, eh?
And now, the recipe…
Pasta with Peas
Ingredients
- 1/4 pound snap peas, deshelled
- Grated Pecorino Romano cheese
- 1 clove garlic, finely minced
- 3 tbsp olive oil
- salt and pepper, to taste
- 2 servings of pasta, cooked al dente – I prefer Barilla’s Piccolini® Mini Penne pasta
- 1/4 cup pasta water
Directions
- Heat olive oil in a pan over medium heat. Sauté the garlic for about 1 minute, stirring often. Make sure the garlic doesn’t burn, or get too brown.
- Next, sauté the peas for a few seconds. Season with salt, pepper and add pasta water (about 6 tablespoons). The peas should be crunchy.
- Add the pasta and mix everything together. Add the remaining pasta water. Stir again.
- Plate the pasta, enough for two people.
- Season with fresh pepper and top with the Pecorino Romano. Adding salt is optional as the cheese will provide enough salt to the pasta.
Pasta with peas
