Wednesday, April 30, 2008
Snap peas with spaghetti and pesto
We got our first snap peas of the year at the farm this week. I picked some and brought them home with me. I love these peas just steamed until they turn bright green , about 3 minutes, then topped with a sprinkle of sea salt. Sometime I'll put a little butter on the top and let it melt over the warm peas. That's also very good although the butter isn't really necessary. Cooking them isn't even necessary. These peas taste great raw. Just snap the top of the pea off, pull off string like part that holds the pod together, and eat!
Having eaten several meals with steamed peas, today I thought I'd give them a try in some pasta. I decided to make a spaghetti with peas, pesto, and toasted pine nuts.
1 pound of spaghetti
6 oz cleaned snap peas
one small clove garlic, chopped finely
1/3 cup pesto
2 TBS olive oil
toasted pine nut
freshly shredded Parmesan cheese
salt and pepper
Bring a large pot (3 quart) of salted water to a boil. Drop the cleaned peas (snapped the tops off) in the pasta water and blanch them quickly. Take them out as soon as they turn bright green about 2 minutes. Using a slotted spoon remove peas from the boiling water and place in a bowl of ice water. This will stop the cooking process and keep the peas crisp. Place the spaghetti in the boiling water and cook according to the package. Reserve some of the pasta water. In a large skillet heat the olive oil, add the peas, pesto and garlic. Saute about 1 minute, them add the pasta and about a 1/4-1/2 cup of the pasta water. Cook until the water is mostly evaporated about 2 minutes. Season with salt and pepper. Top with the toasted pine nuts and the shredded Parmesan cheese.