Snap peas with spaghetti and pesto

Tweet

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.
Ingredients
Serves 6
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.

Home alone

Tweet

Well my husband has been gone for the past week and it's just been the dog and me. I find it difficult to be inspired to cook for one. Maisy (the dog)is not very discriminating when it comes to meals so I find myself rummaging through the refrigerator for anything that doesn't require any preparation. Preferably something that can be eaten directly from the container. So after two days of eating cottage cheese, cereal and peanut butter and jelly sandwiches, I decided I needed a real meal. After foraging through the fridge and freezer, I was afraid I might have to make a grocery store run to actually cook anything. That being too much trouble, I was about to go for a grilled cheese sandwich. As I was getting the cheese, I saw bacon in the cheese drawer and inspiration hit! Spaghetti Carbonara- comfort and carbs! I went to my reliable old friend The Joy of Cooking for a recipe and in 15 minutes I had a creamy, bacony, and with a glass of Pinot Grigio, heavenly meal.
Spaghetti Carbonara recipe:
Cook past in a large pot of boiling salted water:
1 pound spaghetti
Meanwhile, combine in a small skillet and cook, stirring occasionally, until bacon is crisp:
2 TBS olive oil
6 slices of bacon, chopped
Add:
1/3 cup dry white wine
simmer until wine is evaporated. Beat together:
3 lg eggs
salt and pepper to taste
2/3 cup Parmesan or Romano cheese or a combination of both
Drain pasta and return it to the hot pot. Immediately add the egg/cheese mixture and the hot bacon. stirring to coat thoroughly; the heat of the pasta will cook the eggs.
Top with a little freshly grated Parmesan and enjoy.
I made half a recipe and the leftovers where wonderful for breakfast the next day:)