I’ve been craving a lot of pasta these days. Not overly sure why – just have. Since it’s Spring, I’m craving the simple kind, no meat, no fancy sauce, just quality noodles and good ingredients. I came across this recipe and once I saw that it called for Andrew’s all-time favourite cheese, I wanted to try it out right away! It’s really easy and actually only takes about 30 minutes and not all of that time is active.

Active Time: 20 minutes
Total Time: 30 minutes
Serves 4

  • 3 Cups of shelled green peas (I used frozen peas, thawed)
  • 2 Tablespoons extra-virgin olive oil
  • 1 large shallot, minced
  • 450 Grams of Tagliatelle pasta
  • 6 Tablespoons of unsalted butter
  • 1/2 Cup of finely grated Pecorino Romano
  • Half a lemon

Step 1: Blanch fresh peas in a large pot of salted boiling water until bright green and just tender. About 3 or 4 minutes. Transfer to a colander with a slotted spoon. Skip this step if you are using frozen peas like I did.

Step 2: Heat oil in a large skillet over medium. Add shallot and cook stirring occasionally until tender. About 3 minutes. Add peas and lightly mash with the back of the spoon and season with salt and pepper.
Step 3: Bring the pot that you used to blanch the peas (if you didn’t use frozen) back to a boil and cook pasta according to package directions. Ensure to keep 1 cup of pasta water (I always forget this part but it’s crucial!) I also added about half a lemon’s juice. I just love lemon and thought it would go well with the peas and it did.
DSC_0035 Step 4: Add pasta to the skillet, tossing to coat the pasta with pea mixture. Add butter and 1/2 cup of pasta water. Toss to coat evenly adding more water if necessary. Top with Percorino and season with pepper and serve!
DSC_0030 It’s light, refreshing and delicious pasta for Spring!




Recipe courtesy of Martha Stewart May 2015 Issue (I took it from the magazine but will properly credit once it’s online!).

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