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
- 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.
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!
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!).