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Pasta:
1 Tbsp. butter or margarine1/3-1/2 cup milk, preferably room temperature or warmed slightly1/3 cup shredded asiago cheese1 ½ tsp. cornstarchPinch red pepper flakesGenerous freshly cracked pepper and salt to taste
Directions:
In temperate regions [link widoczny dla zalogowanych], the growing season for fresh garden-variety ("English") peas is limited. Though peas are best enjoyed fresh - not left sitting on the supermarket shelf - they can be difficult to locate. Seize the opportunity when they are in season and eat them as nature intended - raw and straight from the pod.
Makes 3 servings.
Ingredients:
Sauce:
For a seasonal side dish, fresh peas can also be lightly steamed and served with a touch of butter.
In this vegetarian pasta recipe, the peas are left tender-crisp and only heated by the steam from the pasta, capturing their true flavour. Macaroni and Cheese with Fresh Peas uses al dente pasta shapes; orecchiette (“little ears”), or small shells that act as little individual cups for the peas.
Cooking time: 15 minutes
Adventurous adults may wish to add more asiago than directed. As-is [link widoczny dla zalogowanych], the recipe is mild and lets the flavours of fresh produce shine through. Delicious!
3 servings (6 ounces dry pasta; about 1 1/4 cups) small pasta shells or orecchiette2 cups loosely packed baby spinach leaves, washedGenerous half-cup fresh shelled peas (in-shell equal to about one quart or 4-5 cups). With fresh peas, one pound pea pods equals one cup shelled peas.
Shell the peas into a bowl by gently squeezing each pod between the thumb and forefinger, popping the seam of the pod. Open and scrape out peas with a finger.Put on the water to boil pasta.While water is heating, measure the ingredients for the sauce. Keep them close to the stove as you work. Melt butter or margarine in a small saucepan over low heat, stirring constantly to prevent burning. Slowly add the milk, whisking constantly.Slowly whisk in the asiago cheese, whisking constantly until cheese is melted. Do not let the mixture boil.Add the cornstarch gradually, whisking well. Whisk and cook until sauce has thickened.Season with hot pepper flakes, salt and pepper to taste and remove from heat.When the pasta water boils, cook pasta according to package directions (al dente). For small pasta shells, this will take only about five minutes.During the last minute of cooking, drop in the washed spinach leaves.Cook until the spinach is slightly wilted and still bright green.Drain pasta and spinach and return to the pot.Toss with fresh peas and fold in cooked sauce.Top with additional asiago [link widoczny dla zalogowanych], salt and pepper if desired.More seasonal vegetarian main dish recipes:Two Stuffed Tomato RecipesVegan Ratatouille Recipe
Preparation time: 30 minutes, mostly for shelling peas
Macaroni and Cheese with Fresh Peas Recipe
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