Pasta e Pisella

Nothing says Spring better than fresh peas and spring onions. A simple recipe that I remember fondly during this time of the year. My mother-in-law standing upright at the kitchen counter methodically shelling fresh peas into a bowl, cleaning and slicing fresh onions or scallions whichever was readily available. Years later I stand at the kitchen counter shelling peas from the farmers market and slicing fresh onions for this simple recipe. I look back at my younger years when my husband and I picked at least a bushel of peas at a local farm and prepared this recipe while freezing peas for a taste of Spring during cold Winter days. Today I let the farmers do the work!  Last week at the Collingswood Farmers market I snag two quarts of fresh peas from Vierck Farms and Spring onions from Flaim Farms.  It’s a simple recipe of olive oil, fresh Spring onions and peas, sautéed together, then tossed with pasta and sprinkled with fresh grated pecorino cheese.

Peas and Pasta

2 tablespoons of olive oil

1 cup of fresh peas

2 Spring onions or 2 scallions thinly sliced

4 ounces of pasta  (the cut of your choice) I prefer fettuccine

Grated Pecorino cheese to taste

Salt and pepper

Bring a large saucepan of water to a boil and cook pasta according to directions. In a medium sauté pan heat olive oil and add onions and peas with a pinch of salt. Reduce heat and cook for about 5 minutes. Drain pasta, save a 1/4 cup of the pasta water. Add the pasta to the sauté pan with the peas and onions along with a little water. Remove from heat, add cheese a pinch of pepper cover and let sit for 3 minutes. Add a bit more water if needed. Transfer to a bowl, drizzle with a bit of olive oil grab a fork and indulge in a bit of Spring.

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