Thursday, August 02, 2007

Summer Peas and Pasta

You can't say no to fresh summer peas. Ask Tim and Kevin of Windfall Farms. They can't. They tried and they just can't.

Summer Peas and Belly Button Pasta

4 large fresh shallots, minced (greens and bulb)
4 cloves garlic, finely minced
1 cup (or more) mixed snow peas (whole) and sugar snaps (hulled)
1/2 cup pea blossoms (sold at Windfall Farm convienient...)
grated zest of 1 organic orange
grated zest of 1 organic lemon
1 bunch fresh mint leaves
1 small bunch basil
12 ounces shell or "belly button" pasta
salt and pepper, to taste
freshly grated Parmesan cheese, to taste


Wash your hands and all your fruits vegetables--save the pea blossoms, which will bruise. Scrub the citrus fruits especially well, as you are eating the peels.

Prepare the pasta according to cooking instructions. In the meantime, dice the shallots (we used scissors), mince the garlic, toss the mint and basil. If the leaves are large, cut to bite-sized. Set aside.

When the pasta is cooked, drain and toss with peas, cheese, salt and pepper. Add lemon and orange zest, and toss again. Add fresh herbs and toss more gently. Garnish with pea blossoms.