Pasta with Peas and Basil
Since Larry wasn't home for dinner tonight and I got home relatively early, I decided to make something with the two pounds of English peas I shucked last night. I don't usually like peas that much, but when they're fresh, they're so good. I used some basil from my new herb garden for the first time. It's a really quick dish to put together.
- Pasta with Peas and Basil (Fine Cooking #38, May 2000, p. 45)
Greetings from Pensacola, Florida! I am hoping to get my fair share of seafood while here.
Wow, you shucked a lot of peas! What else goes in the pasta? Peas and basil sounds nice.
How's Florida?
Shucking peas is a good thing to do in front of the TV. I spent about 45 minutes just doing that while I watched 24.
The pasta is really nice and really easy. Sauteed shallots, a bit of white wine and chicken stock, the peas and some creme fraiche (which I was out of, so I just used a mixture of cream and sour cream). Mix all that in with the pasta and top it with basil and parmesan. I can scan the recipe if you'd like.
When I was a little , my mom bought peas by the BUSHEL that we had to shell. And corn and other stuff. It was a total bore, but we had really good vegetables in the freezer all the time. I wish I had them all now.