Thursday, July 1, 2010

Pasta in Broth with Fresh Peas

this is a condensed-format recipe, designed for a pocket recipe book called "Learn to Cook" I made and gave out to random people at the Pike Market for a few months in 2009. some of the ingredients may be difficult to find outside of the market, and can be substituted or disregarded.

serves 2 (or 4 as a 1st course) for under $10

1 lb English peas [shell]

[boil 2 qts water for the pasta, add salt until the water tastes as salty as the ocean, about 1/4 C kosher salt]
1 lb pasta, any
[cook pasta in boiling water according to directions. drain and toss with olive oil or butter and set aside.]

1 pt Delicious Stock
shelled English peas (above)
3 sprigs thyme [pick leaves & rough chop]
1 t kosher salt
2 pinches fresh ground pepper
[combine in a saucepan, cook on medium 5 minutes or until the peas are just done.]

1/2 lemon [juice]
[add to saucepan, add the pasta to warm it, taste & serve.]

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