Pea Season is here, offering 3 varieties for you to add to your dinner menu:
- Shelling peas - pop them open to find fresh spring peas - in tonight's recipe!
- Sugar Snap Peas - sweet as candy, crunchy, crisp! Eat them raw, sautéed or lightly steamed.
- Snow Peas - flat pods excellent raw in salads, stir-fried, or a quick saute.
Today - shelling peas is on the menu.
I used some spring garlic (Two Gander Farm) in this recipe - it is so special. It has a very delicate garlic flavor. You use the entire bulb, just slice it as you would an onion.
To cook the peas I simply melted 1 tablespoon of butter, added the peas (about 1 cup) and one chopped spring garlic bulb. Saute for about 3 - 5 minutes to gently cook the peas until tender.
Meanwhile cook your pasta according to Joe's directions - I love this new shape from Vera Pasta - Gnocchi Sarde.
To pull it all together - toss the peas, pasta and pesto together. Crumble the Shellbark Hollow's Fresh Chèvre over the top and toss again. The chèvre adds a great creaminess to the dish.