Peas
Smashed Peas with Basil
From The World in My Kitchen
3 cups peas
1/8-1/4 cup milk or cream
Salt and pepper to taste
1-2 tsp basil, chopped
Boil the peas in some salted water for a few minutes. Drain them, add about 1/8 cup of milk or cream, some salt and pepper, and the basil. Then smash away until they're as smooth as you'd like them. Taste and add more milk/cream, salt, pepper, and/or basil to taste.
Fettucine Alfredo alla Romana
From The World in My Kitchen
1 lb fettuccine
1/4 lb butter, cut into 8 parts
3 cloves of garlic, minced
Freshly ground pepper to taste (We like lots of pepper in ours.)
1 cup half-and-half
1/4 lb grated Parmesan cheese
1 cup freshly cooked or frozen peas (no need to thaw)
1/2 cup finely shredded prosciutto
Cook the noodles in boiling salted water until al dente. You don't want to over cook the noodles as they will cook more and absorb the sauce later. Drain the noodles and place in a dry pan.
Gently heat the noodles. Toss them gently while adding the butter and grinding the pepper over them. Add the garlic and cook for a couple of minutes.
Add the half-and-half and allow to heat thoroughly, tossing once or twice, until most of the half-and-half has been absorbed.
Add the cheese, peas and prosciutto. Heat, still tossing gently, for 2 to 3 minutes, until the noodles are evenly coated with the melted cheese. Serve immediately.
Fresh Pea and Radish Salad
Adapted from Grasshoppers Distribution
2 cups fresh peas or snow pea pods
1/4 cup very thinly sliced radishes
3 tablespoons rice vinegar or white balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon white wine
Worcestershire sauce
1/8 teaspoon salt
1 tablespoon snipped fresh basil
In a large bowl toss snow peas and radish slices. (If using snow peas, Remove tips and strings and cut lengthwise into very thin strips.) Arrange mixture on salad plates.
In a screw-top jar combine vinegar, oil, Worcestershire sauce, and salt. Shake well and drizzle over salad. Sprinkle with basil. Makes 6 servings.
