One of the many wonderful aspects of living in the Catskill Mountains over the summer months is the availability to really eat and cook "in season". This week on a trip one afternoon to Barbers Farm in Middleburgh NY I was delighted to discover that the first of the spring shelling peas were harvested that morning. I scooped up a few handfuls with plans to shuck on the lounge chair on the porch. Maybe they would be used to garnish a dish later in the week, so I thought. When I got home, and shucked the peas and ate one raw and the sugary sweet taste hit my tongue I couldn't resist; I had to have them right away. I found some pasta and onion and decided to make a play on the classic pairing of peas and onions. This dish was so tasty and light and refreshing a perfect late spring/early summer treat. I used bacon but it would be just as tasty completely vegetarian.
Penne with Fresh Spring Peas, Sauteed Onion and Pesto
Serves 2
1/4 box of Penne
1/2 large onion sauteed until soft
2 strips of Bacon - diced
1 cup of shelled spring peas boiled in salted water for 4-5 minutes
2 tablespoons of pesto
Salt and pepper to taste
Bring water to a boil and then salt and add the penne cook until al dente don't drain the pasta water.
While penne is cooking saute bacon and then onion in a pan, add the peas and pesto. Then add the pasta without draining the pasta water. Add a little of the pasta water to the pan to create a starchy sauce. Season with salt and pepper and serve immediately.
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