Farfalle with Herbed Butter, Peas and Parmesan

May 25, 2012 Published by Dina Leave your thoughts

With fresh peas starting to show up at the market I’d like to start using them as much as I can. Fresh peas that you shell yourself are a wonderful spring and summer treat. When I seat with a bowl of peas in the pods, shelling them for a dish I am about to make, sampling a few irresistible ones every now and then, I feel connected to past generations of women sitting on the porch and doing the same for their families. Peas are a delicacy on their own with a sprinkling of salt or with a bit of butter. they also engage well with other flavours and many other food. How about a fresh pea soup? a real treat. Or add them to rice, pasta,. salads cook them together with other vegetables. For this recipe i toss them Farfalle, a pretty bow tie or butterfly shaped pasta. It cooks a bit al dente in the middle so follow the package direction for cooking time but keep tasting to see when it’s done to your liking. I like it with herb butter and fresh peas that barely need any cooking.Tarragon is not common with peas but I like its unique flavour and it goes well with the butter in this recipe. Serve with a sprinkling of shoved parmesan and a cool glass of chardonnay.


Ingredients:


 

1/2 lb farfalle (bow tie shaped pasta)

6 tablespoons butter

1/4 cup mixed chopped herbs (tarragon, parsley, chervil etc.)

1 teaspoon salt

2 cups freshly shelled or frozen peas

1/2 cup grated parmesan

Freshly ground pepper


Directions:


Bring a large pot of water to a boil.

Place butter (cut into pieces) in a large skillet, add the herbs and cook until butter melted and infused with the herbs. Add peas, salt and pepper and cook a couple of minutes until peas are just tender. Turn heat off and set aside.

When the pasta water comes to a boil add a large pinch of salt and the farfalle and bring back to a boil. Let cook according to package directions but keep tasting for doneness. It may need a bit longer to get done to your liking.

Drain the pasta well in a colander and add to the skillet. Cook over medium heat tossing s to coat the pasta with the sauce. Add the cheese and toss again. Pile into a pasta plates and serve with additional grated parmesan.

Tulips and Asian Poppys, Pike Place Market, Seattle
Fresh peas, Pike Place Market

 

 

 

 

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