PASTA WITH GREEN PEAS AND FOUR HERBS

Fresh Peas

I am longing for fresh peas, I can’t wait and it is in moments like these I am happy that someone have had the good idea to invent a. the freezer and b. frozen vegetables. The idea of keeping food cool and even freeze them is very old but to make it into an easy and manageable system is not that old, the first actual freezer that resembles what we use now is from the second half of the 19th century. How I like people who wants to solve a certain problem and then does it, it is admirable and inspiring. Anyway, I don’t know how I managed to turn this into a eulogy of the invention of the freezer when I only wanted to share this easy-peasy (can’t be anything else can it?) recipe with pasta and peas. I will not give you any measures because it is not that kind of dish, no, this is a “oh holy cow-we were supposed to be eating NOW” recipe and we know how they are made, on a hip as you say in Swedish. (Don’t ask me how that is supposed to be explained but that’s what we say)

Pasta With Green Peas and Herbs

PASTA WITH GREEN PEAS AND FOUR HERBS

pasta
green peas, fresh if possible but frozen are OK too
a fair amount of fresh thyme, sage, rosemary and oregano, finely chopped
a dash of white wine
garlic, slightly crushed or chopped, it depends on how strong you want it to be
salt
extra-virgin olive oil

- Start the pasta procedure.
- Heat up some olive oil and garlic in a skillet, add peas, herbs and salt and cook for 2-3 minutes while you stir it.
- Add a dash of wine and go on braising. When it dries up, add water and go on cooking until the peas are cooked and easy to mash. Don’t mash them completely but leave some intact to get more texture.
- When the pasta is ready, add it to the peas and stir well while you keep it hot.
- Serve with our without freshly grated parmesan

Pasta With Green Peas and Herbs

AddThis Social Bookmark Button

L

You might also like: