Pasta with Sweet English Peas

At our tiny Paso Robles Farmer’s Market, I have found just one vendor who carries Sweet English Peas. I have been buying a few handfuls every Tuesday afternoon for the past couple weeks – fresh peas are so much fun! We don’t have a rocking chair or a wraparound porch, but shelling fresh peas evokes the image of a Southern Grandma prepping dinner on a quiet afternoon.

One thing that might surprise you if you are used to frozen peas is the size of fresh peas. They’re huge and plump compared to the itty bitty guys in the plastic bag. Fresh peas are tasty right out of the pod and “pop” in your mouth when you bite down on them, releasing their bright, springtime flavor. Fresh peas are best served simply, like in this pasta dish.

Pasta with Fresh English Peas

This dish is so simple, it feels silly to write a recipe for it!

– about 1 pound English peas, in pods
– 4 oz pasta (I used Barilla Pasta Plus Thin Spaghetti here)
– Butter, to taste
– Salt, to taste

Bring a large pot of water to a boil. While you wait for the water to heat up, shell the peas. When water is boiling, throw in some salt along with the peas – but don’t step away – the peas need to cook for only 30-45 seconds! Keep an eye on them and remove with a slotted spoon. Set aside.

Cook pasta until al dente. Drain, then immediately toss with peas. Add salt and butter to taste – don’t be stingy!


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