...Spring Pasta with Peas, Mint and Pepper...
Happy Friday! I'm starting mine still a bit full from last nights Mexican feast and happy hearted as a new Aunt to sweet little Owen James- son of my brother and sis-in-law. I take back the part about still being full- the baby took up whatever was left in me and I'm hungry again. Shocker.
To help you through the weekend and give you a restaurant style meal without throwing down the dough, let me suggest this simple yet delicious pasta dish. I am loving the pasta article in Bon Appetit this month and the different tricks they recommend on how to get restaurant quality pasta at home. This method is a new one for me- cooking the pasta 2 minutes until done then letting it cook in the broth, and the butter, like you would risotto soaking up the liquid for those last few minutes. I used frozen peas from the fridge and mint from my (potted) garden and suddenly all was well. The amount of pepper you use in this dish is key so don't skimp- it allows this dish to be excellently seasoned.
Recipe thanks to and loosely Modified from Bon Appetit's Cacio e Pepe. Serves 2
Ingredients You'll Need:
- Kosher Salt
- 6 oz. pasta- I like angel hair but spaghetti or bucatini work here as well
- 3 Tablespoons unsalted butter
- 1 teaspoon freshly cracked black pepper
- 3/4 cup finely grated Parmesan
- 1/3 Pecorino (or more parm if you don't have this..)
- A good handful of chopped mint
- A good handful of frozen peas
1. Bring salted water to a boil for your pasta and cook it until 2 minutes before done. Drain, reserving 3/4 cup pasta water.
2. While the pasta is cooking melt 2 T. butter in a large skillet over medium heat. Add pepper and cook for about a minute. Add 1/2 cup reserved pasta water and bring to a simmer. Add pasta and remaining 1 T butter. Reduce the heat and toss in your peas, mint, and cheese until nicely coated.
3. Remove from the heat and add more pasta water if your pasta seems dry. Serve it up and enjoy!