When I was growing up, our dinners usually had one of three frozen side dishes: corn, mixed veg, or peas. I was never happy when the choice was peas, not because I had a childish aversion to green vegetables like many do, but just because out of the bag they are so uninspiring, bland, and boring.
Today at the Headhouse square market we got some fresh peas, which were being shelled practically a la minute by a cute Amish girl. Instead of boring blahness, P and I were both inspired by the chance to work with these little green pearls. This dinner idea sprung right into my mind, and with P's help, we developed it into something scrumptious. I'm submitting it to this week's Presto Pasta Nights, hosted by Kevin at Closet Cooking
I made fresh tagliatelle using a recipe from the Silver Spoon. It's your basic flour plus eggs and salt, make a well, knead, rest, roll, cut. The noodles turned out delicate and light, although after eating them in this dish I am inspired to add black pepper, lemon zest, and parsley to the dough for an extra boost of flavor.
P took charge of the sauce (really he just didn't want me to help- I offered).
Tagliatelle with Peas, Pancetta, and Parmesan
(we used bacon, but pancetta had better alliteration potential)
3-4 strips of bacon, diced
1/2 pint of fresh peas, blached
3 spring onions, sliced
zest of 1/2 a lemon
2 tbs parsely, finely chopped
1/4 c grated parmesan cheese
salt and pepper
boil water for pasta. brown the bacon in a skillet, allowing the fat to render out. cook pasta, it should only take a minute if it's fresh. add peas and onions, allow to warm through. add cooked tagliatelle. add lemon and parsley. remove from heat. add parmesean, season to taste.