What's for dinner is an easy question this time of year. So many great items are in season right now! If you have never eaten fresh peas you have to try them! It's really not hard to shell them, and you can get the kids to help. The flavor is so different from frozen or (shudder) caned peas.
Also only available this time of year are spring onions and garlic. They are the immature bulbs of onion and garlic. They are sweeter and not as pungent as their grown up counterparts. They add wonderful flavor to this super simple pasta. I have also used them for a spring onion soup, in salads and on sandwiches. I could go on and on about how wonderful these are, and part of their charm is they are only in season for a short time.
1-1 1/2 lbs Fresh English Peas in shell
1 bulb Spring Garlic
1 bulb Red Spring Onion
8-10 Crimini Mushrooms
4 Tbs Unsalted Butter
8 oz Organic Valley Cream Cheese
Salt & Pepper to taste
6 oz dry Pasta cooked according to package directions
In a large bowl shell remove peas from shell, set aside. Slice onion and garlic lengthwise and cut lengths into half moon shape and set aside in small bowl. Slice mushrooms. In a large skillet over medium heat melt butter then add in onions and peas. Cook until peas start to turn bright green. Next add in mushrooms, cook until softened.
Add in cream cheese that has been cut into cubes. Stir until melted and combined. Add in cooked pasta to coat in sauce. Add salt and pepper if desired.
No comments:
Post a Comment