From chef Lidia Bastianich, a spring dish that is bright, light, simple to prepare — and from shelling the peas to cooking and eating, a hit with grandchildren.
1 pound fresh shelled spring peas
1/2 cup high-quality extra virgin olive oil
Four large fresh sage leaves
2 tablespoons unsalted butter
1 pound small shells or tube-shaped pasta
1 1/2 cup freshly grated Parmesan cheese
Salt and pepper to taste
1. Bring a pot of water to boil, add the peas and boil gently until almost tender, about 2 minutes. Drain in a colander under cold running water in order to cool completely.
2. Place a large pot of water over high heat. Add enough salt for the water to be salty like the sea, about 3 tablespoons, and bring the water to a boil. Add the pasta and cook according to package directions. While the pasta is cooking, make the pea sauce.
3. Place a skillet over medium heat, add the olive oil and the sage leaves and cook for about 1 minute. Add the butter and cook for about 1 minute more. Add the peas and cook until tender, about 2 minutes. Remove the sage leaves and discard. Taste and add salt and freshly ground black pepper to taste.
4. When the pasta is cooked al dente, drain and add to the sauce. Cook together for a minute or two, stirring until the sauce is absorbed by pasta. Turn off the fire and add cheese, tossing gently to incorporate cheese. Serve immediately, with any remaining cheese on the side.
Yield: Serves 4 as a main course.
Experience more of Bastianich's passion for Italian cooking at LidiasItaly.com.
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