Coming home is always
good. My 8-day trip to MD and PA
ended with uneventful flights from Philly to Chicago to Paducah, where dear
friend and neighbor Keyth picked me up at the airport.
It usually takes me a
day or two to get back into my routine, except where pasta is concerned, and
last night there was a bag of fresh peas from the farmer’s market just waiting
for some attention. I set out to
reproduce (I use that term loosely) one of my mother’s standard dishes…peas and
pasta
INGREDIENTS:
Spaghetti, broken into
3-4 inch pieces (just like mom did)
Fresh peas
Bacon
Olive oil
Garlic and shallots
Dry Oregano, Basil, and
red pepper flakes
Dry white wine
PROCESS:
Coarsely chop the bacon,
cook, and remove to drain. Discard
the grease, add olive oil, and cook the garlic and shallots with the red pepper
flakes. While they are cooking,
place the peas in boiling water and cook for about 5 minutes…don’t over cook.
Drain the peas and add
them to the pan, along with a splash of wine and the seasoning. Cook a few more minutes if needed, then
remove from heat and cover until the pasta is ready.
Add the pasta and the
bacon to the pan and mix well, adding pasta water if needed. Serve with good grated cheese.
COMMENTS:
It wasn’t moms, but it
was very good, thanks to the fresh peas.
There were no leftovers.
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