Orecchiette Carbonara with English Peas and Pea Shoots Sunday Supper at Luques
Spring is here and we went to the Santa Monica Farmer’s
Market to get our favorite spring vegetables: Fresh Sugar Snap Peas, and Giant
Asparagus.
We prepared two types of Asparagus Salads: (on two different
nights). The first was a salad of steamed Asparagus with Fresh Burrata Cheese and Brown Butter from the Cheese Store of Silverlake and Hazelnuts from Mozza2Go. Sprinkle with
Salt, Pepper and drizzle olive oil over it: Sublime!
The second night we had Prosciutto and Burrata with the Steamed
Asparagus.
We made a great recipe from Sunday Supper at Lucques: Orecchiette Carbonara with English Peas and Pea Shoots. It is wonderful. I peeled the
little string attached to each pea pod by hand, then chopped the peas, shell
and all. The pasta just screams out “Spring is Here”. The peas retain all of
their crunchiness and the pasta reheats easily in the microwave.
You can find the recipe in our blog of: April 28, 2009.
Click the date to get the recipe.
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