Now that is Spring in Los Angeles, we can again enjoy Peas! A wonderful recipe is Orecchiette Carbonara with English Peas and Pea Shoots. We use the recipe from the book Sunday Suppers at Lucques. One advantage is the peas don’t have to be shelled. The tips of the peas are cut off and then the pods with the peas inside are sliced in ½ diagonal slices. It is very easy. The pasta recipe is delicious and can be found in our blog of: April 28, 2009. Click the date to get the recipe.
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