There is something about April that calls for a perfect spring pasta. This week, we revisited a favorite from the archives: our Orecchiette Carbonara with English Peas and Pea Shoots.
We decided to riff on the original recipe by adding Snap Peas, and it was a revelation. They added a bright, fresh crispness that cut through the richness of the carbonara perfectly. I even managed to recruit Tom to assist with the stirring—it was a true team effort that made the final result taste even better!
You can find the recipe for Orecchiette Carbonara with English Peas and Pea Shoots on our blog of April 28, 2009: Click the date to get the recipe.
As per tradition, we started the meal with a classic Caesar salad. If you’re looking for a seasonal dinner that feels both indulgent and fresh, we highly recommend this one.
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