I can’t get enough of them during their short season so I buy them every time I go to the market. I’ve tried the shelled bagged fresh peas at Trader Joe’s, but they aren’t sweet like the peas you pop out of the pods and eat like candy. It’s rare for me to be able to hold onto fresh peas long enough to actually use them for a dish, but I managed to this week. I will have a link for you soon to my new recipe for Garlic Shrimp with Fresh Peas, coming up in Food in the New York Times. Meanwhile, this pasta is irresistible. Peas and sweet fresh herbs – tarragon and chives – are a match made in heaven. This is a dinner that is so easy to throw together, as long as you don’t eat all the peas while you’re shelling them.
Quick! Get those fresh peas before they’re gone for the year!
Quick! Get those fresh peas before they’re gone for the year!
Linguine with Fresh Peas, Garlic and Tarragon
Yield: Serves 4
Salt
3/4 pound linguine
1 pound fresh English peas (1 cup shelled)
2 tablespoons extra virgin olive oil
1 to 2 garlic cloves or 2 to 3 green garlic cloves, to taste, sliced very thin
2 tablespoons chopped fresh tarragon
2 tablespoons chopped chives
1/2 cup freshly grated Parmesan
Freshly ground black pepper
2 teaspoons finely chopped or finely grated lemon zest (optional)
1. Bring a large pot of water to a boil and salt generously, keeping in mind that you will be adding 1/2 cup of this water to the finished pasta (so don’t be too generous). Add linguine and set timer for 5 minutes less than the cooking time suggested on package. Warm a pasta bowl.
2. Meanwhile combine olive oil and sliced garlic in small skillet or saucepan and heat over medium-low heat until oil begins to bubble around the garlic slices. Watch garlic closely and cook until it just begins to color and smell fragrant. Remove from heat and pour oil and garlic into pasta bowl.
3. When timer goes off add peas to pasta water. Boil for another 5 minutes. Ladle out 1/2 cup cooking water from pasta and set aside. Drain pasta and peas and toss immediately in the warm pasta bowl with oil and garlic, reserved water from the pasta, herbs, Parmesan, and pepper. Serve at once.
Yield: Serves 4
Salt
3/4 pound linguine
1 pound fresh English peas (1 cup shelled)
2 tablespoons extra virgin olive oil
1 to 2 garlic cloves or 2 to 3 green garlic cloves, to taste, sliced very thin
2 tablespoons chopped fresh tarragon
2 tablespoons chopped chives
1/2 cup freshly grated Parmesan
Freshly ground black pepper
2 teaspoons finely chopped or finely grated lemon zest (optional)
1. Bring a large pot of water to a boil and salt generously, keeping in mind that you will be adding 1/2 cup of this water to the finished pasta (so don’t be too generous). Add linguine and set timer for 5 minutes less than the cooking time suggested on package. Warm a pasta bowl.
2. Meanwhile combine olive oil and sliced garlic in small skillet or saucepan and heat over medium-low heat until oil begins to bubble around the garlic slices. Watch garlic closely and cook until it just begins to color and smell fragrant. Remove from heat and pour oil and garlic into pasta bowl.
3. When timer goes off add peas to pasta water. Boil for another 5 minutes. Ladle out 1/2 cup cooking water from pasta and set aside. Drain pasta and peas and toss immediately in the warm pasta bowl with oil and garlic, reserved water from the pasta, herbs, Parmesan, and pepper. Serve at once.
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