Give Peas a Chance

I had been seeing a lot of blogs lately with peas. Spring peas. They had been on my mind a lot since I used them in a casserole on the weekend. So today, when I had leftover pasta and a quick weeknight supper to make I decided to do a pasta with spring pea puree.

I decided I wanted a creaminess, and some herbs. I had chives, that would be good. I was out of cream...so I used sour cream. Definitely need some parmesan... I whirred it all up in the food processor but the flavor was way sweeter than I would have imagined, so I decided I needed some onions for earthiness and spice (really a shallot would have been perfectly delicate). Heated it up with the pasta and more chives and cheese on top and voila!

Spring Pea Pasta

1/2 - 1 bag frozen spring peas, or fresh (remember, no fancy farmer's markets here)
a creamy ingredient - cream, sour cream, or ricotta cheese
olive oil
2 tablespoons butter
1/2 an onion or 1 shallot
herbs - chives or something similarly delicate - mint perhaps

Blanch the peas in boiling water for just a few minutes, then plunge into cold water to stop the cooking. Whirr them up in the food processor or blender with the creamy ingredient, herbs, and salt and pepper to taste. Chop the onion or shallot and soften in some olive oil and the butter. Add the peas and heat. Here I wish I could have added more cream. You can add another tablespoon of butter to finish the sauce too. Add leftover pasta or add pasta you've just boiled up. Garnish with parmesan cheese, herbs, or a dollop of ricotta. mmmm.

I am the captain of my suburban food domain.