Sunday, June 14, 2009

Pasta with Sugar Snap Peas

Dinner was a hit. The primi was Tagliatelle with Sugar Snap Peas. Aside from the pasta and olives, it was all locally sourced.

Recipe Info
shopping = moderate
time = significant
technique = easy

Pasta with Sugar Snap Peas
1 lb dried tagliatelle (bionature brand)
1 lb sugar snap peas
1 garlic scape
3 scallions
1 to 3 T butter
handful oil-cured olives
salt / pepper

  1. wash and clean peas
  2. snap each pea at the end and pull out the string
  3. cut each sugar snap pea on the bias, about 1/4 inch wide (this will take a long time)
  4. cut the scape into the thinnest discs you can
  5. cut the scallions into thin discs
  6. heat large pot of water with fistful of salt
  7. heat large saute pan with 1T butter on medium-high
  8. when butter stops sizzling, add scallions and pinch of salt
  9. saute 2-4 minutes
  10. add scape and saute 1 minute
  11. add sugar snap peas all at once and toss well
  12. [put pasta in boiling water]
  13. saute 5-7 minutes
  14. add olives
  15. turn heat low
  16. add pasta and 1/2 cup pasta water
  17. toss and toss and toss
  18. add more butter for more deliciousness
  19. add salt and pepper as you see fit
  20. turn out into large bowl

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