Continuing with our blog theme for each Thursday during the season of lent, I went in search of a great recipe for “Meatless Meal Ideas”. I wanted a recipe that was not only meatless but would evoke the spirit of spring with every bite. After searching my cook books, recipe clippings from magazines and performing an exhaustive google search, I found it! I hope you love this as much as I do and that it makes you feel excited about the prospect of snow melting, warmer weather and crocus bulbs bursting through the thawing ground.
Not many foods make me feel like spring more then peas (scroll up and you will see proof of this in my header selection), add mint to the mix and you have me all the way there. A meal like this will have me enjoying spring even if it’s only in mind.
Below is a link to Luisa Weiss’ adaptation of Mario Batali’s recipe. Sorry, I can not repost her recipe here. However, it’s well worth a tiny click to see it. It’s perfection with the exception, in my opinion, of her pasta selection. I recommend swapping the pappardelle for linguine. My reasoning is simple - I think it just eats better! Sorry, Mario and Luisa!
Pappardelle with Peas and Parmesan Ingredients Below for Directions go>
Serves 8 as an appetizer or 4 as a main course
- 4 tablespoons extra-virgin olive oil
- 1 medium Spanish onion, chopped fine
- 1 tablespoon wildflower honey
- 3 cups fresh shucked peas (or frozen)
- Sea salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 1 pound fresh homemade pappardelle or 1 pound dried fettucine
- 1 cup freshly grated Parmigiano-Reggiano
- 1/2 cup packed fresh mint leaves, torn in half
Image credit http://www.bbcgoodfood.com
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