This is June
Peas pasta June
Originally uploaded by Decobabe.
Peas. Peas just the amount of time that it takes to shell them between the garden and your mouth. Peas so sweet it seems the bees must have made them. Peas in any and every way man ever invented. Such a short season, peas everyday.
Day before Yesterday I had old fashioned pea salad, which I learned about as my old friend George talked about his favorite dishes ever. Simple as could be, but the three ingredients all transformed themselves when together and the taste was sophisticated beyond the idea.
Or take this dish of varied things all cut to be in about the same size. Is it a first course although it is more vegetable than pasta? Is it a side dish, or contorno even though it contains pasta? Who cares? It’s good!
For two servings:
1/3 cup diced onion
1/3 cup diced ham
1/3 cup diced sweet red pepper
2 tablespoons olive oil
1 cup fresh peas
1/2 cup diced tomato flesh with all the seeds removed
Salt and pepper to taste.
1/2 cup ditalini (short macaroni) cooked in abundant salted water
Heat a frying pan and sauté the onions in the oil until they are transparent. Add the pepper and the ham and sauté briefly. Add the peas and about 1/2 cup of the pasta water. Cook a few minutes and just before the pasta is al dente, add the tomato bits. Taste for salt and correct it.
Drain the pasta and stir it into the pan, cooking for a minute or less.
Serve it hot as can be with a thread of raw oil .
Hey, this has pasta in it, let’s send it to Presto Pasta Night. If you aren’t all going to that page, you should. Pasta from every culture gets posted there every single week. Some of the Asian ones are really thrilling, too, to an Italian denizen.
11 comments June 2nd, 2007
