Like asparagus, peas are a true harbinger of spring. We love to scoop them from the pod and pop them in our mouths as is, but these little green pearls also make for lush soups, snappy salads, and even British-style mashes. Now's the time for you to enter your best way to cook spring green peas!
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there’s no stopping us now. Read about it
Read about it »
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A pile o' peas.
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As usual, Amanda and Merrill appear to be laughing at, well, not much.
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Lechef calls for the peas to be chopped -- we went with about 1/2-inch pieces.
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Amanda's amazing knife makes quick work of the thick slices of prosciutto, turning them from this...
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to this.
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4 cloves of garlic. That's right, 4!
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In goes the prosciutto...
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And right about now is a good time to get your pasta cooking. We love that this recipe is perfectly timed so that pasta and sauce are ready together.
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4 shallots. Yes, we said 4!
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Amanda seasons with pepper, as Merrill stirs the orecchiette to make sure it doesn't clump. (Orecchiette can do that sometimes.)
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The peas go in for just a minute or two -- until they turn a vibrant green.
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Pasta's done!
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Now it's time for the cream. And yes, we're using that whole pint container.
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Down to the last drop.
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The sauce will thicken a bit as you simmer it briefly, and then a bit more after you add the parmesan.
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Once you've stirred in the hot pasta, the sauce will thicken even further and coat the pasta nicely.
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Here's what distinguishes this recipe from most mint and pea recipes -- the mint is steeped in the cream for half an hour.
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We get to work chopping and leaf selecting.
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One handsome little shallot.
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Chopping shallots.
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Softening the shallots in olive oil.
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Merrill removes the mint from the cream.
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Once the shallots are soft, the peas are added to the saucepan, followed by the mint-steeped cream.
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Then you bring the mixture to a low boil and cook briefly (just 2 minutes for us) to concentrate the cream....
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and emulsify the oil into the cream. These little beads of oil disappear as the cream simmers.
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Lastly, a second infusion of mint!
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