For now, the car ride, prompted me to, once again, challenge myself. The constraint this time was no food shopping, just open the pantry and go with what I found there. I did.
Here's what I came up with for my fan club for last nights dinner. Things were ready in about 45 minutes.
Brichette con Pisellini (Brichette pasta with sweet baby peas)
|Brichetti with sweet peas|
the Geometry of Pasta, carries no mention of it .
Happily, my friend's at the nearby Tarry Market in Port Chester, Westchester's rendition of NYC food mecca Eatly, imported some. Messrs, Joe Bastianich and Mario Batali, thanks for keeping the food boredom at bay.
Sweet Baby peas - Fresh or Frozen
2 cloves garilc , sliced
1 medium sized shallot, sliced
Pecorino Romano, grated.
In two stages, cook the peas at low heat with a lid on , then , over higher heat, and uncovered finish cooking the baby peas until ready.
In parallel, cooking the pasta in well salted water. Retain a cup of starchy pasta water. Access to pasta water will be possible as the Brichetti pasta are cooked in parallel. As always, ensure that the pasta remains al dente .
Mix pasta and peas in your cooking pan. Add a few ladles of starchy pasta water to flavor and keep in some moisture. Top with Romano cheese and don't be shy.
For side dishes, I made two salads. A fancier cucumber salad, and simple beet salad (not shown). The intent was to stay on the lighter side , and satisfy my many vegetarian friends.
Cucumber and Dates with Lime-Mirin Vinaigrette
|Date and English Cucumber Salad|
Vinaigrette : emulsify EVOO, juice of 1 1/2 limes, 1-2 tablespoons of Mirin, S/P.
The fan club really approved and I was super happy