Monday, June 16, 2008
English Peas, Fava Beans and Fresh Ricotta Macaroni
The crime of overcooking spring peas should be punishable by, well, eating those mushy grey suckers or maybe a special place in overcooked pasta hell. (The 12th century Japanese mind created fascinating depictions of the various levels of Hell, like Dante but with more roosters; and I can only imagine the hell for bad cooks would have soggy spaghetti.)
But, this dish is divinely easy and tasty. Boil small pasta (we used macaroni). Shell young fava beans and add them to the salted pasta water. Drain the fava beans and pasta. Toss with freshly shelled peas and cover. After a few minutes, toss in ricotta, grapeseed oil, mint, cracked pepper, and salt.
This was so easy and good--and Belle loved its faint, natural sweetness. Its awful simplicity makes it perfect for Pasta Presto Nights run by Ruth at Once Upon a Feast.
Labels: Ethnic Cuisine: Italian Food