Tuesday, June 25, 2013

pasta with spring peas, mushrooms & greens

spring peas are in season and for sale all over town...at the farmers' market, the local organic and "health food" store, at roadside stands.  i have been buying them by the bushel and adding to just about everything i cook.

i love the whole process of shelling peas.  it is one of those tasks that just feels like summer.  sitting on the front porch, enjoying the breeze, imagining recipes for quick, easy and delicious dinners...one of my favorite pastimes.

happily it is "spring pea" week at food network's summerfest .  i look forward to all the amazing sounding recipes my blogger friends will submit.  i made a spicy pea, asparagus & pine nut with brown rice salad over at my other food blog red or green?  and today i made a very simple pasta dish with a mix of greens, baby bella mushrooms and sweet english peas.  just what i want on a warm summer day.   just remember...don't over cook the peas...you want that "fresh from the garden" taste.  they only need a minute. of course, i eat half of the bushel raw as soon as i shell.  the cooks treat and so very delicious.  happy summer everyone!

pasta with spring peas, mushrooms & greens
1 tbsp unsalted butter
2 tbsp extra virgin olive oil
1/2 white onion, quartered & sliced
8 oz baby bella mushrooms, cleaned and sliced
1 clove garlic, minced
8 oz mixed greens, chopped (kale, bok choy, spinach, chard, mizuna, tat soi...whatever you like)
1 cup white wine
sea salt
freshly cracked black pepper
pinch red pepper flakes
1/2 lb whole wheat pasta
1 lb spring peas in pod, shelled
extra virgin olive oil for drizzling
shaved parmigiano reggiano cheese( i use a vegetable peeler)

bring a large pot of water to a boil.  cook the pasta according to package directions.  remove pasta from water 1 minute before directed.

in a large skillet, warm the butter and olive oil over medium-high heat.  add the onion and mushrooms and saute for 4 minutes or until soft and mushrooms release their juices. add garlic and saute for 1 minute.  add wine, raise heat to high and bring to a boil for 2 minutes. reduce heat to medium and add greens. cook for 3-5 minutes or until greens are wilted and wine reduced a bit.  season with sea salt, pepper and red pepper flakes.  add pasta and cook for 1 minute.  add peas, stir and cook for an additional minute. (do not overcook peas)  taste and adjust seasonings if needed. serve with a drizzle of olive oil and a sprinkling of parmigiano reggiano cheese.

it is "spring peas" week at food network's summerfest roundup. check out the other delicious sounding recipes from my blogger friends. have a favorite peas recipe?  share in the comments section and/or link to your blog if you have one:
Dishin & Dishes: Smashed Pea Bruschetta with Mint
Feed Me Phoebe: Sweet Pea and Green Onion Soup
Taste With the Eyes: Peas and Pasta with a Garlicky Yogurt Sauce and Smoky Walnuts
Weelicious: Peas and Pasta
Devour: Quick Salad with Peas
Napa Farmhouse 1885: Pasta with Spring Peas, Mushrooms and Greens
Red or Green?: Szechuan Spring Peas, Asparagus, Pine Nuts and Brown Rice Salad
Blue Apron Blog: Sweet Corn & Pea Fritters with Pea Tendril Salad
Pinch My Salt: Homemade Tuna Noodle Casserole
Domesticate Me: Clean Out Fridge Frittata
Virtually Homemade: Summer Lasagna with Skinny Alfredo Sauce
The Sensitive Epicure: Pea Puree with Roasted Salmon and Chives
Daily*Dishin: Marinated Spring Pea Salad
The Heritage Cook: Pea, Potato and Bacon Salad with Lemon Vinaigrette
FN Dish: Favorite Shelled Pea Sides

napa farmhouse 1885
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Lori Lynn said...
This comment has been removed by the author.
Lori Lynn said...

Hi! We both did pasta and peas for #summerfest! Yours looks great. It's a can't miss combo!
(re-posted, had to fix the spelling error)

Nicole said...

Pasta and peas are such a great combination!

Napa Farmhouse 1885 said...

thanks lori lynn...i guess great minds think alike! :)

Napa Farmhouse 1885 said...

and tuna-noodle casserole, nicole...what a classic. i need to try your recipe...