Orecchiette with Lemon and Spring Vegetables (and a Pea Hunt)

 

I really, really wanted to make this pasta, as evidenced by the fact that James and I went to THREE markets to find the sugar snap peas this morning. It was one of those silly and exasperating things in life. When the second store didn't have them, I almost threw in the towel. I mean two stores, neither of which had a very common ingredient that they always carry? Hmph. Maybe it wasn't meant to be. But upon further thought, I felt like the universe was asking me, "So Shawn, just how far are you willing to go to get those little peas of yours?", and the idea of heading home defeated was horrible. So I persevered and found my peas. And I am soooo glad I did. This pasta lunch was delicious. Not only was it the perfect way to enjoy some homemade ricotta I made a few days ago, it was also a lesson in not giving up too soon on something you have your mind set on. I know - a bit deep for the middle of a Monday afternoon, but hey...like a lot of things in life, this pasta was worth the effort.

                    14 oz. orecchiette pasta

                    1/2 lb. green beans, trimmed

                    1/2 lb. sugar snap peas, trimmed

                    juice of 1 lemon

                    1 tablespoon finely grated lemon zest

                    3 tablespoons olive oil

                    1 1/2 cups ricotta cheese (to make you own click here)

                    1 cup flat-leaf parsley leaves

                    sea salt and cracked black pepper

Cook the pasta in a saucepan of salted boiling water for 10-12 minutes or until al dente. Drain and set aside.

Cook the beans and peas in a saucepan of simmering water for 1-2 minutes. Drain and add to the pasta. Add the lemon juice and zest, oil, ricotta, parsley, salt, and pepper and toss well to combine. 

Makes 2 large or 4 small servings. 

 

                   

Adapted from Donna Hay.

Curried Yellow Split Pea and Carrot Soup with Mint Yogurt

My favorite part of this perfectly light yet satisfying lunch was the mint yogurt. I know, I know. Some of you might be tiring of my incessant "minting", thinking to yourselves "there she goes again with the mint." Well, here's the thing. Mint and I are very close. However, I recognize that my affinity for this refreshingly bright and versatile little herb is not shared by all (or even most for that matter), so I promise to limit the frequency of mint-related recipes, insofar as I am able. And, in the case of this very tasty soup, you can omit the mint altogether if you'd prefer and go with another herb of your choice, or simply do plain yogurt, or even abort the yogurt portion completely. I won't be offended and would love to hear about any modifications or substitutions you make to any of the recipes you see here. May your visits here serve as a source of inspiration. Maybe inspiration to use mint more? Just kidding.

For the soup:
                    1 cup yellow split peas
                    1 1/2 tablespoons olive oil
                    1 medium onion, chopped
                    2 garlic cloves, chopped
                    1 teaspoon curry powder
                    1/4 teaspoon ground turmeric
                    2 carrots, peeled
                    1 teaspoon kosher salt
                    salt and pepper

For the topping:
                    1/2 cup plain yogurt
                    3 tablespoons chopped mint 

Cover the peas with enough hot water to cover by 1 inch in a large bowl. Let stand for 1 hour.

Heat the oil in a heavy, medium saucepan over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the garlic, curry, and turmeric and stir for 1 minute. Drain the peas and add them to the saucepan with 4 cups of water, the carrots, and salt. Bring to a boil. Reduce the heat and simmer until the peas are very tender, about an hour.

Puree the soup in a blender (in batches if necessary) until smooth. Season with salt and pepper to taste.

Stir the yogurt and mint together in a small bowl. Serve the soup with a spoonful of yogurt over the top.

Makes 4 servings.

Adapted from Jeanne Kelley, Blue Eggs and Yellow Tomatoes.