May 23, 2014
This week is National Vegetarian Week here in the UK. Even if I’m not vegetarian I’m in love with veggies! I could mention hardly any of them as my only one favourite, but I could list some of them that are really not my cup of tea. For example I really hate the taste, texture and fragrance of parsnip from my early childhood. I gave an other try somewhen 2 years ago and I still not like it at all. Ok, I use it quite often in many vegetable soups and then discard, that’s all.
The other veg on my “don’t like list” is pak choi. I know that many foodies would die for a bite of fresh, crispy pak choi but me. If You asked me what I don’t like in that I could say the too neutral flavor. Just like nothing special to me and too far bland.
I have so many sweet memories with peas. My parents had a huge garden when I was a little girl and when it was in season we shelled dozens for many hours. My sister, Mum and me were sitting in the tiny kitchen with a bowl on our knees and had chat meanwhile shelling. I ate big handful of raw peas and then had a aching stomach. But it was sooo crispy and sweet that I couldn’t resist.
Now my boys love to help me in shelling. The younger one is still not very dexterous in cracking the pods but his brother always gives a hand to him. So they work as a real professional team.
Peas, asparagus, pasta and on the top brown butter. What could I say even more? Perfect spring indulgence!
Ingredients:
Serves 2
500 gr fresh peas (in pod)
1 bunch of green asparagus
200 gr farfalle
1 teaspoon olive oil
1 tbsp unsalted butter
small bunch of flat leaf parsley
grated parmesan
- Shell peas and rinse through a sieve. Trimm asparagus and cut down the lower end where the outer skin is tough. Cut the stalks into 2-3 cm sticks.
- Heat the oil in small pan, add peas, asparagus sticks, a pinch of salt and cover with a lid. Cook on medium, stir occasionally until tender. Add finely chopped parsley and remove from the hob. Keep warm until served.
- In a big pan bring water to boil. Add salt, some oil, then pasta. Cook for a few minutes until gets “al-dente” or according to the instruction on the package.
- Pour pasta into a sieve then add to the vegs.
- Meanwhile heat the butter in a light color small pan on low heat. (if your pan is light inside you can track the changes in color easily) If the butter has melted properly turn the heat up. The color will turn into light brown and it smells wlanut. Then some tiny dark brown spots will turn up in the butter and it’s done.
- Pour the butter over the pasta and mix well. Serve immediately. Grate some parmesan on the top.
Bizzy Lizzy's Good Things
Aniko, what a beautiful dish… I'm so pleased that spring is coming! This reminded me of shelling peas with my mother too xo
Aniko
Thank You Lizzy! I love spring but to be honest I'm waiting for summer what we'll spend in Hungary! And I'll be spoiled by Mum's dishes 🙂 X