Macaroni Peas is a wonderful British connection of pasta and the very essence of UK cuisine: peas. Here is a version inspired by River Cottage, a set of Bistros in Southwest England - and famous on the BBC with host, Hugh Fearnley-Wittingstall.
8 oz medium pasta macaroni shells
3 Tbsp butter1 leek, cleaned and diced
2 cloves garlic, minced
10 oz fresh peas
1/4 cup sour cream
2-3 Tbsp grated or shaved Parmesan cheese
Get the pasta cooking. Heat about 2 quarts very well salted water in a medium pot and stir in the pasta. Cook until just al dente.
Meanwhile, get a quart of water boiling for the peas in a medium pot. Also get the butter melting in a medium skillet. Add the leek and garlic to the skillet and allow to soften over medium heat for about 8-10 minutes.
When the water for the peas is boiling, add the peas and cook for about 2-3 minutes. Take the pot off the heat and place 1 cup of the peas and about 1/2 cup of the water into a blender. Drain the peas. Add about 1/4 of the leek-garlic mixture to the blender, add the sour cream, and blend until you have a smooth sauce.
Drain the pasta and toss with the sauce in a serving bowl. Top with the parmesan cheese.
Serves 4.
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