Meyer Lemon Cream Pasta with Shelled Sweet Peas

farmer joe smiling for the camera. doesn't he clean up nice!

Sweet spring peas are in season and we are spreading the love......LOVE IS LOVE farm was our featured producer at our Artisan Thursday evening festa and we were highlighting what's in season.
It poured all night, and that gave us a great excuse to stay and linger over some wonderful wine, pasta and tiramisu.

farmer judith and guest enjoying a night out with good food from the farm.

The featured recipes were adapted from La Bella Vita and prepared by our in-house chef extraordinaire, Ms. Lala Cochran.
Meyer Lemon Cream Pasta with Shelled Sweet Peas.
and, Nocciola Tiramisu layered with thin slices of sweet, ripe just picked strawberries.
Wine selections from Murphy's were the carefully picked to pair perfectly with our dishes. Thanks Tom & Brian. You guys rock!


1 pound fresh sweet peas, shelled
1 pound pasta {use a high quality durum wheat dry pasta or a freshly made egg yolk pasta}
1 cup Meyer Lemon spread {or lemon curd}
1/2 cup mascarpone cheese
1/3 cup extra virgin olive oil
1 teaspoon salt
1/8 teaspoon fresh cracked pepper
Parmigiano-Reggiano cheese

In a large pot, bring 4 quarts salted water to a boil.
Add the shelled peas and cook until tender, about 1-2 minutes.
Ladle the peas out of the water and set aside until ready to use.

Add the pasta to the boiling water and cook until al dente {about 10 minutes for dry pasta or 2-3 minutes for fresh}
Meanwhile, in a large bowl, mix together the lemon cream, mascarpone, oil, salt, and pepper until smooth. When the pasta is cooked, drain and add to the bowl with the lemon cream mixture. Toss with the sweet peas and serve, topped with a generous shaving of cheese.

serves four

Buon appetito!
copyright 2009 Alisa Barry

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