Peas please

July 31, 2010

The summer goodies keep on coming. This week it’s sugar snap peas from the Healys in Baltinglass. So fresh that you might just want to pod them and pop in them in your mouth. Be careful though – once you start it’s hard to stop. I admit quite few were demolished before I started cooking but I held onto a few and made a simple and very tasty bowl of pasta with mine. You really only need  the time it takes to boil pasta for this one so have your bowls ready to go….

Sugar snap peas with spaghetti, feta and chilli oil (for 2)

You’ll need:

1 medium red onion (finely chopped)

175gr sugar snaps (which, when you pod them will come to an espresson cupful)

1 red chilli finely chopped with some or all of the seeds removed unless you like things very, very hot

100gr feta

Olive oil

Pasta

Heat a generous glug of olive oil in a pan. Add the onions and chilli and gently sautee until the onion has almost caramelized. While this going on you can shell the peas and I think you have to sit down and take a few minutes for this. It just feels weird to do it standing up and besides, the onion will take care of itself. Put on some music (it’s Alain Toussaint all the way here – very excited about his upcoming gig next Tuesday). When the peas are ready, stick on the pasta,  set the table and maybe pour a glass of white if you haven’t already. Check on the onion, adding a little crushed Maldon. By the time the pasta is ready your onions are (hopefully) too. If  not, just turn up the heat for a minute or two. At this stage I just add the peas in but if you have bigger or older ones you might want to drop them into boiling water for a few minutes first to soften them. Mine didn’t need that so in they went. Give everything a good stir adding plenty of black pepper and a little more salt if you think it needs it -remember that feta is a salty cheese so don’t go mad. Turn off the heat, add the drained pasta and feta. If the pasta seems dry drizzle with some of your  best olive oil. Garnish with some torn basil leaves if you have them. If not, don’t worrry. Serve immediately.

Our tomatoes this week are the first of Marc Michel’s crop (he’s also supplying us with that fab broccoli). Quarter them then dress with olive oil, red wine vinegar and some crushed Maldon. Leave to sit for a bit if you can as it really brings up the flavour. We have more of those lovely new potatoes which also come from Marc and I think a simple salad with some of his scallions might just be on the menu later on…

Have a great weekend (I’m told the rain’s going to clear),

Sarah

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2 Responses to “Peas please”

  1. Margaret Says:

    Great peas I just stringed and cooked whole pods and all lovely and sweet ! Had boiled with new potatoes carrots and some broad beans I grew yesterday with pesto yum and today butter and mind on the side with roast chicken. Soo swert

  2. Dani Says:

    nice, simple dish. thanks for sharing


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