Macaroni and Cheese with Fresh Peas
Grown-up Asiago Pasta Shells with Peas and Spinach
In temperate regions, the growing season for fresh garden-variety ("English") peas is limited. Though peas are best enjoyed fresh - not left sitting on the supermarket shelf - they can be difficult to locate in this state. Seize the opportunity when they are in season and eat them as nature intended - raw and straight from the pod.
In this vegetarian pasta recipe, the peas are left nearly raw and only heated by the steam from the pasta to capture their true flavour. Macaroni and Cheese with Fresh Peas uses al dente pasta shapes; orecchiette (“little ears”), or small shells that act as little individual cups for the peas.
For a seasonal side dish, fresh peas can also be lightly steamed and served with a touch of butter.
Adventurous adults may wish to add more asiago than directed. As-is, the recipe is mild and lets the flavours of fresh produce shine through. Delicious!
Macaroni and Cheese with Fresh Peas Recipe
Serves 2
Preparation time: 30 minutes, mostly for shelling peas
Cooking time: 15-30 minutes
Ingredients:
Pasta:
- 2 servings (160 grams, 6 ounces or about two cups dry) small pasta shells or orecchiette
- 2 cups loosely packed baby spinach leaves, washed
- Generous half-cup fresh shelled peas (in-shell equal to about one quart or 4-5 cups). With fresh peas, one pound pea pods equals one cup shelled peas.
Sauce:
- 1 1/3 tbsp. butter or margarine
- 1/3-1/2 cup milk
- 1/3 cup shredded asiago cheese
- 1 ½ tsp. cornstarch
- Pinch red pepper flakes
- Freshly cracked pepper and salt to taste
Directions:
- Shell the peas into a bowl by gently squeezing each pod between the thumb and forefinger, popping the seam of the pod. Open and scrape out peas with a finger.
- Put on the water to boil pasta.
- While water is boiling, melt butter in a small saucepan over low-medium heat, stirring constantly to prevent burning. Slowly add the milk, whisking constantly.
- Slowly whisk in the asiago cheese, whisking constantly until cheese is melted. Do not let the mixture boil.
- Add the cornstarch gradually, whisking well. Whisk and cook until sauce has thickened.
- Season with hot pepper flakes, salt and pepper to taste.
- When pasta water boils, cook pasta according to package directions (al dente). For small pasta shells, this will take only about five minutes.
- During the last minute of cooking, drop in the washed spinach leaves.
- Cook until the spinach is slightly wilted and still bright green.
- Drain pasta and spinach and return to the pot.
- Toss with fresh peas and fold in cooked sauce.
- Top with additional asiago, salt and pepper if desired.
