Macaroni and Cheese with Fresh Peas Recipe
Grown-up Asiago Pasta Shells with Peas and Spinach
Jun 26, 2008
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. 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 tender-crisp and only heated by the steam from the pasta, capturing 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 or margarine 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.
More seasonal vegetarian main dish recipes:
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