I can hardly wait for those fresh Spring peas! I absolutely love them raw right out of the pod. However, I like them just as well with some of the fresh pasta that I find at the Windsor Farmers Market ... Yummy!
1# of Windsor Farmers Market fresh pasta
1-1/2# fresh peas, in their pods
3/4 C. heavy cream – or Greek Yogurt
1/2 C. chicken broth
1/2 C grated Parmesan cheese, more or less as you like
3-4 T. pine nuts
1 bunch of well-washed & dried arugula, remove the tough stems & chop the leaves
Cook pasta in a large pot of boiling salted water, to al dente. Add peas when pasta is one minute from draining. Return the pasta & peas to the pot.
Meanwhile, in a large skillet, combine cream and chicken broth; simmer about 7 minutes, until slightly thickened. Stir in the Parmesan. Add to the pasta & peas. Toast the pine nuts for a minute or two and sprinkle over the pasta, along with the chopped arugula. Season with salt & pepper. Serve & ENJOY!