If there's a particular recipe site you like, get on the mailing list. Seriously – do it. Make a folder and route the mail there so you can go over it at your leisure. Chances are, you’ll delete about 95% of what you get – but every once in awhile, something comes over the transom that’s worth keeping.
I’ve made no secret of my admiration for Giuliano Hazan. I think his cookbooks are great, his recipes can be lifesavers, and I’ve very rarely had an issue with anything I’ve read from him.
The Sweet Partner in Crime and I were exhausted after a weekend that included our joint birthday/wedding celebration and hosting a Mother’s Day brunch. We needed something that would require a minimum of effort this evening and I’d been emailed a recipe that sounded promising. I took it and modified it a bit thanks to a couple of other ingredients we had around, and it turned into an ultra quick, very healthy vegetarian springtime pasta that was absolutely yummy. Alas, no pictures of this one…but you’ll be glad you threw this one together!
- 1 medium onion, chopped
- 2 tbsp. olive oil
- 12 oz. package frozen peas
- 10-12 mint leaves
- 1/2 c. white wine
- 1 lb. pasta
When the peas are ready, drop the heat to low. Put half the peas, the mint, and the white wine in a food processor and puree. Return the puree to the whole peas. Add 3/4 c. of the cooking water (more if necessary) to the peas and stir well to make a sauce. Season liberally with salt and pepper.
When done, drain the pasta and toss it well with the sauce. Top with a little parmesan and serve with a nice pinot grigio. It almost seems too simple, but trust me – try it.