I can’t think of a better spring supper than peas, briefly warmed in a saucepan with salted butter.
I have realized something. Every vegetable, every fruit, and every flower, is my favorite on the day when they are at their peak. One day asparagus might win the prize, the next it might be a tomato or a dahlia. I just can’t pick a favorite, so I will have a different favorite every single day.
And today, peas win.
Food production has not been a sure thing the past eight months in our garden, but one thing that’s done quite well is shelling peas. With one kid away at college, we are picking far more than we need. So for the first time ever, I can freeze some for the off-season!
The National Center for Food Preservation recommends blanching the shelled peas for 30 seconds in boiling water, then draining and freezing them in jars. So, that’s what I did! It could not be more simple. I’m excited to have sweet peas for the off-season, either to eat plain, or in one of our favorite dinners, pasta carbonara. Peas are not authentic to this dish, but we love them here.
Pasta Carbonara ala Poppy Corners
1 lb. pasta (we prefer thick long noodles for this, like linguine)
1 lb. bacon (preferably pastured), chopped
1-2 cups peas (fresh or frozen)
3 cloves garlic, minced
2-3 eggs (as fresh as possible)
1 C parmesan (plus more for serving), finely shredded
salt and pepper
Get some water heating for pasta.
In a very large skillet, cook the bacon until crisp and all the fat has rendered. Do not drain. Add the garlic and fry for 30 seconds until fragrant. Add the peas, and turn the burner down to simmer. Let that go for a bit.
In a large bowl, whisk the eggs with the parmesan. If you have very large eggs, two will be enough. For smaller eggs, use three. Add salt and pepper. Set aside.
Cook the pasta according to package directions. When cooked al dente, drain, then add to skillet with pea mixture and toss pasta so that every strand is coated with bacon drippings, garlic, peas, and bacon.
Add a scoop of the hot pasta mixture to the egg mixture, stirring vigorously (you want the eggs to warm up without cooking. This is not pasta with scrambled eggs!). Add a little bit more of the pasta, stirring all the while, until all the pasta is in and mixed.
Serve in large bowls with extra parmesan.
