This sauce defines what the first signs of Spring mean to me. The art of shelling peas is not lost on a hurried mom, and I savor the few weeks we have of sweet, fresh peas that require only a bowl, a companion and a few rays of sunshine on the patio. Enjoy this dish, but savor the prep that goes alongside it.
Ingredients
2cupsEnglish shelling peasfresh peas
1/2Yellow onionthinly sliced
1Shallot
1cloveGarlic
1Fennel bulbthinly sliced
2cupsFresh spinach
1tspFresh marjoram
1/3cupOlive oil
1Lemonjuiced
Shaved parmesan
Salt and pepperto taste
1lbFettuccinethough this recipe makes enough sauce for 2 lbs. pasta
Instructions
Blanch the peas in boiling, salted water for 1 minute. Shock by placing in cold water and set the peas aside.
Sweat the onions in a pan with a little butter until they look translucent. Add the spinach and fennel and cook for another 4-5 minutes, or until the fennel is tender. Add the shallots, garlic, half the peas and marjoram and cook another 2-3 minutes.
Puree everything but the remaining peas and return back to the pan, adding the oil and lemon juice, salt and pepper to taste, and remaining peas. Keep the heat off until the pasta is nearly cooked.
Cook your pasta al dente, warming the sauce back up with 1/2 cup of the pasta cooking water. Pick your pasta with tongs and toss them into the warm sauce in the pan. Serve immediately with shaved parmesan.