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Pea Green With Envy



If you have followed this blog for awhile, you’ll notice that I have a little love affair with peas (see Lemon Spaghetti with Pea Pesto). Not only do I enjoy their clean, bright taste, but I just love the vibrant, crisp green pearls on your plate. It’s like an accessory for your food, they dress up anything! Take this dish for example. Between the green pearly peas and the adorable farfalle it’s almost too pretty to eat. On a practical level (boo) they are cost effective and keep well in the freezer so you can always have them on hand. Peas are a healthy addition to any meal. Other vegetables must be so envious of the pea.

This dish is a take on a recipe from my Everyday Food Cookbook. It was supposed to be Salmon Farfalle with Mint and Peas. A very spring dish. I, however, did not have salmon but decided shrimp would be a good substitute. I know there are cultures, the Mediterranean for example, that use mint in savory dishes but I have to say, I am not a big fan of it in my savory dishes. Perhaps my palate is not tempered for mint in savory foods. While it did taste very springy and refreshing, I just found the mint to be a bit too assertive and longed for something a little milder. Maybe parsley or basil.

Shrimp and peas can always be kept on hand in the freezer. They thaw and cook quickly and pair wonderfully together. This is a dinner you can cook up on a whim for a weeknight dinner and is impressive enough for when unexpected company comes over.

Shrimp, Pea and Basil Farfalle

3/4 pound farfalle, or other short pasta
¾ pound shrimp, peeled and deveined
Coarse salt and ground pepper
Juice and finely grated zest of 1 lemons
1 package (10 ounces) frozen peas, defrosted
1/4 cup chopped fresh basil, plus more for serving

Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving 1 cup pasta water; return pasta to pot. Season shrimp with salt and pepper, and place in a medium skillet. Add lemon zest. Saute about two minutes per side. Add peas, and cook over low heat. throughout, 2 to 3 minutes more. Add pasta to skillet; add lemon juice and basil. Season with salt and pepper. Toss carefully to combine. Add reserved pasta water as necessary to smooth sauce.
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