December 9, 2013 | POSTED IN

Orecchiette with Spring Peas

pasta with peas web

Author: adapted from a family recipe

This recipe, which features fresh spring peas, is taken from our Summer, 2012, newsletter. Fresh peas at the farmers market reminded me of this simple dish from my Mother in Law. For more background on the recipe, and for a simple way to shell peas, this newsletter can be found in our archived newsletters here.

Yield: Serves 4 as a main dish

Ingredients: 1 lb dry orecchiette pasta: 1 lb fresh spring peas in their shell: 2 Tbs olive oil: 4 young leeks sliced thinly (white and light green parts only): salt and pepper to taste (dry red pepper flakes, if desired): 2 cloves garlic smashed and chopped: 1 C grated Romano or Parmesan cheese (if desired): zest of one lemon:


Leisurely shell the peas while enjoying a glass of wine. Heat the oil in a saucepan over medium heat and add the leeks, salt, pepper, and saute’ until the leeks are soft. Next, add the garlic and lemon zest, and continue to cook until the garlic turns translucent. Meanwhile, bring a large pot of salted water to a boil and add the pasta. Cook according to package directions or until al dente. One minute before the pasta is done, add the peas to the cooking water. Drain in a colander, and then return the pasta and peas to the pot. Pour in the sauce and toss. This dish is wonderful with any of our spring wine selections, particularly the Chardonnay. If you’re lucky to have a bottle of our chilled Rosé, this will be an inspired pairing!