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Old 04-13-2016, 10:36 AM
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shivam shivam is offline
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Default it's spring! here's a recipe.

I made this last night and need to share it because it was amazing and i figure i'm not the only one haunting farmer's markets these days so here-

ingredients-
a bundle of super thin asparagus
Fresh English shelling peas
onion, shallot, or the white part of a super fresh spring onion/cebolla
couple cloves of garlic
fresh lemon zest
parsley
mint
dried basil
chili flake
tangy goat cheese (flavored is fine)
parm to grate on top
butter
olive oil
Pasta (i like butterfly, but any flat pasta is fine. tubes don't work as well, and filled defeats the purpose).

so while your pasta cooks in heavily salted water (maybe toss a sprig of herb in there for flavor too), get out a pan and put in a tablespoon of butter and splash of olive oil.

Once those are heated, start sauteing your onions and garlic for about a minute or so, till translucent. Make sure to sprinkle salt on your onions to draw out more moisture.

Add the asparagus, which should have been chopped into inch length logs or so, woody parts at the bottom hacked off. More salt, pepper, chili flake, and toss for a bit till it gets softer.

At this point add in your peas, the lemon zest, and the basil, parsley and mint (chopped finely). cook for like 4-5 min. At the end, add another tablespoon and a half of butter to make it a little more saucy.

When your pasta finishes, toss it straight into the pan with the veg, and add a big thwap of goat cheese and a bunch of parm, and toss till the cheeses melt and coat everything. It should taste tangy, salty, and lemony at this point.

put into bowls and top with even more parm because you're a helpless degenerate and it's delicious.
--
thanks for moving, mods

Last edited by shivam; 04-13-2016 at 11:14 AM.
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  #2  
Old 04-13-2016, 12:17 PM
Guild Guild is offline
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What brand of olive oil?
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Old 04-13-2016, 12:36 PM
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Red Hedgehog Red Hedgehog is offline
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Quote:
Originally Posted by Guild View Post
What brand of olive oil?
Certainly not Bertolli, that's for damn sure!
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Old 04-13-2016, 12:41 PM
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Quote:
Originally Posted by Guild View Post
What brand of olive oil?
hand pressed, from an olive tree your grandfather's grandfather planted and dedicated to Athena.
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Old 04-13-2016, 01:37 PM
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I'll definitely try this once there's fresh asparagus. Stupid April freeze!!
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Old 04-13-2016, 02:28 PM
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Certainly not Bertolli, that's for damn sure!


This is the best thing lol.
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Old 04-13-2016, 03:03 PM
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Thanks for the recipe. I'm on board and going to try it this week.

Quote:
Originally Posted by shivam View Post
hand pressed, from an olive tree your grandfather's grandfather planted and dedicated to Athena.
Now I'm def on board!

True story: we found this little Olive Oil place up in the mountains that like you can do taste testing and stuff and they fill your oil of choice from decanters and like I didn't think it was no thing but after using it I'm never buying grocery store olive oil. It's a world of difference. We have to make a two hour drive ever couple months for a refill but it's so worth it.

Bertolli really is shit piss.
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Old 04-13-2016, 03:49 PM
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also, if you don't like goat cheese, you can use super creamy feta, or other tangy cheese, and in a pinch even cream cheese will do just fine (as long as it's plain or savory-blueberry cream cheese probably isn't gonna work here).
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Old 04-13-2016, 04:27 PM
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But what does it look like?
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Old 04-13-2016, 04:45 PM
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pasta with green stuff on it. if you're not an artist, taking pictures of food makes it look like complete garbage, and i don't want to do that.
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Old 04-13-2016, 08:19 PM
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That sounds so tasty!

I've never heard of English shelling peas specifically. Are they that different from normal peas?
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Old 04-14-2016, 12:10 AM
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They tend to be bigger, but otherwise they're just peas. English shelling differentiates them from other types like snap peas, etc.
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Old 04-14-2016, 04:38 PM
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Oh man do you guys call peas "English shelling peas"? That's sort of cute. I thought peas were just peas wherever you went.
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Old 04-14-2016, 05:08 PM
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ok, so here's the thing. peas are, in fact, peas. There are three broad categories- snow peas, like the ones you see in chinese food, sugar peas, which have thicker skins but are edible in both peas and pod, and garden peas, which have thick ass shells that you have to pop off to get to the peas inside.

A specific variety of the garden pea is called the english shelling pea, but the name has grown to apply to any peas that don't have edible pods. plus, that's what my favorite greengrocer at the farmer's market calls em, so that's good enough for me.
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Old 04-15-2016, 06:22 AM
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Which are the kind you typically find mixed with chopped carrots in the frozen section?
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Old 04-15-2016, 09:40 AM
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Garden peas, harvested young for sweetness and texture
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