Peas and Parrano

When I was a child, I hated peas. If you wanted to set me off at the dinner table, all it took was a spoon full of peas. No way, no how.

Thankfully, I came to my senses. I think it had something to do with Molly's sinful pasta primavera. Here is a VERY loose interpretation of that dish. Enjoy! Pasta with Peas and Parrano

Heirloom Tomato Salad with Avocado

Pasta Ingredients:

pasta- cooked al dente

frozen peas- about 1.5 cups

2 cloves of garlic

olive oil- 2-3 glugs

2 tbs butter

2-3 tbs milk

lemon zest- 1/2 lemon

salt and pepper to taste

parrano cheese- it tastes similiar to parmesan

Salad Ingredients:

avocado- chopped

tomatoes- chopped ( I picked up the most beautiful heirloom tomatoes at Whole Foods, but use what you have.)

olive oil- 2 glugs or so

salt and pepper to taste

Prepare the pasta, drain and set aside. Crush garlic and throw it in a skillet with olive oil. Add peas. Cook on medium heat until peas are defrosted (maybe 2-3 minutes or so). Add milk, butter, s & p, and lemon zest. Stir for another minute. Add hot pasta and continue to cook for 2-3 minutes, until nicely combined. Add the cheese right before serving.

Serve with tomato salad and a glass of white wine.