P+P recipe XV: Minty Pea Pasta With Seasoned Breadcrumbs
This colorful pasta dish is perfect for lighter springtime fare. Featuring a sauce of blended mint & peas and topped with savory tomato toasted bread crumbs, it’s the perfect balance of fresh and filling. And hey, when Hellmouth summer hits you can switch up the noodles and serve it as a chilled pasta salad. It also makes one helluva frittata. We stan a multi-functional dish here at P+P.
INGREDIENTS:
1 lb pasta (I used bucatini)
300g or roughly 10 oz. frozen peas
1/2 cup mint
Half an onion, finely minced
Salt + Pepper
For seasoned bread crumbs: 2 tblsp tomato paste, half a clove of minced garlic, 1 tblsp olive oil, 1 cup of breadcrumbs
DIRECTIONS:
Blend the breadcrumbs with the garlic, tomato paste and olive oil until the colors are mixed. Toast them in a pan until slightly brown and set aside.
Start by stir frying the onion until nice and fragrant. Add your peas and cook them for 10/15 minutes, then add the mint and salt & pepper to taste. Blend into a puree.
While you do all this you can boil the pasta, adding it to the sauce as soon as it’s strained. (You can set a little pasta water aside if you need the sauce to be saucier.) Finish with a generous topping of breadcrumbs.
Serves about 4
Happy May Day Feasting!
