Wednesday, June 16, 2010

CSA Week 1: Sugar Snap Peas

Yum... I love cooking from the CSA. It forces you to be so much more creative in the kitchen.

This recipe was adapted from Serving Up The Harvest. Quite possibly the greatest seasonal produce cookbook ever.

Bow Tie Pasta & Farm Fresh Peas

2 cups peas (about 2 pounds in pods)
12 oz. (one box) of bow tie pasta
2 T. extra-virgin olive oil
1 small onion, diced
2 garlic gloves, minced
1 cup parmesan cheese
Salt and pepper, to taste

Bring a large pot of salted water to boil. Add peas to the salted water and boil just until tender (about 3-5 minutes). Scoop out with a slotted spoon. Add pasta to boiling water and cook until al dente.

In the meantime, heat olive oil over medium in a large Dutch oven. Add onion and garlic and saute until softened and fragrant (about 2-3 minutes). Reduce heat to very low and stir in peas.

Drain pasta and add to pea mixture. Stir in parmesan cheese. Season generously with salt and pepper. Serve immediately.


  1. Asparagus to Zucchini is also a must have. Goes through every vegetable and how to store and prepare it followed by some recipes.

  2. I love when you make this for our Sunday dinners. Delish!

  3. Copied and pasted to gmail for later use, check! Thanks Sam. :)


Thanks for reading!