Saturday at the farmer's market was all about the green: asparagus, broccoli and shell peas. I'm not sure what I'll do with the asparagus and broccoli, but I knew exactly what I wanted to do with the peas: pasta.Guilano Hazan's new cookbook, Thirty Minute Pasta: 100 quick and easy recipes, is filled with wonderful recipes and ideas for pasta. Think you've made every pasta imaginable? Think you have already tossed everything you can toss with noodles? Think again.
The idea for the peas with pasta is simplicity embodied: cook an onion; add some peas; puree half of the mixture; add back to the peas with some pasta water; and finally toss with the pasta. I made this recipe during the winter with frozen peas and it was delicious, but making it with fresh peas took the pasta to a whole new level. 
Since there is no butter, cheese, citrus or other flavors, the sweet, green essence of the peas really sings a magnificent solo. The only thing you need is salt and plenty of freshly ground black pepper, which provides the perfect contrast to the peas. A drizzle of olive oil over the finished dish? Delizioso!
