When I saw these conchigliette (small shell shaped pasta I knew that a pea would sit beautifully in each one and so a pasta sauce was thought of before I finished shopping. Today is Tandy Tuesday and you can see Cindy’s contribution here. The main idea behind this concept is to make a pasta dish first and foremost. The second challenge is to use 5 ingredients. This is not always possible. Here I have made pea pasta.
- 100 g conchigliette per person
- 15 mls olive oil
- 1 onion finely chopped
- 125 g mushrooms sliced
- 250 mls frozen peas
- 30 mls crème fraîche
- while you get your pasta cooking heat the oil in a large frying pan
- sauté the onions until they are soft
- add the mushrooms and cook until they are soft
- stir in the frozen peas and as soon as they are heated add the crème fraîche
- you may need to loosen the sauce with some of the pasta water
- drain the pasta and toss through the sauce
I love gardening, and especially when I am planting vegetables. To me, there is nothing better than harvesting what you want to eat. And only when you want to eat it. Can anything get fresher than that? I have 3 beautiful pea plants in my garden. They produce peas with a perfect regularity. If I leave them to get nice and plump I can pod them for fresh peas. But they don’t produce enough for me to use an entire cup. And that is when I turn to frozen. There is nothing wrong with using frozen vegetables in my opinion. And peas are frozen so soon after podding that they may as well be fresh.