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often makes this vegetable-packed pasta when the weather is hot.
delicious and simple, which is what she likes in a recipe, 'especially
you've been testing
desserts all day.' "
Recommendation: A clean, lean Pinot Grigio from Italy, such as the
Doro Princic or 1996 Santa Margherita, is all the contrast the sweet
the peas and the tangy tomatoes in this pasta need.
cup fresh peas (about 1 pound in the pod)
or thawed frozen peas
3/4 pound penne, orecchiette or medium shells
2 tablespoons extra-virgin olive oil
1 cup fresh or thawed frozen corn kernels
1 cup halved cherry tomatoes
1/2 cup torn basil leaves
2 tablespoons unsalted butter
Freshly ground pepper
1/2 cup freshly grated Parmesan cheese
(about 1 1/2 ounces)
In a small saucepan of boiling water, cook the fresh peas until just
about 4 minutes. Drain and rinse the peas under cold water.
In a large saucepan of boiling salted water, cook the pasta, stirring
occasionally, until al dente. Drain well and transfer to a large bowl.
Add the olive oil to the large saucepan, then add the peas and corn
cook over moderate heat until the vegetables are tender but not
about 5 minutes. Add the tomatoes and basil and cook just
through. Remove from the heat and stir in the butter;
season with salt and
pepper. Add the pasta, tossing to coat with the
sauce. Return to the bowl,
add the Parmesan and serve immediately.
- Emily Luchetti
Featured Archive Recipes:
Pasta with Fresh Basil and Mozzarella -
Hot and Cold (Lidia Bastianich)
Spaghetti con Pomodoro Crudo (Sophia Loren)
Summer Pasta with Basil, Tomatoes and Cheese
Index - Pasta Recipe Archives
Daily Recipe Index
Recipe Archives Index