Pasta with pea pods

Pasta with pea pods is a fresh, spring dish, perfect for making the most of seasonal fresh peas. Here is an Italian version of the dish.

Ingredients

• 350 g of pasta of your choice (penne, spaghetti, or tagliatelle work well)
• 400 g of fresh pea pods (or 200 g of shelled peas if you prefer)
• 2 tablespoons of extra virgin olive oil
• 1 clove of garlic
• Salt and pepper to taste
• A bunch of fresh mint (optional, for fragrance)
• 50 g of grated Parmesan cheese (optional)
• Pasta cooking water as needed

Preparation

1. Start by bringing a pot of salted water to a boil for the pasta.
2. Meanwhile, clean the pea pods by removing the ends and the string that runs along the pod. If you prefer, you can directly use shelled peas.
3. Heat the extra virgin olive oil in a pan and gently sauté the garlic clove until golden, then remove it.
4. Add the pea pods to the pan and sauté for a few minutes. If you are using shelled peas, reduce cooking time to prevent them from falling apart.
5. Cook the pasta in the boiling water according to the package directions until al dente.
6. Drain the pasta, reserving some of the cooking water.
7. Remove the pea pods from the heat and, if you prefer, you can blend half of them with some of the pasta cooking water to create a cream.
8. Put the pea cream back into the pan, add the pasta and mix well, adding some cooking water if necessary to make it creamier.
9. Season with salt and pepper and, if you like, add some chopped fresh mint.
10. Serve hot, sprinkled with grated Parmesan cheese if desired.

Trivia

Peas are very much appreciated in Italian cuisine, especially during spring when they are at their peak of sweetness and freshness. Used both in main courses and as a side dish, they add a touch of sweetness and color to the table. Mint is a classic pairing with peas that enhances their fresh flavor.