06.29.11

FOOD / 04

so in the winter when it’s cold,  it seams all i ever want is pasta with butter on it. now that it’s summer and getting quite hot,  it turns out all i ever want is pasta with butter on it. i wanted to share one of my most favorite versions of p with b (pasta with butter – it’s code, you wouldn’t understand).

this one has peas, prosciutto, parsley, lemon and mint.

mind you, i shelled every last one of these darn peas because there was a bit of an over fertilization issue in the veggie garden. peas straight from the garden are AMAZING, but what is also amazing is not having to freakin’ shell every single pea. you’ll notice below i order you to use frozen peas.  yes, i know, frozen veggies are soooo passe.

that’s what i said, but we’re wrong.  frozen peas are the best.  get the petite peas – french for little bitty baby peas. they are frozen at their sweetest and they are respected among chefs so you don’t have to be embarrassed.

ps.  i got all of that information from the “pea” episode of iron chef.


what you’ll need:

– 16 oz of spaghetti (that will feed four, cooking for two . . . you do the math. cooking for one, i feel your pain . . . i was single for a long, LONG time).
– 4 tablespoons unsalted butter – get the good stuff – don’t scrimp
– 2 cups of frozen peas
– 4 thin slices of prosciutto
– zest of one lemon
– 1/4 cup of fresh mint and parsley coarsely chopped
– salt and pepper to taste

what to do:

– get that water boiling and turn the stove to 450 degrees.
– i’m not gonna tell you that once the water boils, add a bit of salt and oil and cook the pasta . . . cause you already know that.

while the pasta is cooking here’s a couple other things to do:

– put the prosciutto on a baking sheet and pop it in the oven for about ten minutes or until crispy.
– chop those herbs and zest that lemon
– once the pasta is cooked, drained and put into a large bowl and the prosciutto is crispy:
– in a small skillet on med heat saute the butter and peas until the butter is melted and the peas are bright green (just a few minutes)

now:

– toss it all together (everything, pasta, butter, peas, herbs, zest), crumble the prosciutto on top, add your salt and pepper and eat your peas! and you thought you couldn’t cook. this is so easy, right?

{ column + photos by , design by bri }

14 COMMENTS

Add your own

    Sophie says:

    Ok. I’m making this tonight. Gotta love the peas!

    Rebecca says:

    I love your food designs, Bri!

    Kate says:

    Looks soooo yummy!

    Kate

    Oh we are so making this for dinner tonight!

    yum! need to make this pronto.

    DARN IT you girls are funny AND talented! Jerks.

    I’ve always loved the prosciutto and peas combo, with tons of butter, but I’ve never thought to add lemon and mint to the mix. That plate is definitely summer in your mouth.

    annawithlove says:

    “its like pasta with polka dots” LOL love it.

    hola!design says:

    pasta with polka dots! yes!

    Seriously I eat noodles and butter at least once a week…straight- up, no frills – maybe it’s time to expand my horizons, but just say no to frozen peas!

    Ruby Mogford says:

    Sounds GORgeous, but what are the orange wedges for? x

    Beckie says:

    What do you do with the orange? :-/ Is for snacking while cooking?

    bri says:

    hi guys! bri here, totally my mistake! i kept the orange slices in there from a previous post on accident! but hey, just eat your oranges too! 🙂

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