Peas, Posies and Papa

Here's a three-in-one post, my attempt to get caught up on the news from Anthonyville. First up in the discussion is:

Peas

We just harvested our second batch of peas for the season. Yum!

The peas went wild this year! I think the cooler, rainy spring had something to do with the peas being so happy. Unlike years past, we have actually picked peas twice this year and are hoping to get one last pea picking in before the hot weather is here to stay.

Here's one of my favorite simple recipes that combines three of my faves: peas, pancetta (well, bacon of any kind) and Parmesan!

farfalle with peas and pancetta

Servings: Serves 4 as a main course.

Ingredients

2 pounds fresh peas in pod or one 10-ounce box frozen baby peas
1 pound sugar snap peas and/or snow peas
1/2 pound sliced pancetta or 1/4 pound sliced bacon
2 shallots
1 pound dried farfalle or rotini
3 tablespoons olive oil

Accompaniment: freshly grated Parmigiano-Reggiano

Preparation

Shell fresh peas if using. Diagonally cut sugar snaps and/or snow peas into thirds. Finely chop pancetta and shallots separately.

Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for peas and pasta. Have ready a bowl of ice and cold water.

Cook fresh or frozen peas in boiling water until tender, about 2 minutes, and with a slotted spoon transfer to ice water to stop cooking. Cook sugar snaps and/ or snow peas in boiling water until crisp-tender, about 2 minutes, and with slotted spoon transfer to ice water. Reserve water in pot over low heat, covered. Drain peas in a colander and transfer to a bowl.

Heat oil over moderate heat until hot but not smoking and cook pancetta, stirring, until golden brown and edges are crisp, about 10 minutes. Stir in shallots and cook, stirring, until just tender, about 2 minutes.

Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente. Ladle out and reserve 1 cup pasta water. Drain pasta in colander and add to pancetta mixture with peas, 1/4 cup reserved pasta water, and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through.

Serve pasta with Parmigiano-Reggiano.

I've used any kind of bacon you can imagine, any kind of onion I have handy and any kind of pasta I'm in the mood for. Works every time.


Posies

The late spring/early summer flowers are showing off right now. Flower gardens everywhere are absolutely glorious this time of year. We don't have much more than a few pots here and there, but we're enjoying every bloom that smiles our way.

Taylor's marigolds.

Love the fuschia snapdragons we put in pots this year.

Taylor stopped to smell the flowers at an outdoor flower display in Old Town.

Papa

Taylor treated her papa to an ice cream date for Father's Day. The two of them have had many a laugh over a scoop of Ben and Jerry's finest. This ice cream date with dad was no different. John tried a new flavor and Taylor had her usual, mint chocolate chunk. But since it was Father's Day and all, she upped the ante and had M & M's on top. Now that's what a call a scoop of ice cream!

I don't know. Who is supposed to be Ben and who is supposed to be Jerry?

Looks like two partners in crime. I cannot fail to notice that Taylor refused to stop shoveling it in, even for the posed photos...

Almost seven years of fatherhood and he's still a kid at heart.

That's it for now. Work wiped me out this weekend and I'm still in recovery mode as of Tuesday night. Either I'm getting old or critical care nursing is more brutal than I ever suspected.

Kristin