Wednesday, July 1, 2009
There is a bag of frozen peas in my freezer. It will stay there, untouched, for as long as fresh peas are in season.
5 oz dry pasta (I used whole wheat shells)
1/2 cup fresh peas
florets from 2 small heads of broccoli
1/2 cup quark
salt and pepper
big handful of chopped basil
big handful of chopped mint
green garlic oil (1 stalk green garlic or a few garlic scapes, pureed with 1/2 cup olive oil)
Cook pasta in boiling salted water according to package directions. When there are 5 minutes of cooking time left, add peas to the boiling water. When there are 3 minutes left, add broccoli. Drain and rinse with cold water. Combine pasta and vegetables with cheese, salt and pepper to taste, and herbs. Top with a few dabs of green garlic oil.