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Pappardelle with Sardines, Romanesco & English Peas

This Wine & Dine Wednesday post is a quick supper I whipped up a few weeks ago out on the island. We often keep cans of tuna and sardines there for an easy meal. They are super versatile, convenient and hugely flavorful to anything you mix them with. This is really about assembling as much as cooking as it is a one bowl meal that comes together quite quickly.

Cut the Romanesco into bite sized pieces, laying them on a sheet pan sprinkling with extra virgin olive oil, salt & pepper. Roast in 400 degree oven until some of the edges turn brown. Set aside. Salt a big pot of water and cook the pappardelle according to the package instructions. While that cooks away, shell the peas. Crack open a tin of sardines packed in olive oil, straining out most of the oil. Grate a few handfuls of Parm. Once the pasta is done, drain, put it all back in the hot pot that it cooked in. Add the peas. The heat from the warm pasta will cook them ever so slightly. Add the sardines, the Romanesco and the cheese. Toss. The sardines will break up and coat the strands of pasta. Add a bit more cheese if needed. Finish with a heavy hand with the pepper and taste to see if salt is needed. Enjoy!



 

 

Shelling Peas & Arugula

20140808-034429.jpg Shelling peas, also called English or garden peas, are abundant this time of year. We have been getting some really great ones out on the island and I have taken to serving them fresh out of the pod, uncooked, in a variety of things. I added the fresh raw peas to a salad Nicoise for a fresh hit a few weeks ago. They were a winner with a peppery arugula salad last week, adding just the right amount of sweetness to the salad. Not cooking them or even quickly blanching them keeps them incredibly sweet. They also stay such beautiful shades of vibrant green, which you know rates high in my book. They are like candy, so good you can eat them straight out of the pod for a quick snack.

For the salad I just mixed up a quick vinaigrette of fresh squeezed lemon juice, a dollop of Dijon mustard, salt & pepper and then slowly whisked in extra virgin olive oil. Mix that all together and pour over the arugula and toss. Sprinkle the fresh peas about, and top the whole lot with shavings of fresh Parmesan. Summer in a bowl!