the bounty of summer brings many good things and along my walk through chelsea market one day, i came upon a moundful of fresh pea pods! i admit that i've never seen fresh peas or their pod - the peas i'm used to come from my local market's frozen food aisle, so i was quite excited at the prospect of grabbing a bunch and throwing them into something. while at the market, i also grabbed a bunch of fresh mint because - well look at it! also, i've read so many recipes with fresh mint and peas that i figured whatever i made with the peas some fresh mint would be a welcomed addition.
so what had i decided on making? well my easy go-to dish with any ingredient i've never used before (yes, i've used peas but fresh peas? i think not) would be pasta. pasta is such a blank canvas for me that i find i can play with different ingredients and flavor profiles and the result isn't horribly bad. armed with some fresh salmon and linguine, i kept my flavors simple in hopes to highlight the fresh peas and mint.
as usual, i never really follow a recipe. so here's what i did in a quick recap:
- threw a pot of water with a "heavy" pinch of salt onto the stove
- while waiting for the water to boil, i shelled and rinsed the fresh peas
- diced up some pancetta (optional), shallots and sliced salmon into biteable pieces
- in fairly large pan at low heat brown the pancetta with a little olive oil, once browned, remove (around this time, the water should be boiling, throw in the pasta of your choice)
- in the hot pan on medium heat throw in shallots until soft then add the salmon, hopefully the bottom of the pan begins to get this crusty browned bottom
- 3-4 minutes before the pasta done, add the fresh peas into the water
- 1 minute before the pasta is done, i use a large hand strainer and transfer the pasta straight into the large pan with the salmon, shallots and turning the stove up to medium-high heat
- throw in some of the pasta water (nice sizzling sound) and add until there's a bit of liquid on the bottom (for added flavor you can add veggie/chicken stock)
- quickly chop a handful of mint, the pancetta and toss with pasta until coated, remove from heat and season with salt & pepper
- plate pasta and drizzle a little extra virgin olive oil
i quite enjoyed the dish and the fresh peas definitely have a different texture than that of its frozen counterpart. the fresh peas are sweet without being watery which i find is true of the frozen peas (grant it, i still enjoy frozen peas as well). it almost has a little more of a "bite" to it... i think the only frustrating part is that you would need to shell a lot of pea pods to get a good amount for a larger dish. but something like a pasta or risotto dish would make a nice addition.















