Friday, May 11, 2012

Paccheri and cheese with peas and mint

After many weeks of threatening without delivering, it is actually raining in the Metroplex. This is farmerspeak for "Yay, day off!!"

I made this so long ago, I had wanted to recommend it to you guys for Easter. Obviously, I'm still trying to work out my farm/blog/life balance... bear with me. Anyway, this is a great little pasta, perfect for a gathering as part of a buffet since it's not the kind of thing you want to make an entire meal of; it's yet another glorified mac and cheese, really. Fresh in-shell peas are still in big glorious piles at Central Market, and they just scream "eeeee spring!" to me. (And as of this morning, they finally have ramps too! Eeeeeee SUPER SPRING!) Peas and mint are a classic combination, of course, made all the more interesting with a few Italian cheeses: Parmesan, Fontina, and ricotta (although ricotta is not technically a cheese).