Peas Please!

As the last few days of August release their winter chill, the sun’s heat strengthens and the first shoots burst from the soil. Spring arrives Down Under and we are gifted with colour and wonder everywhere.

Picture the stunning array of flowers, now in full bloom, their perfume fresh and fragrant. The birds sing, babies are born and we emerge, awake and fresh from our winter hibernation, blankets, jumpers and skivvies, ready to enjoy the months ahead.

The best indication of Spring for me is the bountiful supply of fresh peas that now become available. They are bright green and crisp and pop open to reveal sweet gems which burst in your mouth.

Back in Winter I planted a number of pea plants. Starting with a small packet of seeds I found a warm, sunny position in my garden with plenty of fertilised soil, made a couple of holes, and buried the little treasures. A month of nurturing and daily watering ensured a successful crop of fat, juicy pods waiting to be plucked and cooked. A quick blanch in boiling water for two minutes or so is the best.

Peas are brilliant because they can be used in just about everything, and even make an excellent meal on their own. They go hand in hand with flavours like mint, basil and lemon and are delicious when dressed in gravy, or even with a good old knob of butter. And what good is a roast chicken without a side helping of these tiny green morsels?

Peas have many uses but my favourite way to celebrate this wonderful veg is to make a Pasta Primavera as the Italians call it. This Spring Pasta dish combines quality pasta with the freshest ingredients and is the perfect option for a picnic in the park or by the beach. And it couldn’t be easier to make.

The best way to go about it is to think green and use a range of vegies such as peas, French beans, and broad beans. Any pasta will do but why not be adventurous and try something new. And make sure you have plenty of crusty bread and olive oil to go with. Then sit back with a glass of bubbly and a bowl full and enjoy.

You Will Need:
• 500g pasta
• 250g peas
• 200g French beans, trimmed
• 150g broad beans
• ½ cup each of fresh mint and basil, torn
• Extra virgin olive oil
• Parmesan cheese
• Salt and Pepper to taste

Serves 4

Bring a large pot of well-salted water to the boil and cook pasta according to the directions.

In the last 5 minutes of cooking, add the vegetables and cook till bright green and al dente.

Drain the past, reserving half a cup of the cooking water. Add enough oil to lightly coat the pasta and stir thought a couple of teaspoons of water to form a thin sauce. Discard remaining water.

Add the herbs and season to your taste. Serve garnished with the Parmesan and enjoy.

Brendon D’Souza a.k.a. The Smiling Chef :)