Even amidst all of the heat yesterday I had a crazy craving for a big bowl of pasta. And after feeling slightly bitter that my appetite was in no way suppressed by the heat I finally gave in and embraced the idea of a belly full of noodles and all the summery produce I could add. Mom saw these first of our northwest season cherry tomatoes at the farmer’s market and got an extra pint for us along with a bunch of the most tender basil and some crisp shelling peas. Let me quickly say that to miss out on fresh peas in the height of pea season is a crime! Save the frozen guys for the dead of winter and focus on shelling faster than you can pop those little suckers. I promise, you will be so happy.
The only piece of this dish that isn’t in-season per se is the lemon for the sauce, but since it’s often a summertime heat wave staple it’s no biggie.
Not oily in the least this dish is instead wonderfully polished with the perfect amount of tang from the lemon, sweetness from the tomatoes, crispness from the peas, and creaminess from the butter and touch of feta. All together the sum of these ingredients, even in pasta form, makes for a light and fragrant dish for even the hottest of days. It travels well too and can even be eaten cold-ish. Just not right out of the fridge.
Fill a large pot with water and bring to a boil. Add a generous amount of sea salt. Drop 1 pound organic spaghetti and cook to package directions.
Meanwhile, melt about 2 Tablespoons of Extra Virgin Olive Oil and 2 Tablespoons of Kerrygold butter* in a sautee pan on medium heat. Add thinly sliced spring onions (white part only for this recipe) and slowly melt them into the butter and olive oil. Add 1 teaspoon of salt and continue to melt the onions. Remove from the heat and add the zest and the juice from one lemon and a few grinds of black pepper. Set aside.
Once the pasta is done transfer to a large bowl. Drizzle with olive oil, season lightly** and quickly toss to coat.
Still working quickly add the lemon sauce. Once the pasta is well coated toss in the fresh cherry tomatoes, basil leaves, shelled peas, and crumbles of Israeli feta***. Taste and adjust seasoning with sea salt and pepper if needed.
* Kerrygold butter is badass and should be used if you can find it.
**The key here, and to any pasta really, is to layer flavors by creating individual pieces that are seasoned and flavorful on their own. Ultimately this means seasoning the noodles before adding any embellishments. It will elevate your pastas and people will notice.
**We have our own little house mix of seasoning that Andrew made (we call it Magic Powder) and we use on anything and everything in the kitchen. Some of the basic ingredients of our mix include white pepper, organic garlic powder, and fine sea salt. Pulse into a fine powder and add to to the noodles…conservatively though. A little goes a long way!
***We love the Israeli feta from Trader Joe’s. It’s less tangy and salty than others, and packs a bit more of a creamy punch.
A few extras:
I will often add a fried or poached egg (I totally did yesterday). Give it a go, it works really well.
Use the lemon sauce as a base sauce and adjust the vegetables as the seasons and produce change.
2 Comments so far
Leave a comment