Thursday, May 20, 2010
Sugar Snap Peas and Scallions with Pappardelle
What a Springy dish, springing into summer...mmmmm!
Meghan found this recipe from Food Network Magazine and what a SNAP (pun completely intended)
This was such an easy fix as I was ravished by hunger after the gym. I was honestly thinking of getting take out, but the peas were going to go bad had I not fixed this then and there. Honestly this dish took 20 minutes.
Easy Easy steps here....Dice up your veggies, cook bacon, get your pasta water heating...cook veggies till tender, cook pasta Au Dente (translating "To The Tooth" in Italian), add bacon, and grate fresh Ricotta Salata or Pecorino Romano. Viola..enjoy.
By easy mistake Meghan bought a fresh Ricotta instead of the Ricotta Salata. Thusly I used a Peppato Romano instead. Just like a Pecorino Romano...except the Peppato has Black Peppercorns giving it an extra peppery taste.
Now you ask me, "What is Ricotta Salata?" Well, the word "Ricotta" actually means "Re-Cooked" referring to the process of making the cheese. Traditionally a Sheep's Milk is cooked and then separated out (curds and whey type stuff). The big difference of "Salata" vs traditional hand dipped Ricotta is that the product is immediately dried and pressed together and not aged. So you get a nice salty and milky taste/texture to your dish. Thusly pairing well with your pasta.
What a happy happy dish, healthy as well. I paired it with a great little white I found at a local winery in my home town. Nonetheless a crisp Sauv Blanc or velvety Viognier will work as well.