Minimal Monday: Pasta with Fresh Peas, Lemon and Mint

Fresh garden peas are only around for the blink of an eye.  When you spot them don't think twice.  
If you buy your peas at a farmer's market you may be able to find someone who is selling them already shelled.  Can't find fresh peas?  Don't make this dish.

For this dish each ingredient is as important as the next. Be heavy handed with them all.  It's as much a bowl of fresh peas as it is a pasta.  The mint and the lemon and the garlic and the pepper flakes all sing out equally.  Use a full cup of deeply toasted pine nuts.  You won't be sorry.

Pasta with Fresh Peas, Lemon and Mint
serves 4
3/4 lb of your favorite pasta
2 cups fresh shelled peas
1/4 cup good olive oil
3 cloves garlic, minced or thinly sliced
1 tsp red pepper flakes
Juice and zest of 1 lemon
1/2 cup dry white wine
1 bunch fresh mint, sliced in fine ribbons
salt and fresh cracked pepper 
1/2 cup freshly grated Parmesan Reggiano cheese 
1 cup toasted pine nuts

• Cook your pasta in lots of salted boiling water.  Time it for a few minutes less than the package directions for true al dente.  For the last minute of cooking, put the peas into the pot and bring the water back to a boil.  Drain and set aside.
• Heat the olive oil in a large pan and saute the garlic and red pepper flakes for a few minutes, don't let the garlic brown.  
• Add wine and lemon juice to the pan and let the liquid cook down for a few minutes.
• Add the lemon zest and fresh mint.  Season to taste with the salt and pepper.  Heat through.
• Add the cooked pasta and peas directly into the pan and toss to combine everything well.
• Toss with the grated cheese and taste for seasoning.
• Serve with more grated Parmesan Reggiano cheese, fresh black pepper and the toasted pine nuts.

Notes:  Remember, minimal dishes are your excuse to go for the really good ingredients.  Invest in a great olive oil, and buy the good cheese--- Parmesan Reggiano.  You're going to taste the difference. 

Happy Monday!