Recipe: Sweet Pea + Mint Pasta (It's Green!)

I have used this recipe for spreads, fillings, pasta sauce...you name it. In fact, I have posted it as a spread on this very blog, bit it bears repeating in a new form. It is soooo good, so fresh, so easy, and most importantly, so green! Your family will gobble this up for St. Patrick's Day.




Sweet Pea + Mint Pasta
serves 4-6


1# pasta cooked and drained, with about 1/2c pasta water reserved

1 10 oz. bag frozen organic sweet peas, thawed (such as Sno Pac)
1/4c fresh mint leaves
Juice of 1 lemon
Olive oil
Salt + Pepper
Parmesan Cheese


-Place peas, mint + lemon juice in food processor
-Pulse to incorporate
-With processor on, drizzle in olive oil until desired consistency 
-Season with salt + pepper

-Toss with hot pasta

-Thin as needed with reserved pasta water

-Top with grated or shaved parmesan

Enjoy!

Cabbage

Cabbage is a wonderful veggie that often gets a bad rap. My family doesn't do a whole lot for St. Paddy's Day (my offer to make green waffles was de-nied by my toddler, as was my request for green clothing, crayons or anything. his current favorite color is blue.), but I did make a darn good cabbage dish for dinner. No formal recipe, just give it a try...


1 small yellow onion, diced
1/2 head large green cabbage, chopped
1 large apple, diced (I used Pink Lady)
olive oil, salt + pepper

saute onion in olive oil until translucent. Add cabbage + apple. Saute, stirring occassionally until you see some browning. Reduce heat, add about 1/4C water, cover and cook until cabbage and apples are just tender. Season with salt + pepper. Great hot or cold!