spaghetti with simple tomato basil sauce, meatballs and fresh peas

yields 4 servings

ingredients

olive oil 
sea salt
2/3 pound fresh peas in pods
1 pound spaghetti (such as barilla plus)
a block of parmesan reggiano, for serving

meatballs
1/2 bunch marjoram, leaves picked, roughly chopped
1/2 teaspoon salt
1/4 teaspoon ground pepper
3/4 cup good quality fine bread crumbs*
1/2 cup grated fresh parmesan reggiano
1 large egg, lightly beaten
2 tablespoons olive oil
1/2 pound ground sausage
1/2 pound ground beef

tomato basil sauce
olive oil
2 cloves garlic, peeled and thinly sliced
1 small bunch fresh basil, leaves picked, stalks finely chopped
1 – 28 oz. can good quality plum tomatoes
sea salt and fresh ground black pepper
good quality balsamic vinegar

directions

Shell peas and set aside.

*For bread crumbs, tear half a crusty baguette (preferably day old) into small pieces and pulse until fine in a food processor.  Place in oven on low broil for 2 – 5 minutes, stirring as needed, until evenly browned.  Voila.  Instant bread crumbs.

meatballs
Combine first seven ingredients until well mixed.  With your hands, add ground beef and sausage to the mixture, breaking the meat into smaller chunks.  Claw at the meat rather than kneading it, being careful not to over mix as meat will easily become tough. 

Have a bowl of cold water nearby.  Dip hands in water before pinching off enough meat to gently form 1-1/2 inch balls.  Place meatballs on plate and set aside.

Place each meatball in the ‘cup’ of a cupcake tin, greased with olive oil.  Bake in the oven at 400 degree oven for about 15 minutes or until firm but not solid.  Cut into one meatball to be certain it is fully cooked.  This low-maintenance method eliminates the mess of cooking in the skillet and yields perfect meatballs with uniform color and shape.  For stovetop method, cook in two batches in a a large skillet with two glugs of olive oil, turning to brown evenly.  Once finished, transfer meatballs to a paper towel lined plate. 

At this point, place the spaghetti in a large pot of  boiling water and cook according to package directions, until al dente.

tomato sauce
Heat a medium saucepan and pour in a glug or two of olive oil.  Add sliced garlic and chopped basil stalks, stirring now and then until garlic begins to color.  Sprinkle 2/3 of the basil in the pan.  Add the tomatoes, sauce and all.  Bring to a simmer, breaking up tomatoes with a wooden spoon.  Season to taste.  Add a splash of balsamic vinegar.  Stir and turn heat to medium-low to keep warm.

assembly
Warm meatballs in a large skillet over medium heat.  Divide pasta and meatballs between four plates or bowls.  Spoon over tomato sauce.  Sprinkle remaining basil and a handful of peas over each dish.  Finish with shaved parmesan.

Pairs well with a slightly sweet, fruit forward wine such as prosecco, rose or pinot grigio.

Recipe adapted from ‘Jamie at Home- Cook Your Way to the Good Life’ by Jamie Oliver.

arugula salad with chevre, fresh peas and lemon

yields 4 servings

ingredients

8 oz. arugula, baby or regular
1/2 pound fresh English peas in pods
Juice of 1/2 lemon or about 1 tablespoon
3 tablespoons good quality extra virgin olive oil
4 oz. crumbled chevre, such as Laura Chenel
sea salt and fresh ground pepper

Directions

Wash arugula carefully to remove any dirt or sand.  Gently pat dry with a clean kitchen towel.  Discard any wilted leaves.  Place in a bowl.  Shell peas.  Taste a pea or two.  If the peas are too starchy or not particularly sweet, blanch in a pot of boiling water and rinse with cold water.  Add half of the peas to the arugula.

In a small bowl, whisk together lemon juice, olive oil, 1/2 teaspoon sea salt and 1/2 teaspoon fresh ground pepper.  Taste and adjust seasoning as needed.  Pour dressing over arugula and peas, tossing lightly, to combine.  Place salad on four small plates and sprinkle each with crumbled chevre and remaining peas.  Finish with a touch of fresh ground pepper.

Lovely with a crisp white wine, such as Sauvignon Blanc.

smashed fresh pea and fava bean bruschetta

yields 4 – 6 servings

ingredients

1 pound English peas in the pods
1-1/2 pounds fava beans in the pods
1 small bunch fresh mint, leaves picked
Maldon sea salt and fresh ground pepper
extra virgin olive oil
2 ounces fresh pecorino, such as Toscano Stagianato
12 – 1/2” slices good quality, chewy baguette
juice of 1 lemon
2 cloves garlic, unpeeled, cut in half
1 large ball buffalo mozzarella
1 handful pea shoots, if available

Directions 

Shell peas and fava beans into separate bowls.  In a small saucepan with a steamer basket, blanch fava beans for about three minutes.  Rinse in cold water.  Pinch one end to remove the bright green bean from its pale outer shell.  Set aside.  Finely grate pecorino cheese.  Tear mozzarella ball into 12 semi-flat ‘slices’ as opposed to chunks.  Set cheeses aside.

Using a good size mortar and pestle or a shallow baking dish and a potato masher, bash the peas with half the mint leaves and a pinch of sea salt.  Add the fava beans a few at a time and crush to a thick green paste.

Add a few tablespoons extra virgin olive oil for a lovely consistency and to really bring it all together.  Mix in grated pecorino and two thirds of the lemon juice.  At this point, taste the mixture.  You want to balance the richness of the pecorino and olive oil with the freshness of the peas, beans and mint. Season with more salt and pepper, as needed.

Place the 12 baguette slices on a rimmed cookie sheet lined with parchment or aluminum foil.  Broil on low, 2-3 minutes on each side.  While still hot, rub each slice with a cut half of the garlic clove. 

Cover each slice of baguette with a thick layer of paste, not too evenly, to keep the presentation a bit rustic.  Top the pea mixture with a piece of buffalo mozzarella.  Mound a few pea shoots and some mint leaves atop each bruschetta.  Place on serving platter and drizzle with a mixture of remaining 1/3 lemon juice, extra virgin olive oil, salt and pepper.

Best served immediately with a glass of prosecco or pinot grigio.  Do not make more than an hour in advance. 

This mixture would work well tossed with pasta, pesto-style, or try adding a dollop atop grilled or broiled white fish.

Recipe adapted from ‘Jamie at Home – Cook Your Way to the Good Life’ by Jamie Oliver.