We are a big fan of peas in our family and I especially love fresh peas. They are packed with flavor and their brightness and sweetness are so inviting. Peas work particularly well in “Zeytinyaglis”,”Vegetables Cooked in Olive Oil” in Turkish Cuisine, like in this Baby Artichokes Poached in Olive Oil with Peas, Carrots and Almonds. Dressed with olive oil and lemon juice, they are not only very healthy but also very refreshing, a joy to eat during summer time and can be kept in fridge 2-3 days.
I was delighted to see some delicious recipes showcasing fresh peas by one of my favorite chefs & food writer Stevie Parle and our menu was set; Spaghetti with fresh peas, sun dried tomatoes and shrimp. Good tips from Stevie when buying fresh peas; look for pods that are silky-soft, shiny and green; the peas within will not have split yet and should be small, soft and sweet. When they are really good, you can put a bowl of them on the table and you’ll find folks munching away on them with a glass of wine or beer.
I added sun dried tomatoes that needed finishing to this recipe; their tangy and sweet flavor worked well with the peas and the garlicky shrimps. I also loved the refreshing lemon zest here and the fact that a freshly cooked delicious meal ready in less than 30 minutes.
Adapted by Stevie Parle’s brown shrimp and pea taglierini
Serves 3- 4 Preparation & Cooking time: 25- 30 minutes
200gr/7 oz. peas
30ml / 2 tbsp. sun dried tomatoes, cut in stripes
1-2 garlic cloves, finely sliced
180gr/ 6 ¼ oz. raw prawns, peeled
Zest of 1 lemon and juice of ½ lemon
250gr/ 8 ½ spaghetti
Salt and freshly ground black pepper to taste
Extra virgin olive oil to serve – optional
Shell the peas and rinse well. Bring a pan of salted water to boil.
Stir in the olive oil in a small saucepan and gently fry the garlic until it just begins to color. Add the prawns and season with salt and a little pepper. Stir and cook for about 2 – 3 minutes, then take the heat off and stir in the sun dried tomatoes, lemon zest and juice.
Add the spaghetti to the boiling water and cook for about 5 minutes. Stir in the fresh peas to the boiling water and cook together for a further of 3-4 minutes, until the spaghetti is just cooked. Drain, reserving a little of the pasta water. Pour the shrimp mixture into the pasta and add a dash of cooking water. Mix everything well, check the seasoning then transfer to plates. You can drizzle a little extra virgin olive oil over and serve.
You make me hungry just by looking at your delicious photo!
thank you Barbara, it was delicious and I loved that it was on the table, ready in less than 30 minutes!
you will be in texas! have fun and eat some fried catfish!
I sure will Jaz, look forward to going back to Texas!:)
[Marked as spam by Antispam Bee | Spam reason: Server IP]
Özlem, Your cooking class sounds delightful. I’ll have to be a fly on the wall. BTW, I made your stuffed peppers and tomatoes – awesome! My husband salutes you.
Merhaba, thank you so much for the feedback; I am over the moon that you two enjoyed the stuffed peppers and tomatoes – please my salutes back to your husband : ) Greatly look forward to teaching at CM Cooking School, you will be with us in spirits; thank you for your kind words.
Oh, how wonderful for you to be back in Austin, Ozlem! It’s going to be a nostalgic trip down memory lane! Wish I could have been there:) And I love this simple spaghetti recipe adaptation, summer just calls for such light flavors and colors! Good luck with the class…Hugs, Peri.
Thank you dear Peri; so look forward to returning to Austin and CM Cooking School, such a special place; many thanks! And fingers crossed, greatly look forward to seeing you!:) This spaghetti was a winner for us too, as you say great refreshing, light flavors, glad you liked it. Ozlem xx
I’m going to have to plant peas next year as all the ones I’ve tried on
the market have been starchy. Nothing so good as a pea freshly picked.
Good luck; I have plans of growing myself too, nothing like it – they will most probably dissappear as soon as they are picked!:)
What a lovely pasta. I so appreciated your stopping by my blog. I hope you’ll visit often. Have a wonderful day. Blessings…Mary
Thank you Mary, it was lovely to find your blog : ) look forward to your new posts!
One more cooking class form you would be awesome, Ozlem 🙂 Jay and I remember our time in your class very fondly..and the richness of kunefe and your mom! 🙂 Was so much fun…
Merhaba Ilke, very kind of you 🙂 It was a pleasure to meet you both, and I love your food too!:)
Lovely recipe with some beautiful flavours. Fresh peas are a delight and the fresher the better. I’ve not had a chance to plant any this year but there’s always the pick your own farm. That sounds like an excellent menu for the class – I hope everything goes well in Texas.
Thank you Phil – I have my eyes on growing peas too, nothing like home grown! Thank you for your kind wishes for my cookery class in Texas, I greatly look forward to returning to TX : )