in our kitchen :: creamy fresh pea pasta

mmmmmmm.  peas.  Though we did miss out on some of our peas by going away when we did, thanks to a dear neighbor who came by (without even being asked- told you I had amazing neighbors!) to water the garden and pick the peas to keep them producing (thanks so much, Grace) we were able to pick quite a few upon our return.  Enough for a few meals, at least.

I had plans of making a creamy pea risotto but when dinner time rolled around and no preparations had yet to be made on my part, I decided creamy pea pasta was going to have to suffice.

And suffice it did.  Very well.

Creamy Fresh Pea Pasta
pasta
peas (fresh, if you've got them)
olive oil
parmesan
ricotta
garlic
garlic powder
salt
pepper

and that's all~

I cooked the pasta (we used wide egg noodles) and sauteed some garlic in olive oil, then tossed the peas (a mix of pods and shelled peas) into boiling water for just a couple minutes.  Next, I tossed the warm noodles with a generous amount of finely grated parmesan, ricotta, and a bit of olive oil.  Add in the garlic and peas and top with garlic powder, salt and pepper to taste and voila! a yummy, cheesy, garlicky  bowl of some of the tastiest comfort food around awaits.

Next year I'll remember to plant more peas so we have some to freeze, and not to travel for the first two weeks the peas are producing~