Peas with Baked Ricotta and Bread Crumbs

When faced with a cup of just-shucked fresh peas, try this simple, light dinner, cooking them with minced shallot, sage, and lemon, then spooning them over baked ricotta with crispy bread crumbs.

• 
  
  Olive oil
  
  


• 
  
  1 cup high-quality ricotta cheese, such as hand-dipped full-fat ricotta
  
  


• 
  
  2 to 3 Tbs. fresh bread crumbs
  
  


• 
  
  4 tsp. butter
  
  


• 
  
  2 large shallots or 1/2 small onion, finely diced (about 1/3 cup)
  
  


• 
  
  5 small sage leaves, minced (about 1-1/2 tsp.)
  
  


• 
  
  1-1/2 lbs. pod peas, shucked (about 1 cup)
  
  


• 
  
  Grated zest of 1 lemon
  
  


• 
  
  Sea salt and freshly ground pepper
  
  


• 
  
  Chunk of Parmesan cheese, for grating
  
  

Heat the oven to 375°F. Lightly oil a small baking dish; a round Spanish earthenware dish about 6 inches across is perfect for this amount.

If your ricotta is wet and milky, drain it first by putting it in a colander and pressing out the excess liquid. Pack the ricotta into the dish, drizzle a little olive oil over the surface, and bake 20 minutes or until the cheese has begun to set and brown on top. Cover the surface with the bread crumbs and continue to bake until the bread crumbs are browned and crisp, another 10 minutes. (The amount of time it takes for ricotta cheese to bake until set can vary tremendously, so it may well take longer than the times given here, especially if it wasn’t drained.)

When the cheese is finished baking, heat the butter in a small skillet over medium heat. When the butter foams, add the shallots and sage and cook until softened, about 3 minutes. Add the peas, 1/2 cup water, and the lemon zest. Simmer until the peas are bright green and tender; the time will vary, but it should be 3 to 5 minutes. Whatever you do, don’t let them turn gray. Season with salt and a little freshly ground pepper, not too much.

Divide the ricotta between 2 plates. Spoon the peas over the cheese. Grate some Parmesan over all and enjoy while warm.

Pea Sauce with Fresh Mint

Fresh or frozen peas and fresh mint turn into a creamy (but cream-free) sauce for simply cooked meats. This sauce is especially good with grilled or roasted lamb chops, or flaky white fish.

• 
  
  1 Tbs. plus 1 tsp. extra-virgin olive oil
  
  


• 
  
  1 cup chopped leek (white and some light-green parts, from 1/2 medium leek)
  
  


• 
  
  1-1/4 cups lower-salt chicken broth
  
  


• 
  
  2 cups fresh or frozen peas
  
  


• 
  
  1/2 cup fresh mint leaves
  
  


• 
  
  Kosher salt
  
  

Heat 1 Tbs. of the oil in a 4-quart saucepan over medium heat. Add the leek and cook until tender, about 5 minutes. Add the broth and bring to a boil. Stir in the peas, return to a boil, reduce the heat to medium low, and simmer until the peas are just tender, 2 to 3 minutes.


Pour the pea mixture into a blender. Add the mint and 3/4 tsp. salt and purée until smooth.


Drizzle each portion of sauce with some of the remaining olive oil upon serving. (The sauce may be made and refrigerated up to 1 day ahead.)

Shaved Summer Squash with Almond Salsa Verde

When shaved into long, thin ribbons, summer squash more readily soaks up flavor—plus, it’s fun to eat.

• 
  
  1/2 cup finely chopped toasted blanched almonds
  
  


• 
  
  1/4 cup finely chopped fresh cilantro
  
  


• 
  
  1/4 cup finely chopped fresh flat-leaf parsley
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1-1/2 Tbs. chopped capers
  
  


• 
  
  1 Tbs. minced shallots
  
  


• 
  
  1 tsp. minced garlic
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  Flaky sea salt and freshly ground black pepper
  
  


• 
  
  1-1/4 lb. yellow squash and green zucchini, trimmed and cut in half crosswise
  
  

In a large bowl, combine the almonds, cilantro, parsley, olive oil, lemon juice, capers, shallots, garlic, and kosher salt.

Shave the squash and zucchini into ribbons with a vegetable peeler. Toss with the salsa verde, sea salt and black pepper to taste. Drizzle with more extra-virgin olive oil and serve.

Irish Butter-Poached Scallops with Leeks and Sweet Garden Peas

Irish butter is much richer and has fewer milk solids than the everyday butter sold in the United States. You can substitute the more widely available European-style butter, which, like Irish butter, is higher in butterfat than standard U.S. butter.

For the gremolata

• 
  
  1 cup coarsely shredded dried bread crumbs
  
  


• 
  
  2 to 3 Tbs. olive oil
  
  


• 
  
  Sea salt and freshly ground black pepper
  
  


• 
  
  1 clove garlic, finely minced
  
  


• 
  
  Grated zest of 1 lemon
  
  


• 
  
  1/2 cup chopped fresh flat-leaf parsley or chives
  
  

• 
  
  1 large leek, white and light green parts only, outer layers discarded and thinly sliced (3 to 3-1/2 cups)
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  3 Tbs. crème fraîche or heavy cream
  
  


• 
  
  1/4 cup water
  
  


• 
  
  1/2 tsp. sea salt
  
  


• 
  
  7 grinds of black pepper
  
  


• 
  
  1-3/4 to 2 cups shelled fresh or frozen English peas
  
  


• 
  
  12 to 18 jumbo scallops, depending on everyone’s appetite
  
  


• 
  
  Sea salt and freshly ground black pepper
  
  


• 
  
  1 cup clarified Irish butter
  
  


• 
  
  Grated zest and juice of 2 lemons
  
  


• 
  
  Watercress sprigs, for garnish
  
  

Tip:

To clarify the butter, melt it over low heat for 10 to 15 minutes, until golden but not browned. Pour through a fine-mesh sieve or a coffee filter into a heatproof container, leaving the milk solids behind in the sieve or filter.

Make the gremolata:

Preheat the oven to 350°F. Put the bread crumbs in a small bowl, drizzle with the olive oil, season with salt and pepper, and toss to coat evenly. Spread in a pie pan or small baking sheet and toast for 7 to 8 minutes, until golden brown. Remove from the oven and let cool completely. Just before serving, stir in the garlic, lemon zest, and parsley.

Prepare the leeks and peas:

In a saucepan, combine the leek, butter, crème fraîche, water, salt, and pepper and bring to a boil. Reduce the heat to a simmer and cook for 1 to 2 minutes, until the leeks are a little tender and the sauce is reducing. Use your best judgment as to when to add the peas. If they are fresh but starchy they may take some time, so add them as soon as the leeks start to soften. If they are frozen, they may take just 2 to 3 minutes, so add them at the end. Shake the pan occasionally during cooking to change what is on the bottom of the pan with what is on the top. Cook until the vegetables are tender.

Finish the dish:

Once the vegetables are cooking, season the scallops on both sides with salt and pepper. In a big sauté pan (large enough to hold all of the scallops in a single layer), melt the butter over medium heat. When the butter is hot and foamy, add the scallops and poach gently for 3 to 5 minutes, basting as needed, until just done. They are ready when they feel just firm to the touch.

To serve, spoon the vegetables into individual deep plates or shallow soup bowls and top with the scallops. Add the lemon zest and juice to the butter from the scallop pan, then drizzle over the scallops. Sprinkle with some of the gremolata and garnish with the watercress.

Irish Butter-Poached Scallops with Leeks and Sweet Garden Peas

Irish butter is much richer and has fewer milk solids than the everyday butter sold in the United States. You can substitute the more widely available European-style butter, which, like Irish butter, is higher in butterfat than standard U.S. butter.

For the gremolata

• 
  
  1 cup coarsely shredded dried bread crumbs
  
  


• 
  
  2 to 3 Tbs. olive oil
  
  


• 
  
  Sea salt and freshly ground black pepper
  
  


• 
  
  1 clove garlic, finely minced
  
  


• 
  
  Grated zest of 1 lemon
  
  


• 
  
  1/2 cup chopped fresh flat-leaf parsley or chives
  
  

• 
  
  1 large leek, white and light green parts only, outer layers discarded and thinly sliced (3 to 3-1/2 cups)
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  3 Tbs. crème fraîche or heavy cream
  
  


• 
  
  1/4 cup water
  
  


• 
  
  1/2 tsp. sea salt
  
  


• 
  
  7 grinds of black pepper
  
  


• 
  
  1-3/4 to 2 cups shelled fresh or frozen English peas
  
  


• 
  
  12 to 18 jumbo scallops, depending on everyone’s appetite
  
  


• 
  
  Sea salt and freshly ground black pepper
  
  


• 
  
  1 cup clarified Irish butter
  
  


• 
  
  Grated zest and juice of 2 lemons
  
  


• 
  
  Watercress sprigs, for garnish
  
  

Tip:

To clarify the butter, melt it over low heat for 10 to 15 minutes, until golden but not browned. Pour through a fine-mesh sieve or a coffee filter into a heatproof container, leaving the milk solids behind in the sieve or filter.

Make the gremolata:

Preheat the oven to 350°F. Put the bread crumbs in a small bowl, drizzle with the olive oil, season with salt and pepper, and toss to coat evenly. Spread in a pie pan or small baking sheet and toast for 7 to 8 minutes, until golden brown. Remove from the oven and let cool completely. Just before serving, stir in the garlic, lemon zest, and parsley.

Prepare the leeks and peas:

In a saucepan, combine the leek, butter, crème fraîche, water, salt, and pepper and bring to a boil. Reduce the heat to a simmer and cook for 1 to 2 minutes, until the leeks are a little tender and the sauce is reducing. Use your best judgment as to when to add the peas. If they are fresh but starchy they may take some time, so add them as soon as the leeks start to soften. If they are frozen, they may take just 2 to 3 minutes, so add them at the end. Shake the pan occasionally during cooking to change what is on the bottom of the pan with what is on the top. Cook until the vegetables are tender.

Finish the dish:

Once the vegetables are cooking, season the scallops on both sides with salt and pepper. In a big sauté pan (large enough to hold all of the scallops in a single layer), melt the butter over medium heat. When the butter is hot and foamy, add the scallops and poach gently for 3 to 5 minutes, basting as needed, until just done. They are ready when they feel just firm to the touch.

To serve, spoon the vegetables into individual deep plates or shallow soup bowls and top with the scallops. Add the lemon zest and juice to the butter from the scallop pan, then drizzle over the scallops. Sprinkle with some of the gremolata and garnish with the watercress.

Shell Pasta with Green Beans and Cherry Tomatoes (Tofe con Fagiolini e Pomodorini)

What a great vegetarian dish—full of flavors, colors, and of course, most importantly, very simple to prepare. Even someone who loves meat will like this. Substitute the cherry tomatoes with sundried tomatoes, if you like, but make sure you don’t use buffalo mozzarella because it will break down and become too runny. 

• 
  
  4 quarts water
  
  


• 
  
  Salt and pepper to taste
  
  


• 
  
  18 oz. medium pasta shells (look for tofe, which are about the right size)
  
  


• 
  
  2-1/4 cups trimmed green snap beans, cut into quarters
  
  


• 
  
  3/4 cup fresh peas (if not in season use frozen ones)
  
  


• 
  
  8 Tbs. extra virgin olive oil, plus extra for drizzling
  
  


• 
  
  1-2/3 cups cherry tomatoes, halved
  
  


• 
  
  2 shallots, peeled and sliced into rings
  
  


• 
  
  2 fresh mozzarella balls, drained and cut into small cubes
  
  


• 
  
  2 Tbs. finely chopped fresh marjoram or oregano leaves
  
  


• 
  
  1/2 cup freshly grated Pecorino cheese
  
  

Measure the water into a large pot and bring to a boil with 2 Tbs. salt.

Cook the pasta with the beans and peas in the salted boiling water until al dente.

Drain the pasta, beans, and peas through a colander and rinse under cold running water immediately, to stop the pasta cooking. Once cold, let drain for 5 minutes. Drizzle with a little olive oil and give the pasta a good shake every minute or so.

Meanwhile, in a large bowl, place the tomatoes, shallots, mozzarella, and marjoram or oregano. Pour over the extra virgin olive oil, season with salt and pepper, and mix together.
 

Add the pasta, beans, and peas to the bowl, sprinkle with the Pecorino cheese, and gently mix everything together to allow the flavors to combine.

Cover with plastic wrap and let rest at room temperature for 15 minutes. Stir every 5 minutes.

Serve immediately or keep in a sealed container in the refrigerator for the day after. Don’t keep longer than 48 hours and always eat at room temperature.

Salad of Beans, Peas, and Pecorino

For the salad:

• 
  
  1-2/3 cups shelled fava beans
  
  


• 
  
  3 cups shelled peas
  
  


• 
  
  4 small slices ciabatta bread
  
  


• 
  
  A little olive oil
  
  


• 
  
  4 generous handfuls salad leaves
  
  


• 
  
  A good handful fresh mint leaves
  
  


• 
  
  3 oz. pecorino sardo cheese, thinly shaved
  
  

For the dressing:

• 
  
  Juice of 1 lemon
  
  


• 
  
  Salt and freshly ground pepper, to taste
  
  


• 
  
  4 Tbs. fruity, peppery olive oil
  
  


• 
  
  1 tsp. balsamic vinegar
  
  

Bring a pan of water to a boil, then salt it lightly. Cook the beans in this, drain them, then rinse in cold water. Put more water on and cook the peas. Drain them and mix with the beans. Both peas and beans will need barely more than a couple of minutes if they are small and sweet.

Make the dressing by dissolving a good pinch of salt in the juice of the lemon, then using a fork to beat in the olive oil, balsamic vinegar, and a grinding of black pepper (alternatively put all the ingredients in a screw-top jar and shake).

Toast the slices of bread on both sides and tear them into short pieces. Drizzle a little olive oil onto each one, then shake over a light dusting of sea salt.

Toss the salad leaves and mint in the dressing, then add the peas, beans, and pecorino shavings. Tuck in the toasted ciabatta and serve.

Spiced Rabbit Tagine with Peas and Carrots

Sara Jenkins created this recipe based on her husband’s memories of his Moroccan grandmother’s cooking. She seasons the dish with ras el hanout, a heady spice blend used often in Moroccan cuisine. If you have a terra-cotta tagine, use it here; it will impart a subtle earthy flavor to the dish. Otherwise, a Dutch oven or heavy-duty pot works well.

• 
  
  2 (2-1/2-lb. rabbits), cut into 8 pieces each
  
  


• 
  
  2 Tbs. ras el hanout 
  
  


• 
  
  Flaky sea salt (such as fleur de sel) and freshly ground black pepper
  
  


• 
  
  1/4 cup plus 2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 small yellow onion, finely chopped
  
  


• 
  
  2 medium cloves garlic, finely chopped
  
  


• 
  
  6 long, slender carrots, trimmed, peeled, and sliced on the diagonal into 1-1/2-inch pieces
  
  


• 
  
  2 cups frozen peas
  
  


• 
  
  1/2 cup finely chopped fresh cilantro
  
  

Tip:

A whole chicken cut into 8 or 10 pieces is a fine stand-in for rabbit.

Put the rabbit in a large bowl. In a small bowl, stir the ras el hanout with 2-1/2 tsp. salt and 1-1/2 tsp. pepper; then sprinkle it all over the rabbit. Pour 1/4 cup of the olive oil over the rabbit and turn the pieces to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours or overnight.


Remove the rabbit from the refrigerator and let it sit at room temperature for 20 minutes. Heat a flameproof terra-cotta tagine, an 8-quart Dutch oven, or other heavy-duty pot over high heat. Peel back an edge of the plastic from the bowl and use the plastic to hold the rabbit back while you pour the oil from the bowl into the pot. Once the oil is hot, add half of the rabbit (about 8 pieces) meaty side down and cook until golden-brown, 3 to 5 minutes. Flip and cook until the other side is golden, about 3 minutes more. Transfer the rabbit to a rimmed baking sheet and repeat with the remaining rabbit pieces.


Reduce the heat to medium and add the remaining 2 Tbs. olive oil to the pot. Add the onion, garlic, and 1/4 tsp. salt and cook, stirring occasionally with a wooden spoon, until the onion is soft, 3 to 4 minutes.


Add 1/2 cup water and stir to scrape up any browned bits from the bottom of the pot. Add the rabbit and carrots, cover, reduce the heat to low, and cook for 30 minutes. Remove the lid and rearrange the rabbit pieces so the ones on the bottom of the pan are now on the top. If the pan looks dry, add 1/4 cup water. Cover and simmer until the rabbit is very tender, 30 minutes more. Stir in the peas and cilantro, increase the heat to medium, and simmer uncovered for 5 minutes. Serve immediately.

Shaved Summer Squash with Almond Salsa Verde

When shaved into long, thin ribbons, summer squash more readily soaks up flavor—plus, it’s fun to eat.

• 
  
  1/2 cup finely chopped toasted blanched almonds
  
  


• 
  
  1/4 cup finely chopped fresh cilantro
  
  


• 
  
  1/4 cup finely chopped fresh flat-leaf parsley
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1-1/2 Tbs. chopped capers
  
  


• 
  
  1 Tbs. minced shallots
  
  


• 
  
  1 tsp. minced garlic
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  Flaky sea salt and freshly ground black pepper
  
  


• 
  
  1-1/4 lb. yellow squash and green zucchini, trimmed and cut in half crosswise
  
  

In a large bowl, combine the almonds, cilantro, parsley, olive oil, lemon juice, capers, shallots, garlic, and kosher salt.

Shave the squash and zucchini into ribbons with a vegetable peeler. Toss with the salsa verde, sea salt and black pepper to taste. Drizzle with more extra-virgin olive oil and serve.

Rice Salad with Asparagus, Favas & Peas

This salad is a celebration of spring, with tender asparagus, fava beans, and peas dotting the chewy grains of rice. It's best to boil the rice in lots of boiling water for salads, like pasta. This way, the grains stay separate and are less apt to turn into a pile of mush. Cook the rice until just al dente and spread it out to cool. Be sure to serve rice salads at room temperature; cold rice is hard and unpleasant.

• 
  
  Kosher salt
  
  


• 
  
  2 cups arborio, carnaroli, or basmati rice
  
  


• 
  
  2 cups shelled English peas
  
  


• 
  
  1 lb. fresh green asparagus, tough ends snapped off, and cut at an angle into 1⁄4-inch segments
  
  


• 
  
  1-1⁄2 cups shelled fava beans (about 1-1⁄2 pounds fava beans in the pod)
  
  


• 
  
  2 shallots, finely diced
  
  


• 
  
  2 Tbs. freshly squeezed lemon juice; more as needed
  
  


• 
  
  2 Tbs. white-wine vinegar
  
  


• 
  
  1⁄2 cup extra-virgin olive oil; more as needed
  
  


• 
  
  1⁄4 cup roughly chopped fresh flat-leaf parsley
  
  


• 
  
  1⁄4 cup chopped chives
  
  


• 
  
  1⁄4 cup roughly chopped chervil
  
  


• 
  
  1⁄4 cup roughly chopped mint
  
  


• 
  
  Freshly ground black pepper
  
  

Bring a large pot of water to a boil and season with salt—it should taste almost like seawater. Add the rice and boil until the grains are just cooked—they should be slightly al dente—about 15 minutes. Drain well and spread the rice on a baking sheet to cool. Set aside at room temperature.

Bring a separate large pot of water to a boil to cook the peas, asparagus, and fava beans. Have a large bowl of ice water ready, and start with the peas. To make this task easier, put the peas in a fine-mesh strainer basket, and submerge the peas and the basket in the water until the peas are just tender, about 2 minutes. Lift the basket out of the water and immediately submerge the peas (still in the strainer basket) in the ice bath until chilled, about 1 minute. Lift the basket out of the ice water and drain the peas well. Transfer the peas to a small bowl, and set aside at room temperature temporarily, or refrigerate and return to room temperature before using.

Repeat the process with the asparagus, cook the asparagus in the strainer basket until just tender, about 2 minutes, then immediately submerge the asparagus in the ice bath until chilled, about 1 minute. Lift the basket out of the ice, drain well, and transfer the asparagus to a small bowl. Set aside at room temperature, or refrigerate and return to room temperature before using.

If necessary, add more ice to the ice bath. Put the fava beans in the strainer basket, and submerge in the boiling water until the beans slip easily out of their skins and are tender, about 2 minutes. (To test the favas, carefully remove a bean from the basket and pierce the outer layer with your thumb, gently squeezing the bean from its skin.) Immediately submerge the beans in the ice water until thoroughly chilled. Pop the beans out of their skins, and set aside temporarily at room temperature, or refrigerate and return to room temperature before using.

To make the vinaigrette, combine the shallot, lemon juice, vinegar, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in the oil. Taste and add more salt if necessary.

Shortly before serving, put the rice in a large work bowl, and toss it lightly with your fingers to fluff the grains. Add the vegetables and herbs, and season with salt and a few twists of black pepper. Drizzle the vinaigrette on top and toss lightly to combine. Taste and add more salt, lemon juice, and/or olive oil if necessary. Transfer to a shallow platter or individual serving plates. Serve at room temperature.

Peas with Lemon, Mint, and Scallions

Fresh peas should not really be available year-round at the grocery store, as they don’t store well. We should all enjoy them in late spring and early summer when we see them at the farmers’ market, or we should grow our own, because they’re sweet, tender, and delicious. If you do see fresh peas at the grocery store, they will definitely be fresher if they are still in the shell. The rest of the year, you shouldn’t think twice about using frozen peas.

• 
  
  Kosher salt
  
  


• 
  
  8 oz. shelled fresh peas (about 2 cups) or frozen peas (about 1-1/2 cups)
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  4 large scallions (white and light green parts), thinly sliced
  
  


• 
  
  1/4 cup heavy cream
  
  


• 
  
  2 Tbs. finely chopped fresh mint
  
  


• 
  
  1/2 tsp. packed finely grated lemon zest
  
  


• 
  
  Freshly ground black pepper
  
  

If using fresh peas: Fill a large saucepan half full with water and 2 tsp kosher salt and bring to a boil. Drop the peas into the boiling water and cook until just tender (taste one or two), 2 minutes for smaller peas, 3 minutes for larger, older peas. Begin timing immediately; don’t wait for the water to return to a boil. Use a mesh strainer to transfer the peas to a dish towel or a few layers of paper towels to drain. Discard the water the peas were boiled in, but reserve the pot.

If using frozen peas: Put them in a colander and run cold water over them for a few minutes until they’re mostly thawed. Spread them out on a few layers of dish towels to drain

Melt the butter in the reserved saucepan over low heat. Add the scallions and sauté until softened, about 3 minutes. Add the heavy cream, half of the mint, the lemon zest, 1/4 tsp of salt, and a few grinds of pepper. Bring the mixture to a boil and cook until it thickens slightly and a wooden spoon leaves a wide path when scraped across the bottom of the pan, about 1 minute. Add the peas and stir until they’re heated through and well coated with the sauce, 1 minute more. Remove the pan from the heat, taste for salt and pepper, and serve immediately, garnished with the remaining mint.

Orecchiette with Ham and Peas in Cheese Sauce

In this dressed-up macaroni and cheese, orecchiette takes the place of tiny elbows, peas and ham add flavor and texture, and Grana Padano stands in for the usual Cheddar.

• 
  
  1 lb. orecchiette or other small shell pasta 
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup unsalted butter, more for the dish 
  
  


• 
  
  1 large shallot, finely diced (about 1/4 cup) 
  
  


• 
  
  1/4 cup unbleached all-purpose flour
  
  


• 
  
  3 cups whole milk, warmed
  
  


• 
  
  2 cups freshly grated Grana Padano
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/4 tsp. Tabasco
  
  


• 
  
  3/4 lb. ham steak, cut into 1/2-inch dice
  
  


• 
  
  2 cups frozen peas, thawed
  
  


• 
  
  1/2 cup coarse fresh breadcrumbs
  
  


• 
  
  1 Tbs. olive oil
  
  

Position a rack in the center of the oven and heat the oven to 375°F. Butter a 9x13-inch baking dish.Bring a large pot of well-salted water to a boil and add the pasta; cook according to package directions until al dente. Reserve 1/2 cup of the pasta water, drain the pasta well, and return the pasta to the pot.

Meanwhile, for the cheese sauce, melt the butter in a medium (3-quart) saucepan over medium heat. Add the shallot, sprinkle with 1/4 tsp. salt, and cook, stirring occasionally, until it softens and becomes translucent, about 3 minutes. Add the flour and cook, stirring, until it turns golden and smells nutty, about 1 minute. Whisk in the milk in a slow, steady stream, and cook, whisking occasionally to avoid sticking on the bottom of the pan, until the mixture thickens, about 10 minutes. Remove from the heat and stir in all but 1/2 cup of Grana Padano, the thyme, 1-1/2 tsp. black pepper, 1/2 tsp. salt, and the Tabasco. Stir the ham and peas into the sauce; taste and add more salt and pepper if needed.

Stir 1/4 cup of the pasta water into the béchamel so it loosens a bit and then toss with the pasta in the pasta pot. Add more pasta water as needed. Transfer to the prepared baking dish. In a small bowl, mix the breadcrumbs, olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper with the remaining 1/2 cup cheese, and sprinkle over the pasta. Bake the pasta until it bubbles and browns around the edges, about 20 minutes (cover with foil if the top browns too quickly). Let cool for a couple of minutes and then serve.

Haricots Verts Salad with Pecans and Blue Cheese

Serving this flavorful bean salad on Bibb lettuce leaves transforms it into an elegant first course. Rich, creamy Danish blue cheese is ideal because it doesn’t overpower the delicate flavor of the beans.

• 
  
  Kosher salt
  
  


• 
  
  1/2 lb. trimmed haricots verts, cut into 1/2-inch pieces
  
  


• 
  
  1 Tbs. Champagne vinegar
  
  


• 
  
  1/4 tsp. Dijon mustard
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 cup pecans, toasted and coarsely chopped cup dried cranberries
  
  


• 
  
  1-1/4 oz. (1/4 cup) crumbled blue cheese, preferably Danish
  
  


• 
  
  6 large Bibb lettuce leaves
  
  

Bring a 4-quart pot of salted water to a boil. Boil the haricots verts until crisp-tender, about 4 minutes. Drain in a colander and cool under cold running water; pat dry. (Continue with the recipe or refrigerate in an airtight container for up to 2 days.)

Whisk the vinegar, mustard, and a pinch each of salt and pepper in a large bowl. Whisk in the oil until emulsified. Add the haricots verts, pecans, cranberries, and blue cheese and gently toss to combine.

Arrange the lettuce leaves on a serving platter or individual salad plates and lightly season each with salt and pepper. Divide the salad among the lettuce leaves and serve.

Spring Vegetable Salad with Lemon Vinaigrette

For the dressing

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  1 shallot, minced
  
  


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  1 clove garlic, minced
  
  


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  2 tsp. honey
  
  


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  Grated zest and juice of 1 lemon
  
  


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  2 tsp. champagne vinegar
  
  


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  1/4 cup light olive oil
  
  


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  1/2 tsp. fine sea salt
  
  


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  1/4 tsp. coarsely ground black pepper
  
  

For the vegetable salad

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  1/4 cup kosher salt
  
  


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  1 bunch green asparagus
  
  


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  1 medium head broccoli
  
  


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  1/2 cup shelled fresh green peas
  
  


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  1 head Bibb lettuce (preferably hydroponic)
  
  


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  4 red radishes
  
  


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  4-oz. wedge Parmesan cheese, for shaving
  
  

Make the dressing

Combine all the ingredients in a mason jar and shake well. Chill until needed.

Make the salad

To prepare the vegetables, bring a large saucepan filled with 4 quarts water and the kosher salt to a boil.

Meanwhile, for the asparagus, trim off the lower third of the stems and discard. Halve the asparagus diagonally. For the broccoli, using a small knife, cut off the florets from the stem (halve the florets, if necessary, so they are all in bite-size pieces).

Line a baking sheet with paper towels and have ready. Set a colander in a bowl of ice water and have ready. Once the water is boiling, blanch each green vegetable separately, transferring each with a slotted or wire mesh spoon to the colander in the ice water bath after blanching, and letting the water in the pot return to a boil between each one. Blanch in this order: the peas, boiling for 1 minute; then the broccoli, boiling for 1-1/2 minutes; then the asparagus, cooking until al dente, 1 to 2 minutes, depending on the thickness of the stalks. Remove the blanched vegetables from the ice water and let them dry on the prepared baking sheet.

Separate the leaves of Bibb lettuce, discarding the large, tough outer leaves. Wash and dry completely. Shave the radishes into paper-thin slices with a mandoline.

To assemble the salad, dress all of the vegetables and lettuce lightly with the vinaigrette and place in a bowl. Using a vegetable peeler or mandoline, shave the Parmesan over the salad to garnish.

Pea and Parmigiano Soup

This soup gets its silky texture from finely grated Parmigiano-Reggiano instead of heavy cream; use a rasp-style grater for light, fluffy shreds that will melt easily into the soup.

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  3 Tbs. unsalted butter
  
  


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  1/2 cup finely chopped shallots
  
  


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  1/4 cup dry white wine
  
  


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  3 cups lower-salt chicken broth
  
  


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  1 large Yukon Gold potato (8 oz.), peeled and cut into 1/2-inch cubes (1 cup)
  
  


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  10 oz. (2 cups) frozen peas
  
  


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  1-1/2 oz. finely grated Parmigiano-Reggiano (1-1/2 cups using a rasp grater)
  
  


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  Freshly ground black pepper
  
  


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  White truffle oil, for garnish (optional)
  
  

Melt 2 Tbs. of the butter in a 3-quart saucepan over medium-low heat. Add the shallots and cook, stirring often, until softened, 3 to 5 minutes. Add the wine, raise the heat to medium high, and cook until almost evaporated, about 2 minutes. Add the broth and potato and bring to a boil. Lower the heat to medium low, cover, and cook until the potatoes are tender when poked with a fork, 6 to 8 minutes. Add the peas, cover the pan, and cook until heated through, about 5 minutes more.

Purée the soup in 2 batches in a blender until very smooth. Reheat the soup in a 2-quart saucepan over medium-low heat. Add the Parmigiano, the remaining 1 Tbs. butter, and 1/2 tsp. pepper and cook, stirring, until melted. Serve drizzled with the truffle oil, if using.

Seared Scallops with Pea Purée, Crisp Pancetta & Gremolata

This recipe may look fussy, but it’s actually feasible for a weeknight. The luscious sweet pea purée comes together quickly, and the pancetta bakes while you sear the scallops. Easy and elegant, this dish is great for guests or for a special family meal.

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  1/2 cup finely chopped shallots
  
  


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  3 Tbs. extra-virgin olive oil; more for drizzling
  
  


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  1 tsp. minced garlic
  
  


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  2 cups fresh shelled peas (about 2 lb. unshelled) or frozen peas
  
  


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  1 cup lower-salt chicken broth or water
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  8 very thin slices pancetta
  
  


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  1/3 cup chopped fresh flat-leaf parsley
  
  


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  1-1/2 tsp. finely grated lemon zest
  
  


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  12 medium all-natural “dry” sea scallops
  
  


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  1 Tbs. unsalted butter
  
  

Tip:

 

Position a rack in the center of the oven and heat the oven to 375°F.

Set aside 1 Tbs. of the shallots and put the rest in a 3-quart saucepan with 2 Tbs. of the oil and the garlic. Cook over medium-low heat until the shallots are soft and fragrant but not browned, about 5 minutes. Add the peas and the broth and season with a pinch of salt and pepper. Bring to a simmer over medium-high heat and then reduce the heat to medium low. Cover the pan and cook until the peas are tender, 5 to 8 minutes for fresh peas, 3 to 4 minutes for frozen.

Transfer the contents of the pan to a blender and purée to a smooth consistency, adding a little water if needed. Season to taste with salt and pepper. Return the purée to the saucepan, cover, and set aside on the stovetop to keep warm.

Put the pancetta on a baking sheet and bake until golden brown and crisp, 10 to 14 minutes. Set aside in a warm spot.

In a small bowl combine the parsley, lemon zest, and the reserved 1 Tbs. shallots and set aside.

Pat the scallops dry and season them generously with salt and pepper. Heat the butter and the remaining 1 Tbs. oil in a 12-inch nonstick skillet over medium-high heat until very hot. Add the scallops and cook, flipping once, until golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side. Transfer to a plate.

Portion the warm pea purée among four large salad plates or between two dinner plates. Arrange the scallops on the purée and crumble the pancetta on top. Sprinkle the gremolata over all and finish with a generous drizzle of olive oil.

Peas with Lemon, Mint, and Scallions

Fresh peas should not really be available year-round at the grocery store, as they don’t store well. We should all enjoy them in late spring and early summer when we see them at the farmers’ market, or we should grow our own, because they’re sweet, tender, and delicious. If you do see fresh peas at the grocery store, they will definitely be fresher if they are still in the shell. The rest of the year, you shouldn’t think twice about using frozen peas.

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  Kosher salt
  
  


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  8 oz. shelled fresh peas (about 2 cups) or frozen peas (about 1-1/2 cups)
  
  


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  2 Tbs. unsalted butter
  
  


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  4 large scallions (white and light green parts), thinly sliced
  
  


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  1/4 cup heavy cream
  
  


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  2 Tbs. finely chopped fresh mint
  
  


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  1/2 tsp. packed finely grated lemon zest
  
  


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  Freshly ground black pepper
  
  

If using fresh peas: Fill a large saucepan half full with water and 2 tsp kosher salt and bring to a boil. Drop the peas into the boiling water and cook until just tender (taste one or two), 2 minutes for smaller peas, 3 minutes for larger, older peas. Begin timing immediately; don’t wait for the water to return to a boil. Use a mesh strainer to transfer the peas to a dish towel or a few layers of paper towels to drain. Discard the water the peas were boiled in, but reserve the pot.

If using frozen peas: Put them in a colander and run cold water over them for a few minutes until they’re mostly thawed. Spread them out on a few layers of dish towels to drain

Melt the butter in the reserved saucepan over low heat. Add the scallions and sauté until softened, about 3 minutes. Add the heavy cream, half of the mint, the lemon zest, 1/4 tsp of salt, and a few grinds of pepper. Bring the mixture to a boil and cook until it thickens slightly and a wooden spoon leaves a wide path when scraped across the bottom of the pan, about 1 minute. Add the peas and stir until they’re heated through and well coated with the sauce, 1 minute more. Remove the pan from the heat, taste for salt and pepper, and serve immediately, garnished with the remaining mint.

Rice Salad with Asparagus, Favas & Peas

This salad is a celebration of spring, with tender asparagus, fava beans, and peas dotting the chewy grains of rice. It's best to boil the rice in lots of boiling water for salads, like pasta. This way, the grains stay separate and are less apt to turn into a pile of mush. Cook the rice until just al dente and spread it out to cool. Be sure to serve rice salads at room temperature; cold rice is hard and unpleasant.

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  Kosher salt
  
  


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  2 cups arborio, carnaroli, or basmati rice
  
  


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  2 cups shelled English peas
  
  


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  1 lb. fresh green asparagus, tough ends snapped off, and cut at an angle into 1⁄4-inch segments
  
  


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  1-1⁄2 cups shelled fava beans (about 1-1⁄2 pounds fava beans in the pod)
  
  


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  2 shallots, finely diced
  
  


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  2 Tbs. freshly squeezed lemon juice; more as needed
  
  


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  2 Tbs. white-wine vinegar
  
  


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  1⁄2 cup extra-virgin olive oil; more as needed
  
  


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  1⁄4 cup roughly chopped fresh flat-leaf parsley
  
  


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  1⁄4 cup chopped chives
  
  


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  1⁄4 cup roughly chopped chervil
  
  


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  1⁄4 cup roughly chopped mint
  
  


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  Freshly ground black pepper
  
  

Bring a large pot of water to a boil and season with salt—it should taste almost like seawater. Add the rice and boil until the grains are just cooked—they should be slightly al dente—about 15 minutes. Drain well and spread the rice on a baking sheet to cool. Set aside at room temperature.

Bring a separate large pot of water to a boil to cook the peas, asparagus, and fava beans. Have a large bowl of ice water ready, and start with the peas. To make this task easier, put the peas in a fine-mesh strainer basket, and submerge the peas and the basket in the water until the peas are just tender, about 2 minutes. Lift the basket out of the water and immediately submerge the peas (still in the strainer basket) in the ice bath until chilled, about 1 minute. Lift the basket out of the ice water and drain the peas well. Transfer the peas to a small bowl, and set aside at room temperature temporarily, or refrigerate and return to room temperature before using.

Repeat the process with the asparagus, cook the asparagus in the strainer basket until just tender, about 2 minutes, then immediately submerge the asparagus in the ice bath until chilled, about 1 minute. Lift the basket out of the ice, drain well, and transfer the asparagus to a small bowl. Set aside at room temperature, or refrigerate and return to room temperature before using.

If necessary, add more ice to the ice bath. Put the fava beans in the strainer basket, and submerge in the boiling water until the beans slip easily out of their skins and are tender, about 2 minutes. (To test the favas, carefully remove a bean from the basket and pierce the outer layer with your thumb, gently squeezing the bean from its skin.) Immediately submerge the beans in the ice water until thoroughly chilled. Pop the beans out of their skins, and set aside temporarily at room temperature, or refrigerate and return to room temperature before using.

To make the vinaigrette, combine the shallot, lemon juice, vinegar, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in the oil. Taste and add more salt if necessary.

Shortly before serving, put the rice in a large work bowl, and toss it lightly with your fingers to fluff the grains. Add the vegetables and herbs, and season with salt and a few twists of black pepper. Drizzle the vinaigrette on top and toss lightly to combine. Taste and add more salt, lemon juice, and/or olive oil if necessary. Transfer to a shallow platter or individual serving plates. Serve at room temperature.

Irish Butter-Poached Scallops with Leeks and Sweet Garden Peas

Irish butter is much richer and has fewer milk solids than the everyday butter sold in the United States. You can substitute the more widely available European-style butter, which, like Irish butter, is higher in butterfat than standard U.S. butter.

For the gremolata

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  1 cup coarsely shredded dried bread crumbs
  
  


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  2 to 3 Tbs. olive oil
  
  


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  Sea salt and freshly ground black pepper
  
  


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  1 clove garlic, finely minced
  
  


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  Grated zest of 1 lemon
  
  


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  1/2 cup chopped fresh flat-leaf parsley or chives
  
  

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  1 large leek, white and light green parts only, outer layers discarded and thinly sliced (3 to 3-1/2 cups)
  
  


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  2 Tbs. unsalted butter
  
  


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  3 Tbs. crème fraîche or heavy cream
  
  


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  1/4 cup water
  
  


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  1/2 tsp. sea salt
  
  


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  7 grinds of black pepper
  
  


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  1-3/4 to 2 cups shelled fresh or frozen English peas
  
  


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  12 to 18 jumbo scallops, depending on everyone’s appetite
  
  


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  Sea salt and freshly ground black pepper
  
  


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  1 cup clarified Irish butter
  
  


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  Grated zest and juice of 2 lemons
  
  


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  Watercress sprigs, for garnish
  
  

Tip:

To clarify the butter, melt it over low heat for 10 to 15 minutes, until golden but not browned. Pour through a fine-mesh sieve or a coffee filter into a heatproof container, leaving the milk solids behind in the sieve or filter.

Make the gremolata:

Preheat the oven to 350°F. Put the bread crumbs in a small bowl, drizzle with the olive oil, season with salt and pepper, and toss to coat evenly. Spread in a pie pan or small baking sheet and toast for 7 to 8 minutes, until golden brown. Remove from the oven and let cool completely. Just before serving, stir in the garlic, lemon zest, and parsley.

Prepare the leeks and peas:

In a saucepan, combine the leek, butter, crème fraîche, water, salt, and pepper and bring to a boil. Reduce the heat to a simmer and cook for 1 to 2 minutes, until the leeks are a little tender and the sauce is reducing. Use your best judgment as to when to add the peas. If they are fresh but starchy they may take some time, so add them as soon as the leeks start to soften. If they are frozen, they may take just 2 to 3 minutes, so add them at the end. Shake the pan occasionally during cooking to change what is on the bottom of the pan with what is on the top. Cook until the vegetables are tender.

Finish the dish:

Once the vegetables are cooking, season the scallops on both sides with salt and pepper. In a big sauté pan (large enough to hold all of the scallops in a single layer), melt the butter over medium heat. When the butter is hot and foamy, add the scallops and poach gently for 3 to 5 minutes, basting as needed, until just done. They are ready when they feel just firm to the touch.

To serve, spoon the vegetables into individual deep plates or shallow soup bowls and top with the scallops. Add the lemon zest and juice to the butter from the scallop pan, then drizzle over the scallops. Sprinkle with some of the gremolata and garnish with the watercress.

Shell Pasta with Green Beans and Cherry Tomatoes (Tofe con Fagiolini e Pomodorini)

What a great vegetarian dish—full of flavors, colors, and of course, most importantly, very simple to prepare. Even someone who loves meat will like this. Substitute the cherry tomatoes with sundried tomatoes, if you like, but make sure you don’t use buffalo mozzarella because it will break down and become too runny. 

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  4 quarts water
  
  


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  Salt and pepper to taste
  
  


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  18 oz. medium pasta shells (look for tofe, which are about the right size)
  
  


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  2-1/4 cups trimmed green snap beans, cut into quarters
  
  


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  3/4 cup fresh peas (if not in season use frozen ones)
  
  


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  8 Tbs. extra virgin olive oil, plus extra for drizzling
  
  


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  1-2/3 cups cherry tomatoes, halved
  
  


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  2 shallots, peeled and sliced into rings
  
  


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  2 fresh mozzarella balls, drained and cut into small cubes
  
  


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  2 Tbs. finely chopped fresh marjoram or oregano leaves
  
  


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  1/2 cup freshly grated Pecorino cheese
  
  

Measure the water into a large pot and bring to a boil with 2 Tbs. salt.

Cook the pasta with the beans and peas in the salted boiling water until al dente.

Drain the pasta, beans, and peas through a colander and rinse under cold running water immediately, to stop the pasta cooking. Once cold, let drain for 5 minutes. Drizzle with a little olive oil and give the pasta a good shake every minute or so.

Meanwhile, in a large bowl, place the tomatoes, shallots, mozzarella, and marjoram or oregano. Pour over the extra virgin olive oil, season with salt and pepper, and mix together.
 

Add the pasta, beans, and peas to the bowl, sprinkle with the Pecorino cheese, and gently mix everything together to allow the flavors to combine.

Cover with plastic wrap and let rest at room temperature for 15 minutes. Stir every 5 minutes.

Serve immediately or keep in a sealed container in the refrigerator for the day after. Don’t keep longer than 48 hours and always eat at room temperature.