A schedule change opened up opportunities for different meals and recipes. My husband was put on an evening shift. That meant I would be alone for dinner. It’s okay because he has had various shifts over the years and I am very familiar with cooking for one. It also meant I could cook more pasta dishes because he would rather have potatoes or rice. A quick look in my to-cook folder presented the first one to tackle. The color alone caught my interest. Green certainly stands out in Pasta with Spinach and Green Pea Sauce.
Eating the pasta brought back memories. I could vividly remember refusing to eat English Peas when I was a kid. There was enormous sheer disappointment every time I saw a bowl of them on the table. My parents simply gave up trying to get me to eat them. The dislike carried on for years and I now know why. Those English Peas were the canned ones. I’d still pass on them today. Fresh or frozen green peas are completely different.
The sauce is the true highlight of this dish. It has a velvety texture. The components offer subtle enhancements without overpowering the true green pea flavor. It has tarragon in it which is one of my favorite herbs. Tarragon can be strong so add a little at a time. Lemon does its usual brightening up of vegetables. Garlic matches with spinach so well that it has to be in there. Feta and pine nuts give final touches of saltiness and crunch.
Do you cook differently for yourself than your family? I tend to make more salads, pasta, and seafood when it is just for me. One thing I haven’t made in a while is Scallops Hong Kong Style and I see it happening in my very near future. Plus there are more new recipes to try. Stay tuned…
Recipe adapted from one in Cooking Light Magazine May 2014 edition.