The Gouda Life

Eating Summer [Fresh Mint and Pea Pasta Alla Carbonara]

I’m holding my wrists out, palms facing up, for the slap on the wrists I deserve for having been absent from here for so long.

There has been so much going on lately that upon arriving home from most days, I am magnetically drawn to the couch and the comforts of my living room. I’ve felt the guilt burning into me for not getting busy telling you about all these wonderful things I’ve been making lately, but thankfully the burning feeling could often be tamed with a cold glass of wine. For that, I am apologetic.

While most people are dealing with the ever-present heat-wave with light meals and less frequent eating, I am stuffing my face with anything I can get my hands on. Light, heavy, sweet or savoury. I want it all. And often. Why I can’t be one of ‘those people’ who magically stay svelte by repeating ‘It’s just too hot to eat’ is beyond me. I’m just not that lucky. I could eat pasta and bread every day all summer long. Maybe even 4 times a day. Not that I do… but I could. Oh boy, I could.

Thankfully, my affinity for filling but fresh dishes has brought me here today to tell you about something magical. It’s a pasta dish that’s summery, fresh and leaves you feeling satiated without feeling sleepy.

If you’ve ever come across the site Honest Fare while grazing the vast plains of the internet, you know it’s a hub for the sort of dishes that feel as good as they taste. And how could they not with a name like Honest Fare. If there has ever been a site you click through to from The Gouda Life, let this one be it. It’s beautiful. It’s eloquently written. The photos are breath taking. And the food is utterly perfect. Always something fresh and unique and exciting to try at home.

When I first laid eyes on an entry about a Fresh Mint and Pea Pasta Alla Carbonara, I knew, without ever a second of hesitation, it would be coming to a plate near me in the very near future. I couldn’t resist the way the little raw egg yolks looked sitting atop a steaming pile of linguine, with blanched peas, fresh mint, crispy prosciutto and Parmesan cheese. It was lovely to look at, the textures worked so brilliantly with each other and it smelled just the way you would imagine summer to smell.

Fresh Mint and Pea Pasta Alla Carbonara
adapted from Honest Fare

If you’re worried about raw egg yolks, they do cook when you toss them with the hot pasta. If you’re still not comfortable with it, toss it all in the pot with a little pasta water before adding the fresh ingredients.

If your snap peas are not really big enough to provide a crunch, you can just add extra English peas.

I didn’t use the shallots because I didn’t remember to pick them up (would you expect any different from me?) but I wanted to keep them with the written recipe since I think they would really take this dish up a notch. But if you are looking for another method, just blanch the peas quickly. And toss them with the pasta.

1 1/2 cups English peas, fresh or frozen
1/2 - 3/4 cups sugar snap peas, shelled
5 slices crispy prosuitto, recipe follows
1/4 cup shallot, diced
1 garlic clove, minced
2 big handfuls of fresh mint, leaves whole
1/3 lbs linguine
2-3 egg yolks, depending on how many are eating
2-3 tbsp olive oil
1 tbsp butter
Salt, black pepper and red pepper flakes to taste
Freshly grated Parmesan

Have sugar snap peas shelled and in a bowl ready to go.

Place egg yolks in individual bowls and sprinkle with a little coarse salt, cracked black pepper and a little red pepper flake if you like heat. Set aside until ready to serve. Have cheese grated and crispy prosciutto in bowls ready to use.

Add olive oil and butter to a frying pan over medium heat. Once melted and shiny, saute shallots and peas, partially covered, until shallots are soft. Salt and pepper the veg to taste but feel free to go a little heavy on the salt since it will need it once tossed with pasta.

While shallots are cooking, bring a large pot of water to a boil and cook the linguine to al-dente according to package directions. Before straining, add 1/2-1 cup of starchy pasta water to the pan with the peas and shallots. Transfer pasta to the pan with the peas and toss to combine. Season with salt and pepper and a little red pepper flake for some heat. Add a small handful of the cheese and some olive oil if the pasta is sticking.

Assembly needs to be rather quick to keep the pasta hot enough to cook the egg yolks. Fill each bowl or plate with a good helping of the pea pasta. Top each dish with a pre-seasoned egg yolk, raw snap peas, crispy prosciutto and some flakes of Parmesan. Mix everything together at the table while the pasta is still pipping hot.

Crispy Prosciutto
In a large skillet over medium-high, heat 1 tbsp of canola or other light oil . Rip prosciutto into bite sized shreds and add to pan. Stir every so often to get it crispy on all sides. Transfer to paper towels to drain excess oil.

Summer Offerings

I’ve always wanted to be one of those people who has a giant garden full of every type of every vegetable under the sun. But reality is, I’m just not attentive enough. I have two tomato plants and a basil plant. And three animals. And a boyfriend. And two jobs. Let me tell you, that is enough.

For now, I will just have to rely on farmers markets to fulfill my dreams of heirloom tomatoes, adorable little pea pods, colourful beets and bunches upon bunches of beautiful fresh herbs. </Siiiiiiiigh>

I was given a bundle of fresh mint the other day. What to do, what to do. Much to my content, I had forgotten about the little bag of sweet peas from Prince Edward County. Mint and peas, in one room!? At the same time?! I’d be a fool not to put them together.

And when am I ever without a bag of pasta or a log (or 5) of tangy, smooth goat cheese? The answer is never. Never! Ok, sometimes.

Penne with Mint Pesto, Sweet Peas and Goat Cheese

1/2lbs Penne (or any other small pasta of your choice!)
1 1/2C fresh or frozen (defrosted) peas

1 tbsp olive oil
4 cloves of garlic, crushed

1/3C fresh packed mint leaves
1/3C olive oil
Salt and Pepper to taste
1 1/2C fresh or frozen (defrosted) peas

4-5 rounds of goat cheese

In a large pot of water generously salted, cook pasta to al dente according to package instructions. In the last 30-40 seconds of cooking, add peas. Set aside 1/2C of pasta water. Strain everything and add back to the pot.

In a small sauce pan, add the 1 tbsp of olive oil and heat over medium. When the olive is hot, add the crushed garlic and cook until fragrant.

Add the garlic and oil to a blender/food processor with the mint and 1/3C olive oil. Process until smooth. Add more oil if needed. It should be a little looser than a paste. Taste and add salt if needed.