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Friday, June 30, 2017

Peas Please!

Tried a new recipe this week with the produce from my garden. Yes, you heard that right. The Prooo-duce from my Gahhh-dennn... Well, peas that is for now. Just peas. Waiting for the tomatoes patiently.  I'm trying to use what is in my cupboards instead of buying more groceries. I found a recipe that would allow me to not only use my Peas but also my Garlic Scapes.  What?! You don't know what Garlic Scapes are? Well, let me educate you. They are the twirly top growths that come off a garlic stem. They rob your garlic bulb of energy so snip those suckers off and eat them. They are mild like a chive.  Now you know.

The recipe I tried is:
Orzo with Lemon, Peas, and Romano Cheese
Verdict: VERY Lemony (I reduced it already in my recipe for you)
Note to self: Don't use so much lemon zest next time
*I find shucking peas meditative in case you were wondering.


Orzo with Lemon, Peas, and Romano Cheese
2 cups of Ditalini Pasta (I used instead of Orzo)
1 1/2 cups Peas
1/3 cup grated Romano Cheese
4 TBS. EVOO
Zest of 1/4 lemon
Juice of half a lemon
3 Garlic Scapes sliced thin (or 2 crushed garlic cloves)

Cook pasta until al dente, drain, and set aside. Cook EVOO and garlic until soft 2 minutes, add peas until bright green (2 minutes) don't overcook, add cooked pasta until warmed up, add lemon zest, juice and cheese until all mixed in.  Add salt and fresh cracked pepper to taste, and a final topping of grated cheese.

*I served this dish with some shrimp because that's what was in the freezer. Delish.