Mushy Pea Orecchiette
Mushy peas is as divisive a side dish as they come. And it makes sense, it looks like baby food, it’s texturally similar to baby food, and it requires seasoning and herbs to elevate it to adult baby food. But naysayers are missing out because a mound of mushy peas is the perfect side to all the fats in the fish n’ chips or bangers n’ mash they are hanging out with.
Making mushy peas with fresh peas is ideal, but it’s not always spring, and it’s also not the best use of fresh peas when you have access to them. But since most people just crack open a can and pour ‘em out for their homies, that’s what is going to happen here. Canned mushy peas are somewhere between a thick soup and a puree making them an excellent base for this sauce. A sprinkling of pan-fried peas and some fresh mint livens up the mushy ones while the shaved parm and balsamic glaze just ties a bow on it all.
The Recipe
Difficulty: Easy
Prep. time: 5 min.
Cook time: 15 min.
Serves: 4
Special Equipment
Immersion blender (if not available, a regular blender will work)
Notes
N/A
Ingredients
17.6 oz. orecchiette
2 - 10.6 oz. cans mushy peas
1 cup petit sweet peas (fresh or frozen)
1 medium shallot - finely diced
¾ cup vegetable broth
Balsamic glaze
Parmigiano Reggiano cheese - ¼ cup shaved + ⅛ cup grated
Extra virgin olive oil
Good finishing extra virgin olive oil
Sea salt
Ground black pepper
Preparation
01.
Bring a large stock pot of heavily salted water to a boil.
02.
Bring 2 tablespoons of extra virgin olive oil to temperature in a large sauté pan over medium heat. Add in the two cans of mushy peas and vegetable broth. Once they have reached temperature, use the immersion blender to blend up half the peas - pureeing half, but leaving half with some of the bigger pea pieces. Stir to combine and add salt and pepper to taste. Reduce heat to low.
03.
In a small sauté pan over medium-high heat add 1 tablespoon of extra virgin olive oil. Once brought to temperature, add the shallots and stir until fragrant and translucent. Add in the peas, and season with salt and pepper to taste. Continue to stir until peas are beginning to get lightly browned, reduce heat to low and grate some Parmigiano Reggiano on top.
04.
Add the pasta to the water and cook to al denté according to directions ~10 mins. Reserving about 1 cup of pasta water before straining.
05.
Once strained, add the pasta to the mushy pea sauce. If too thick add in some pasta water to make a uniform sauce. Toss to coat all the pasta.
06.
Divide into 4 portions and add equal amounts of the pea/shallot mixture to each bowl. Divide the shaved Parmigiano Reggiano amongst each bowl and add (to taste) drips of balsamic glaze to each bowl.