Delicious to eat out of hand, throw in a lunch, top a salad... But we've also been making pasta and peas, a recipe I adapted from Williams Sonoma Pasta cookbook. It's unusual, a hit with the big and little people in the house, and darn quick. Here you go:
Curry Pasta with Peas:
2 Tablespoons Curry Powder
2 Cups Shelled Peas
1/2 Cup Plain Yogurt
1 Tablespoon Butter
1 Teaspoon Brown Sugar
In a saucepan, combine the curry powder, sugar, yogurt and butter, heat slowly. Meanwhile, cook a pound of fettuccine in a pot of salted water. Two minutes before the pasta is al dente, add the peas. Drain both and pour into a warm serving bowl. Toss with the yogurt mixture. Season with salt, pepper, and your favorite cheese. Yum.
And now, your photos. These have nothing to do with peas and everything to do with enjoying summer with friends: the post-race lake party. Good times!
(Looking at that last photo, who do you think ran the half-marathon?)