Several days ago two young women, both seniors at Amherst College where my husband teaches, emailed that they had some free time the following week to come and cook with me in my kitchen. Stellar students as well as passionate foodies, they had, during their four years of taking rigorous courses at the college, often found extra hours to cook and, of course, to sample recipes with me. This would be the last time before graduation for us to be in the kitchen together, so I picked some special dishes, including a soup with spring peas, mint, and pancetta.
To prepare the dish we made a rich but quickly assembled broth and then added orecchiette (small ear-shaped pasta), fresh peas, snow peas, and chopped bibb lettuce to the simmering liquid. The brodo was garnished with crispy bits of pancetta, fresh mint, and a sprinkling of Parmigiano Reggiano. From our first sips, we all adorned this soup with its Continue reading