This past week my friend and longtime assistant, Emily Bell, traveled to New England from Ohio for a week of marathon cooking with me, testing recipes for a new cookbook.
Each day we made our way to the supermarket to purchase groceries, carefully checking off the items on our list. On one such visit to the local Whole Foods, we noticed some gorgeous pea shoots, and then spotted some shelled peas in the produce section. Both were so appealing and such great harbingers of spring that we put them in the cart. A few aisles away we found packages of sliced Serrano, Spain’s contribution to the world’s ham repertoire.Those three discoveries sparked an idea for a delicious pasta dish.
We cooked pappardelle al dente, adding the fresh peas during the last few minutes so that both finished cooking at the same time. Melted butter, fresh lemon zest, and crème fraîche were then stirred into the pasta along with a little Parmesan cheese. Oh, and the Serrano ham– we julienned the slices and quickly sautéed them to use as a garnish. Continue reading