PENNE WITH PEA PESTO

SERVES4 TO 6

• ACTIVE TIME:10 MIN
• START TO FINISH:20 MIN

• 1 (10-oz) package frozen peas
• 2 large garlic cloves
• 1/2 cup pine nuts (2 oz)
• 1/2 cup grated Parmigiano-Reggiano plus additional for serving
• 1/3 cup olive oil
• 1 lb penne

• Cook peas on the stove or in a microwave according to package directions, then drain well.
• With food processor running, drop in garlic and finely chop. Turn off motor and add peas, nuts, cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper, then process until finely chopped. With motor running, add oil, blending until incorporated.
• Meanwhile, cook pasta in a large pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
• Toss pasta with pea pesto and thin as desired with reserved cooking water. Season with freshly ground pepper.

Stuffed Chicken Breast with Pea Mash

Stuffed Chicken Breast with Roquefort
Ingredients: 2 chicken breast, Roquefort, salt, pepper, raw ham,

Number of persons: 2

Preheat the oven to 180 degrees. Cut open 2 chicken breast and fill to taste with pieces of Roquefort cheese. Season both chicken breasts with salt and pepper and enfold both chicken breasts with slices of raw ham. Place both chicken breasts in an ovenproof dish. Place the ovenproof dish about 30 minutes in the oven.

Pea Mash
Ingredients: 1 onion, 250 grams peas, 200 ml chicken stock,

Number of persons: 2

Cook 1 finely chopped onion in some butter until the onion is soft. Add 250 grams of peas with 200 ml chicken stock and let the peas be gently cooked in about 15 minutes. Take the pan from the heat and mash it well.

Serve the stuffed chicken breast with pea mash and potatoes. Enjoy!

Pea Shoot and Spinach Salad with Bacon and Shiitake

Forgive me for posting all these at once. From the way I post, it seems like we eat three meals at once, then starve for the rest of the week. hehe. Apologies, I always take pictures of our meals, but sometimes get a bit behind as far as posting them. Maybe if Taylor would learn how to post things every once in a while… *ahem*

This was actually tonights dinner. We had this lovely salad with a side of asparagus and sourdough bread. For a salad, this one was excellent. Taylor said all it was missing was some hard-boiled egg. We’d never had pea shoots before, and just so happened they had them at the farmers’ market. I’ve never seen them anywhere else though. If you can’t find them, this recipe would be just as good with all spinach or even mixed greens.

Pea Shoot and Spinach Salad with Bacon and Shiitake

Makes 4-6 servings. Recipe from Epicurious.

INGREDIENTS
1 (1/4-lb) piece smoked bacon
3 1/2 tablespoons olive oil
3/4 lb fresh shiitake mushrooms, stems discarded and caps quartered
1 teaspoon kosher salt
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon red-wine vinegar
1/2 tablespoon coarse-grain mustard
1/2 teaspoon black pepper
4 oz fresh pea shootspea shoots (4 cups)
4 oz baby spinach leaves (4 cups)
1 bunch fresh chives, cut into 1-inch lengths
6 radishes, cut into matchsticks

DIRECTIONS
Cut bacon into 3/4-inch-thick matchsticks and cook in a heavy skillet over moderately low heat, stirring, until crisp but still chewy, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain.

Pour off fat from skillet and add 1 1/2 tablespoons oil, mushrooms, and 1/2 teaspoon salt. Cook over moderate heat, stirring occasionally, until mushrooms are golden, about 8 minutes, then cool.

Whisk together lemon juice, vinegar, mustard, remaining 1/2 teaspoon salt, pepper, and remaining 2 tablespoons oil in a large salad bowl until blended.

Add pea shoots and spinach to dressing and toss to coat. Add bacon, mushrooms, chives, and radishes and toss again.