I don't know how the weather where you are is, but here in western Washington, it is still quite cool and damp. I am so much looking forward to a few months of endless sunshine, but it is holding out on me here.I have embarked on my first proper garden this year. Over the winter Russ built us twelve raised garden beds, and, in my over eagerness, I have stuffed them to capacity with pretty much every edible I have laid my eyes upon. It has been an incredible learning process for me, as well as incredibly humbling.
While I continue to wait on the abundance of summer, I am getting a slow trickle of spring vegetables. A bunch of radishes here, endless snap peas there, a head of lettuce on Tuesday, and a few gorgeous baskets full of fresh shelling peas on Friday. I know they aren't the most practical thing to grow when you have limited space (that large basket full of peas shrunk to a meager bowl after shelled), but I had to. Way back in December, with stars in my eyes, I ordered two varieties of shelling pea seeds. One (which I forget the name of, but has grown taller than I am) has not produced much, while the other, by the name of 'maestro' has quickly become a favorite in my garden. This variety stays short and compact, but produces huge pods full of plump, delicious peas. I am completely hooked and plan on doubling my maestro pea production next year.
I created this recipe with the delicious maestro peas in mind. It is a super simple dish that comes together quickly. I recommend using fresh peas from the garden or farmers market. The delicate flavor of fresh peas really shine in the creamy lemon and garlic sauce, I don't think a frozen pea will have quite the same effect, but still worth trying if that is all you have available1 tablespoon oil
1 onion, roughly chopped
4 garlic cloves, sliced
1/2 cup cashews
1 cup water
Zest and juice of one lemon
1/4 teaspoon white pepper
8 oz. spaghetti
1 lb. zucchini, spiralized or cut into matchsticks
1 1/2 cup fresh garden peas (see note)
Salt to taste
1/2 cup parsley, finely chopped
Red pepper flakes (optional)
Add oil to a large pan set over medium heat. Saute onion and garlic until soft, 3-5 minutes. Add cashews, water, and a pinch of salt. Bring mixture to a boil, then reduce to a low simmer. Simmer for ten minutes.
Pour mixture into a blender with lemon zest, lemon juice, white pepper, and salt to taste. Blend until smooth.
In a large pot of salted water cook spaghetti according to package. Reserve 1/2 cup cooking water.
In a colander in your sink place zucchini noodles. Drain the spaghetti over the zucchini noodles.
In a large bowl toss the pasta, fresh peas, sauce, and parsley.Thin sauce if needed with reserved cooking water. Serve with a sprinkle of chili flakes and extra parsley.
This recipe was created to showcase the freshest peas. Frozen peas could work in their place, but I would recommend trying to source the freshest you can find. Adjust cooking methods accordingly.