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OxfordPress.com

Orecchiette With Spring Peas
and Brown Butter

With a box of frozen peas in the freezer, this pasta recipe is easy to put on the table. It uses other seasonal ingredients - mint and what used to be called `spring onions,' scallions.

The recipe is from the new Quick Simple Food by Susie Quick (Clarkson Potter, $32.50).

The recipe calls for the pasta known as orecchiette (little ears) or shells.

Makes 4 to 6 servings
6 tablespoons ( 3/4 stick) unsalted butter
1 pound orecchiette or medium shells
1 cup frozen thawed petit peas
2 Kirby (or English) cucumbers, peeled, seeded and thinly sliced
1 cup Boston or Bibb lettuce leaves, torn into pieces
4 scallions, minced
1/4 cup chopped fresh mint leaves
Salt and freshly ground black pepper

Place the butter in a small saucepan over medium heat. Skim the foam from the top and allow the butter to brown. Set aside to cool. Pour off the brown clarified butter and discard the solids that remain.

Cook the pasta in a large pot of boiling, salted water until nearly al dente. Add the peas and boil for 1 minute; drain.

Meanwhile place the cucumber slices, lettuce, minced scallions and mint in a large bowl. Add the hot pasta and the browned butter and toss with the vegetables. Season with salt and pepper to taste.