Firstly I would like to thank everyone for your patience with me getting this recipe on the blog. So many of you reached out personally to inquire about it which means the world to me. Life has been busy over the past several weeks as the mister and I plan to go to the cottage for two weeks. This means wrapping up all my client work before I go so that I can have an actual vacation without work distraction. For those of you out there that struggle with decompressing, I feel ya. I am in no way complaining about the work, quite the opposite. I am blessed to have returning clients that seek out my services but it has been a lot.
This pasta is perfect for spring and summertime when peas are in abundance. I love fresh snap peas but will admit the few plants that I had this year did not do well. The mister and I are going to rearrange our terrace to make room for more growth in the food department, and I can’t wait. Growing food has become a passion project and while it is still on a very small scale it still brings me an abundance of joy.
Fresh and frozen peas both work well in this recipe. Frozen peas are always in my freezer as I tend to add them to almost all my savoury dishes. They work so well in pasta, rice, curry, soup, you name it. I love the brightness and the POP they bring to dishes. So let’s get making this pasta shall we?
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