New Lebanon— My fresh mint plants are flourishing, and I needed to harvest some to make room for my rosemary plants. This time of year, I would normally find myself using the fresh picked mint to make a cold pasta salad and to flavor iced beverages, but this year, it is cold and rainy, and a warming dinner is needed. To warm up this spring dish, I pair peas and cooling mint with warming cumin. (Mint and cumin is a common pairing in many cuisines.) The result is a spring bounty that warms the soul on a cold spring night.
Spring Pasta for a Cold Spring Night
12 to 16 ounces pasta, cooked (Any pasta will do. I used Sfoglini’s Reginetti.)
2 cups peas, fresh or frozen, cooked
2 tablespoon olive oil, divided
2 tablespoons butter, divided
1 medium onion, finely chopped
1 medium shallot, finely chopped
4 garlic cloves, thinly sliced
2 teaspoons ground cumin
Salt and pepper, to taste
1/2 cup fresh mint, chopped
3/4 cup Parmesan cheese, shredded
Cook onion in one tablespoon of olive oil for two minutes. Add shallots and cook for two more minutes and one tablespoon of butter on medium heat for two more minutes. Add garlic and cook for two more minutes.
Season with ground cumin, salt, and pepper. Add most of the chopped mint, saving a little for the garnish.
Stir in the peas, then the pasta. Stir in remaining olive oil and butter.
Top with shredded parmesan. Garnish with mint. Serve warm.
