Peas

Pea and Mint Pasta

• 4 oz Cavatelli Pasta, we prefer Sfoglini Mint Cavatelli
• 1/8 Cup Sweet Yellow Onino, finely chopped
• 1 Cup of Peas
• 6 Mint Leaves, cut into thin strips
• 2 TBS Extra Virgin Olive Oil
• 4 TBS Part Skim Ricotta
• Salt 
• Fresh Cracked Black Pepper

---

Cook pasta according to package directions, reserve some of the pasta water.  If using frozen peas add to the pasta during the last two minutes of pasta cooking.  Heat half the olive oil over medium low heat.  Add onions, season with salt and cook until translucent.  If using fresh peas add them to the onion and saute until tender.  Add pasta to the onion and pea mixture, add a splash of the pasta cooking water and 1 TBS of olive oil.  Cook for another 2 minutes.  Split between 2 bowls garnish with mint leaves, ricotta and fresh cracked black pepper.
Serves 2.  (Our pasta servings are small if you prefer a larger serving size double the recipe)

---

Pea and Bacon Pasta

• 4 oz Cavatelli Pasta, we prefer Sfoglini Cavatelli
• 1 Cup of fresh Peas
• 2 Slices of Bacon, diced
• 2 Cloves of Garlic, minced
• 3 TBS Dry White Wine
• 1 TBS Butter
• 1/2 tsp Lemon Zest, grated
• 1/4 tsp each Salt and Pepper

Cook Pasta according to package directions, add peas during the last minute of cooking, drain.  Mean cook the bacon until crisp, remove from pan.  Reserve 1 TBS of drippings in the pan and add the butter.  Saute garlic for 30 seconds.  Added white wine, pasta, peas, lemon zest, salt and pepper and toss to combine.  Serves 2.  (Our pasta servings are small if you prefer a larger serving size double the recipe)

---