Pasta with Spring peas, mint, and Pecorino Romano

by Kurt Winner

So what to make when we are waiting for the spring bounty of the Pacific Northwest? I have a recipe that is one of my all-time favorites, and it takes advantage of the first delicious ingredients to appear in these parts. In my yard, the mint is already popping up, and spring peas are also available. Many chefs use the peas to make interesting fresh and vibrant spring dishes, from chilled soups to you name it. I personally really like this dish because it is so easy to prepare, and everyone seems to like it. So let’s begin.

1 box of Orzo pasta, or Acini De Pepe, I use Barrilla brand as it is easy to cook to exactly how you like it, Al Dente or a bit less “toothy”

2 cans low sodium chicken stock

8 Tbs unsalted butter

1 Tbs chicken base

1tsp freshly cracked black pepper

1-2  cups grated Imported Pecorino Romano depending on your taste

¾-1 cup finely chopped mint

1 cup fresh peas, (frozen are fine in a pinch)

½-3/4 cup white wine

Water or half and half as needed

Salt to taste, I like to use Fleur De Gris, I buy this at World Market

Melt the butter in a sauce pan, and add the pasta. Over medium high heat gently stir and brown. The pasta will turn a golden brown, this adds to the richness. Next add the wine and deglaze the pan, followed by the chicken stock and chicken base. Lower the heat to medium low, you want the pasta to absorb the stock and wine. Keep an eye on this and stir a lot to prevent the pasta from sticking to the bottom and burning. If all of the stock is absorbed before the pasta is done to your liking, just add some water or half and half a quarter cup at a time and stir. Now try a small bit of the pasta to see if is at the right doneness for your taste. When it is turn off the heat add the grated cheese, pepper, mint peas and stir. Add water or half and half here if needed. Taste and adjust the seasonings. Serve warm  and enjoy. Happy Spring. www.culinarytraveler.com