David and Nicole's Macon Street Pasta & Peas

Here’s something we came up with for our share of peas and part of the spring onions—it was too catch as catch can to call a recipe but…

• 1 Bed-Stuy CSA share of Peas
• 1 tbsp Butter
• 1 small spring onion
• ¼ cup or so fresh goat cheese
• pasta (probably best with a [bit-sized] shape like penne or bowties rather than spaghetti or linguine, etc.)
• fresh thyme
• parmesan (optional)
• salt and pepper

1. Set water boiling for pasta (we used penne)
2. Remove peas from pods
3. Cut the smallest of the spring onions in half and then thinly slice the halves
4. Warm about 1 tbsp of butter in a pan over medium-high heat, adding the onions once the butter starts to bubble
5. Sauté the onions for about a minute (they should not change color), then add the peas and salt and pepper, stirring everything in the butter so it’s coated
6. Add about 2 tbsp of water, cover the pan, and lower the heat to medium-low, cooking until the peas are just soft enough to eat
7. Before draining the pasta, reserve about ¼ cup of the pasta water, and use that to soften the goat cheese in a bowl, to which you can then add first the pasta and then the peas
8. Throw in a little bit of fresh thyme at the end and, if you like, a little bit of grated Parmesan

The peas, by the way, were fabulous. That’s something that can’t be mentioned enough about Hector’s produce: it just tastes great.

Editor's note: What are you cooking? Send recipe to sugarshakes@gmail.com and I'll feature it in the blog. If you've cooked up this recipe, leave a comment.