Peas are a great spring vegetable. While looking for a pea recipe, I found this pasta dish from British Italian chef Antonio Carluccio in his cookbook, 1oo Pasta Recipes. I improvised with what I had on hand and also doubled the recipe. He used marille pasta, and I used strozzapreti. He used fresh basil; I used dried. He used parmesan; I used pecorino.
Pasta with Mascarpone and Peas
1/4 cup butter
2 lbs. chopped tomatoes (I used Pomi.)
14 oz. frozen peas
basil to taste
2 8 oz. containers mascarpone cheese
1/2 cup grated pecorino romano cheese
red pepper flakes to taste
salt and pepper to taste
2 lbs. strozzapreti pasta
Melt the butter in a medium saucepan. Add tomatoes, peas, basil, mascarpone, pecorino, red pepper, salt and pepper. Simmer for 30 minutes. Cook pasta in salted water for 10-12 minutes until al dente. Drain. Serve with sauce.