Pasta alla gricia is a very simple Roman pasta dish consisting of guanciale (cured pork jowl) and pecorino. I use the classic as
a springboard for improvisation and add very thinly sliced snap peas, which creates an amazing texture as well as adds a fresh green note to the otherwise quite rich pasta.
Minty oil and toasted almonds highlight the sweet taste of peas in this soup. It’s especially good with fresh peas from your garden, but still delicious with pre-shelled ones from the store.
Recipe: Fresh Pea Soup with Mint
Right before serving, grind fresh pepper straight into the serving bowl—you want that spicy burst mingling with the sweet smell of melting butter.
Believe it or not, this salad improves after a few hours in the refrigerator. The dressing works its way into the peas, cucumbers, and radishes, the flavors meld, and the vegetables become sweeter.
Recipe: Icebox Salad