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.
Meet your new picnic staple: a potato salad classic enough to satisfy purists, but with onions, peas, and tarragon for fresh flavor and pretty hits of green.
11 /14Photo by Annabelle Breakey; written by Amy Machnak
Lamb Burgers with Pea and Mint Relish
Anyone can have a simple hamburger, but with a recipe like this one, the question is why? Grilled bread and a pea and mint relish enhance the juicy lamb.
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.