The pasta featured here practically screams “Spring” – thanks to the sweet flavor of green peas. And the beauty about this recipe is you can use fresh peas – or frozen, if you’re in a hurry. (Click here to see the recipe.) Giuliano Hazan writes in his book Giuliano Hazan’s Thirty Minute Pasta (Stewart, Tabori & Chang, 2009) that “the sweet flavor of fresh peas is worth the extra time it takes to shell the peas” – but he adds you can use premium frozen peas for this dish.
Hazan, the son of famed cookbook author Marcella Hazan, bases this recipe on a dish he had at a favorite restaurant in the Italian city of Verona. Here’s the secret: “Once the peas are tender, half are pureed until creamy and mixed back into the sauce,” Hazan writes.
“When the pasta is tossed with the sauce, it absorbs all that delicious pea flavor, which is why I like using the wider tagliatelle noodles.” (Click here to see the recipe.)