what to COOK

RECIPES FOR REAL LIFE

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ENGLISH PEAS

It takes a bit of effort to shell these little guys, but it's worth it for their sweet, delicate flavor.

SHOP They're most commonly found at farmers markets (or in your own garden!).
Look for plump, firm pods with no browning.

STORE Keep them for just a day or two in the refrigerator in an airtight container. The sooner you cook them, the sweeter they'll be.

EAT Shell the peas (compost the pods) and blanch them in lightly salted water. Toss with chopped mint and extra-virgin olive oil for a side, or smash them and pile onto toast.
They're also irresistible lightly sautéed in butter or eaten straight out of the shell.

5 Easy Dinners

#1 / Red Pesto Fettuccine

ACTIVE TIME 25 MINUTES
TOTAL TIME 25 MINUTES
SERVES 4

1 lb. fettuccine
1/2 cup raw walnuts
3 medium cloves garlic, smashed
3 Tbsp. extra-virgin olive oil
1/2 cup drained julienned sun-dried tomatoes in oil plus
2 Tbsp. oil from jar (from a 5-oz.jar)
2 Tbsp. tomato paste
2 oz. Parmesan cheese, grated (about 3/4 cup), plus more for topping
1 Tbsp. fresh lemon juice (from 1 lemon)
1/4 to 1/2 tsp. crushed red pepper
1/2 tsp. kosher salt, plus more for cooking pasta

COOK pasta in boiling salted water in a large pot according to package directions for al dente. Reserve 1 cup cooking water. Drain pasta and return it to pot.

WHILE pasta is boiling, cook walnuts, garlic, olive oil, and tomato oil in a small skillet over medium, stirring often, until walnuts and garlic are lightly golden, about 3 minutes. Remove half of walnuts with a slotted spoon and set aside.