Just as the green lawns in front of Butler will be soon be covered with tarps, Cooking With Bwog will soon start running recipes filled with pumpkin, sweet potatoes, and other brownish root vegetables. Darn the wheel of the world! Why must it continually turn over! Take this recipe as the last remnant of summer.
Pasta with Peas and Mint
Pasta— I used (homemade) fettuccine but any ol’ pasta will work
Generous bunch of mint
Container of homemade peas, recycled from when you needed to ice your ankle
Lemon— zest and juice!
Lots of parmesan cheese and butter
Cook pasta generously with salt. Heat peas and butter, in the microwave if you wish, and add lemon zest, juice, and cheese. Mash a little bit till you have a slightly creamy mixture. Mix with pasta, add chopped mint, lemon juice, more cheese, a drizzle of olive oil, and lots of salt and pepper! Top with toasted almonds or pistachios (optional).
Photo via Bwogger Cara