This fresh weeknight pasta is filled with juicy seasonal produce like peas, cherry tomatoes, and scallions:
. This is where you’ll find creative, unfussy meal ideas plus plenty of cooking advice—like what to do with that bumper crop of zucchini or how to store delicate heirloom tomatoes. Each week, Fatima hits the farmers market and chooses a peak-season ingredient to explore in depth. Follow along, and you’ll learn how to turn the season’s bounty into easy plant-based meals that’ll be on the table in under an hour.
Last weekend at the farmers market, the bright peas and newly arrived cherry tomatoes caught my eye and I immediately thought of one of my favorite ways to transform my haul into something quick for my family: pasta. I found some scallions in my fridge, so I washed and chopped the whole bunch . Sizzled alliums and buttery peas, tossed with linguine and blistered sun-kissed tomatoes and cheese make a silky sauce that isn’t too heavy for a warm summer evening.
As is the case with all produce, it is a special treat to buy fresh shelling peas directly from the farmer who grew them. You might even stumble upon pea shoots , or sugar peas depending on the season and your locale. However,work great if you can’t find fresh ones, especially during the colder months when the markets become a little sparse in delicate greens. Picked and packed when they are perfectly sweet, with the convenience of being ready to cook, frozen peas are versatile.
Shelling peas are sold in the pod. Buy them by weight , and make sure they are dry, bright green, and have minimal discoloration. To extend their life in the fridge, you can wrap them in a damp kitchen towel, place them in a resealable bag, and store them in the crisper. To shell the peas, use your thumb to split the pod down the center seam, revealing the tiny orbs that you can pop out with your nail. I always toss the pods in my compost.
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