This is a fast (except for the pea-shelling time) and easy dish ... with a memorable result. -- D.A. Loeser Small
3 Bionaturae traditional egg pasta tagliatelle "nests," or your own homemade egg pasta (I also love traditional spaghetti with this dish.)
1 cup shelled and rinsed fresh peas
1/2 tablespoon butter
1/2 teaspoon minced new (young) garlic
1 to 1 and 1/2 cups organic heavy cream
Pepper to taste and a couple dashes salt (Do not over salt.)
Freshly grated or pre-grated Parmesan cheese
Optional: Finely chopped fresh parsley, julienne slices of smoked salmon
Cook pasta until "al dente," drain immediately.
Place peas in a microwave-safe bowl with butter. Microwave 1 minute. In large omelet pan or skillet place minced garlic. (If you don't have young garlic, use half as much mature minced garlic and cook with a little butter before adding any other ingredients.) Add noodles and peas-in-butter and spread them evenly around in skillet.
Turn on burner heat to medium low and add cream to mixture. Gently stir noodles and peas in the cream. Keep stirring, adjusting heat as necessary until cream starts to thicken just slightly. (You can bring the cream up to a boil but do not let it boil.) Add salt and pepper.
Stir in optional salmon; the salmon is great in this dish but can overpower other flavors so use it sparingly and use even less salt.
Presentation: Immediately place the mixture in serving bowls and sprinkle with a little optional parsley and a generous amount of Parmesan cheese. Or, place cheese in bowl on the dining table and let each diner add to taste.
Yield: 2 servings as main course; 3 servings as "prima patti" (first course)