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"What's for Dinner Honey?" Spring Pea and Herb Pasta

The Farmers Market: Peas and Herbs

Every Friday Betty carries a recipe inspired by what's fresh at the Hingham Farmers Market.  They are creative, fly-by-the-seat-of-your-pants recipes- not your mother-in-law's casserole.  So feel free to wing it- Betty does- life is too short to measure.

This week, Signe [our farmers market foodie] went to town [literally].  She went to Bloomy Rind, the new cheese shop in the Square*  and loved getting this recipe.  She says it came straight from Chef Robert's head [he made it up as he went, she thinks].  She got a great cup of coffee out of it, and got to socialize a bit at their big wooden table. Everyone who came in wanted to stay for dinner…

So here goes.

Bloomy Rind's Spring Pea Fling  from: Chef Robert

  • Orechietti pasta
  • 2 cloves garlic
  • 1/2 an onion, chopped sliced
  • extra virgin olive oil
  • 1/2 lb fresh peas, shelled
  • 1/4 lb fresh pea tendrils
  • a bunch of fresh pea shoots
  • a few morels [it's a mushroom Betty] chopped
  • ½ bunch of mint roughly chopped
  • ½ bunch basil roughly chopped
  • a few sprigs of flat leaf parsley
  • Pecorino cheese- grated optional: black truffle oil

Cook pasta in lots of water and drain. In a separate pan sautée the garlic and onion. Add the fresh peas, pea tendrils and pea shoots. At the very end add the morels, toss with pasta in extra virgin olive oil, add 1/2 bunch of mint, 1/2 bunch of basil and a few sprigs of parsley. Optional: add black truffle oil to finish. Toss and serve with grated pecorino, Bloomy Rind cheese bread, and a good crisp Chardonnay.

*Yes, Bloomy Rind is a wonderful cheese shop, but it has so much more- handcrafted sandwiches, bread, desserts, you never know what Robert and Mary have in store. Linger at the long wooden table for lunch, and be inspired by the passion, energy, and generosity of the owners.