I made this recipe tonight. It's from Ed's lovely blog, The Slow Cook. It's a wonderful blog and I highly recommend it. Ed's blog keeps me up to date on a lot of current events in the food world.
Sweat 1/4 onion, diced small, in a heavy saute pan or skillet with olive oil. Season the onion with salt to draw out the liquid. When the onions are soft, after about 8 minutes, pour in 1 cup heavy cream, in this case the deliciously thick cream we get delivered from South Mountain Creamery. When the cream starts to bubble, lower the heat so that the cream continues to simmer.
Meanwhile, bring a pot of salted water to a boil and add 1/2-pound pasta. While the pasta is cooking, the cream should thicken to a sauce-like consistency. Add 2/3-cup shelled peas to the sauce and cook just a minute or so, until the peas are softened to your taste. Season with a pinch of salt.
When the pasta is al dente, remove it from the pot, drain it well and toss it into the skillet with the cream sauce and peas. Stir in a liberal grating of pecorino cheese. Serve immediately in warm, shallow bowls.
This was absolutely wonderful. I used Waverex petite pois and Wando shelling peas in my dish. The Waverex are a pain in the butt to shell but they are incredibly tasty. I actually got my peas started very late this year and I'm shocked they've done as well as they have. I don't think they're long for this world with the very hot, dry weather we're having. The cream I used was from Cruze Farms. Their milk is lightly pasteurized and not homogenized. It is some of the most fabulous milk I've ever had. We let the cream rise and skim it off. We usually end of making butter out of it but it went into this dish tonight. I used penne pasta because that's what we had. Obviously, that wasn't local - the pecorino wasn't local either. I did use some small baby onions from our garden.
For dinner, we're having homemade cherry sorbet from local cherries we picked yesterday. I'll post the recipe if it's good!