Reginette with Peas & Pesto
There's nothing like a brand new pasta shape to brighten one's day.
This dish uses Reginette, a ruffled-edged flat pasta that is like mini lasagna ribbons. Still too hot to really want to cook anything, I started preparing this dish at 8pm when the sun had already gone down. I cooked the reginette for 8 minutes and tossed the fresh English peas in for the boiling water for the last 3 minutes. Drained. Added a lowfat (ha!) premade pesto sauce, and topped with feta and pine nuts.
Like that lovely Scrambled Eggs with Peas, Green Garlic, and Chives, there's nothing I like more than a fresh and satisfying simple dish that takes only minutes to prepare.
posted by Catherine at 8:23 PM
9 Comments:
I love the look of those reginettes! Where did you find them?
Hi Catherine - this sounds like a great dish - easy to prepare, but full of taste and colour. I concur... there is a novelty in getting new pasta shapes. :)
Really a great sounding dish. Lots of flavor.
(Peas and pasta! Yeah, me too, over chez Cookie.)
That looks delicious! Could you come around and make some for me tonight (i'm bushed after yoga). Oh, I'll have extra feta on mine please! And alas that extra cheese is my downfall!
yum!
Looks great, and what a perfect spring/summer dish! What a fun little pasta - I have never seen it...gotta keep an eye out.
I honestly can't remember where I got this pasta. May have been our local Italian deli, Ferrari. I'll check and get back to you. They were fun to eat!
This is an great on the run pasta!
I fixed it tonight, but only had screw pasta on hand, and it was wonderful, flavorful and soooo easy! Come up with some more of these Catherine. I paired it with a French White Wine - Abymes, Vin De Savoie- which is a very refreshing wine from the region of France that is on the lower slopes of the Alps. I will leave it at that for ya. Delicious!
That looks so good.
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