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.