Fresh mint, a classic pairing with peas, brightens this creamy pasta dish.
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This was just average
Very good but not outstanding; with a few tweaks it could be fabulous. I used leftover honey baked ham & it may have been too sweet for this recipe. Might try it with pancetta as suggested by another reviewer, or add some smoky bacon. It seemed to lack a dimension. I added 1/2 the feta and mint as directed, but didn't add more when I served it. I could have added more feta, but using the full amount of mint would be too much, in my opinion. I did add a clove of garlic (pasta without garlic is a sin) with the onion. Will make again with some changes and will update my review.
Pretty awesome...I made a few changes though....used pancetta instead of ham...can only get the super-thin sliced kind of ham around here. Also added 3 minced cloves of garlic with the onion (started by frying the pancetta, then added the onions, then garlic and a pinch of hot pepper flakes. Deglazed with some dry white wine before the cream and nutmeg, along with some fresh cracked pepper. Also used chicken broth instead of pasta water. The mint makes this dish.
This one worthy of multiple repeats. I made it with Vidalia onion, frozen peas, black-peppered goat cheese, strips of a honey-baked ham, and fresh mint from my herb pots. The only change I'll make next time is to add a bit more ham.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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