And this, right here, was my final meal cooked at the old place. A combination of things fresh from my garden, frozen farmer’s market items, and just a good combination of flavors. Peas, proscuitto, parmesan, egg yolk, and mint all together over a lovely pasta just makes the perfect summer meal. Also, HyVee makes pot-sized pasta, which means that you can just stick in your box of pasta and not have to worry about breaking it all over. It’s pretty fantastic.

I might be on hiatus for a while as I make the transition down to Chicago here. Hopefully it won’t be long before I’m back, but these things can’t be helped. See you all on the other side!

Fresh Mint and Pea Pasta Alla Carbonara

Ingredients

  • 1.5 plus .5 to .75 c peas, shelled, frozen or fresh (I used the ones I had in my freezer, with 1.5 c frozen, and the other .75 c thawing out while everything cooked)
  • 5 slices prosciutto
  • 1 garlic clove, minced
  • 2 large handfuls of mint, leaves whole (I took a bunch of peppermint from the garden)
  • 1 lb thin pasta of choice (seriously, get HyVee pot sized pasta, it’s the best thing ever)
  • 2-3 egg yolks
  • 2-3 T olive oil
  • 1 T butter
  • sea salt, fresh ground pepper, and red pepper flakes to taste
  • fresh grated Parmesan (used Sartori’s)

Get your pasta water boiling in a separate pot. While that gets going, take 2 T olive oil and 1 T butter and melt it in a large pan. Once it’s melted, take 1.5 c of your peas (mine were frozen when I tossed them in) and your minced garlic, and saute them over medium heat until they’re soft, about 8 minutes. I chose to salt and pepper (including red pepper flakes) the veggies rather than the yolks, and found it worked very well. Don’t be afraid to use a heavy hand on the sea salt here, as the pasta will not be salted. Remove from heat.

Right about the time your peas finish, the pasta water should be boiling. Add in your pasta, and cook according to package instructions until al dente (usually 8 minutes). While the pasta cooks, take your prosciutto slices, tear them up, and heat 1 T of olive oil in a small pan. Take the torn prosciutto and cook it in the pan over medium high heat, until crispy. 

Once the prosciutto is fried, your pasta should be ready to go. Take a half cup of pasta water and add it to the peas, before draining and straining your pasta noodles. Combine the noodles with the peas, and add more salt, pepper, and pepper flakes after a quick taste. 

To serve, put your pasta in whatever you will be serving/storing it in, add the fresh peas and prosciutto, and toss to combine. Then, add the egg yolks and parmesan, and mint leaves, and toss to combine, until the pasta is coated. And then, enjoy the amazingness!

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As of right now, this was one of the last new recipes that I ever cooked in my old place. My kitchen is now reduced to a few cups, mugs, what is left of my pantry that I’m taking with me, and whatever I have left in my fridge. It’s a real weird feeling right now, but I’m ready for what’s to come. 

I’ve been wanting to make this tart since Deb first put it up, and since it’s pretty easy and cheap to make, I decided to go for it. I could’ve made the tart shell, but as I was at the tail end of packing everything when I made this, I just decided to buy a pie shell and go from there, and didn’t really have the time or patience to make a pretty concentric overlapping circle with the potato slices. Still turned out damn good. 

Blue Cheese and Potato Tart
lasts about a week as a main

Ingredients

  • 1 savory tart shell (or, if you’re lazy like me, one pre-made pie crust), ready to fill
  • 1 lb small red potatoes, sliced thin
  • 1 c heavy whipping cream
  • 1 large egg yolk
  • .25 lb (about .75 c) blue cheese of choice, crumbled (I took my hunk of Hook’s Blue Paradise, and crumbled it using a knife)
  • sprinkle of sea salt
  • 1 T chopped herbs of choice (I used dried rosemary and thyme per Deb’s suggestion)

Take your potatoes, slice them thin, and then put them in a pot covered by about two inches of water, bringing the pot to a boil and then reducing to a simmer, uncovered, until the slices are tender, about ten minutes. Preheat your oven to 350 while they simmer.

Take your potato slices and attempt to arrange them in overlapping concentric circles around the pan. However, if you have been attempting to arrange a move down to Chicago in a little over two weeks and have been packing for most of the preceding week, take the potato slices and dump them in in a slightly artsy looking fashion. Take your crumbled blue cheese and toss it over the potatoes in a similarly artsy looking fashion. Don’t worry, it’ll look like you meant it. And probably rustic. 

Whisk together the yolk and heavy cream until combined, and then pour it over your potatoes and cheese. Sprinkle the top of the tart with sea salt, and your herbs of choice.  

Put the pie shell on a baking sheet (or if you’re me, a pizza pan), and bake at 350 for between 45 to 50 mins, until the tart is a good golden brown like in the final picture and bubbling a bit. Cool, and nom your fantastic tart (you can serve it warm or cold).