The First and Last of Spring
Saturday, June 16, 2012
A couple of weeks ago, Tom Culton brought what, he swore, were the very last peas of the season. On the same day, Tom also had his first new potatoes. Naturally, I had to use them in the same dish; otherwise, I wouldn’t be properly acknowledging the end of the peas, right? This one is from my new favorite cookbook, Yotam Ottolenghi’s Plenty, but you can find the original recipe here. Do as I did, and make a double patch of pesto the next time you have pasta, and this will take even less time. Although the egg makes this substantial enough for a one-dish lunch, I served it with some smoked mackerel from Talula’s Table.
Posted by Kevin on 06/16 at 12:11 AM