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.

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Posted by Kevin on 06/16 at 12:11 AM


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