PASTA WITH SPRING PEAS AND ESCAROLE

This spring pasta dish has peas three different ways - shelled sweet peas, slivered pea pods, and the curly tendrils and leaves from the tops of pea shoots. It's all bathed in a delicate green puree of peas, escarole, cream and dill, enlivened with a touch of lemon.

Be sure the sweet peas are truly sweet, and the pea shoots very young and tender.

2 tsp. olive oil
2 tsp. butter
1 large onion, chopped
1 1/2 cup shelled sweet peas
1 1/2 cup torn light green escarole (or any sweet lettuce)
grated zest and juice of 1 lemon
light vegetable broth as needed
salt and pepper to taste
pinch of sugar
1 cup sugar snap peas, cut in half lengthwise
3 Tbs. chopped fresh dill
1 cup tender fresh pea shoots (tops only)
1 lb. pasta - fusilli or cavatappi
2-3 Tbs. cream, more if desired
grated aged Pecorino cheese (or Parmesan, if you prefer)

Start a pot of salted water boiling for the pasta.

Heat the oil and butter in a large, non-stick sauté pan and cook the onion in it, with a dash of salt, until it is soft and translucent. Add half the shelled peas, the torn escarole, grated lemon zest, and a cup of water. Simmer this, covered, for about eight minutes, or until the peas and escarole are perfectly tender. Puree the cooked vegetables in a blender until completely smooth - you can add a few spoonfuls of water or light vegetable broth if the mixture is thick.

Return the puree to the sauté pan, add a tablespoon of lemon juice, some salt and pepper, and a pinch of sugar. Taste and corect the seasoning if necessary. Now stir in the remaining peas, the sliced sugar snaps and the dill, cover the pan and simmer everything for a few minutes.

Meanwhile, cook the pasta in vigorously boiling salted water until it is al dente, and drain it. About two minutes before the pasta is due to be drained, add the pea shoots to the sauce, and replace the cover to steam them.

Stir two or three tablespoons of cream into the pea sauce and toss the pasta with it in the hot pan, adding more cream if desired. Serve immediately, and pass grated Parmesan cheese separately.

Serves 6.