10 July 2015

Two from the garden

Thanks to unseasonably rainy and cool weather here in the Rockies this summer, we still have an abundance of rhubarb and some very happy peas.  (More on those peas next week...). How to celebrate? Pasta and pie, of course!

Pasta Carbonara with Fresh Peas

Serves 4

8 ounces bucatini or linguine
2 cups fresh peas, shelled
1 clove garlic, minced
4 strips thick-cut bacon
2 large eggs, at room temperature
3/4 cup finely shredded Parmesan cheese, divided
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh dill
1/4 teaspoon salt or to taste
1/4 teaspoon freshly ground pepper or to taste

Bring a large saucepan of well-salted water to a boil. Add pasta and cook until just tender, 8 to 10 minutes or according to package directions. About 3 minutes before it is done, stir in peas.

Meanwhile, cook bacon in a nonstick skillet over medium heat until crisp. Set aside, reserving grease. In a large bowl add eggs, garlic, 1/2 cup Parmesan, chopped herbs, salt and pepper, and whisk until combined.

Stir the bacon and add to the egg mixture. When the pasta and peas are done, drain, reserving 3/4 cup of the water. Immediately stir the pasta, peas and the 3/4 cup water into the egg mixture, stirring quickly so the eggs don’t scramble. Let stand 5 minutes, stirring occasionally, to thicken the sauce. Serve each portion topped with 1 tablespoon of the remaining cheese.

Rhubarb Slab Pie

Serves 8-10

1 sheet pastry puff, thawed
1 lb. rhubarb, chopped
⅔ cup sugar
¼  teaspoon ground cloves
½  teaspoon ground cardamom
1 tablespoon flour
1 tablespoon demerara/turbinado sugar

Preheat the oven to 350F.

Chop the rhubarb into ¼" pieces and toss it with sugar and spices in a large mixing bowl. Allow to sit about 10 minutes, then stir in the flour to absorb the juices.

Cover a baking sheet with parchment paper. Roll out your pastry as much as you can without allowing it to break. Carefully transfer to the baking sheet.

Lay the filling in a mound in the middle of one half of the dough; you’re going to close it over like a book, so plan ahead for that. Fold over the top pastry sheet and crimp the edges.Cut slits on the top for the pie to vent and sprinkle with a tablespoon of demerara/turbinado sugar if desired.

Put in the preheated oven and bake for 45 minutes until the crust is golden and the filling is bubbling through the slits.

Variations of these photos are also on instagram. Follow DrinkFoodTravel here. The filters make everything way cooler.