Sweet Pea and Potato Pasta

By Hklbrries

Seven days a week, Lloyd Nichols, 62, his wife, Doreen, 60, and their three sons sell their produce at 14 local farmer's markets, including the Green City Market in Chicago's Lincoln Park, a magnet for some of the city's best chefs. "We offer just about everything that can be grown in the area," says Lloyd. That translates into an astonishing 1,000 items on more than 200 family acres, including 30 sweet pepper varieties and 10 kinds of peas. "We're lucky to have caught the eat-local movement," says Lloyd. "But we've been at it for 30 years, so we were ready."

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"This dish combines the freshness of the peas with the butteriness of Yukon gold potatoes," says Lloyd Nichols. "If you don't eat it all when it's hot," adds his wife, Doreen, "just add a little salad dressing to the leftovers and it's good cold for lunch."

Ingredients

• 12 ounces (3/4 box) fettuccine
• 6 tablespoons extra-virgin olive oil
• 1/2 pound Yukon gold potatoes, cut into 1-inch pieces
• Kosher salt
• Pepper
• 2 pounds garden peas in their pods (2 cups shelled)
• 6 scallions, trimmed and chopped
• 1/2 cup grated Parmesan

Details

Servings 4

Preparation

Step 1

Cook the pasta according to the package directions. Drain, return the pasta to the pot, and toss with 4 tablespoons of the oil.

While the pasta cooks, place the potatoes in a large pot, cover with cold water, and bring to a simmer. Add 1 tablespoon salt and cook until tender, about 12 minutes.

Meanwhile, shell the peas. When the potatoes have 2 minutes left to cook, add the peas to the pot. Finish cooking, drain the vegetables and transfer to the pot with the pasta.

Stir in the scallions, ¼ cup Parmesan, remaining 2 tablespoons oil, ¾ teaspoon salt, and ½ teaspoon pepper.

Divide among individual bowls and top with the remaining ¼ cup Parmesan.