I came across the most delicious fresh peas at a local greengrocer; one not normally famed for anything particularly fresh. And so I swapped dinner plans around a little and made this great, light and summery dish.
For two people
- A bag of fresh peas, shelled
- About an inch of good Italian salame finely diced
- A finely diced onion
- 2 cloves of garlic, crushed
- A chiffonade of basil and mint leaves
- Good olive oil
- Grated parmesan, a good handful
- Half a glass of white wine, something light and un oaked like muscadet.
- Some small pasta shapes
- A steak
Boil some salted water and cook the pasta, drain and refresh under cold water to stop it cooking. Meanwhile prepare the other ingredients.
Season the steak and fry in light oil until rare; about 3 mins each side. Generously baste with butter, then wrap in tin foil to rest.
Next; fry off the salame until crisp, then add the onions and sweat for a few minutes. Season, add the garlic and wine and let simmer for a minute. When ready to serve, add the raw peas and some good olive oil and toss in the pan. Add the herbs and pasta, half a handful of parmesan and keep tossing it until the pasta and peas are warmed through (we don’t want to cook the peas too much).
Split between two plates and cover the pasta with the rest of the parmesan, slice the steak and arrange on the plates and top with the collected steak juices from the tin foil.