The Italian name for this dish sounds so pretty for something so stupid easy. The title is literally what it is: peas, asparagus, and basil. Sauteed with a few shallots in olive oil and you're in for one of the more refreshing dishes I've made in a long time. And if you can find farm fresh peas I bet this will be even better. Sadly, I had to use frozen...alas only 4 more weeks until the farmer's market is mine again!
From Gourmet April 2008
2 shallots chopped
2 tbsp olive oil
1 bunch asparagus cut into half inch dice
2 cups fresh or frozen peas
Handful fresh torn basil
Salt and pepper to taste
Cook shallots in oil until just tender; about 4 minutes. Stir in peas, asparagus, salt, and pepper and cover. Cook until vegetables are just al dente about 8 minutes. Add basil, a little salt, and serve.
That sounds so great!
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