Today, many of my blogging friends and I are participating in #eatseaonal, a campaign to inspire fresh, flavorful, meals around the country. We figure if the recipe is seasonal it’s better for you with fresher ingredients and its also better for your pocket book because seasonal ingredients are often the ones at the best prices. My recipe for you is Fresh Pea Carbonara. I use fresh spring peas with pasta in a traditional Italian Carbonara style (a pasta dish made with eggs, cheese, bacon, and black pepper). It’s terribly simple (30 minutes tops!) and perfectly Spring green with all of the familiar flavors of Carbonara.
I’ll let the photos speak for themselves for this recipe and move on to a story I simply can’t skip. For more seasonal recipes, please see the links at the base of this post.
My Trip to the ICU
Yes, you read that right. I ended up in the ICU last weekend. My normal self wants to down play this and tell you that it was no big deal and I’m fine but my husband keeps reminding me (and with good reason) that I was in the I. C. U. !! So, in effort to put my true self forward, I’ll give you more details.
It all started with some sort of virus that Everett caught from a friend. I then caught said virus which wiped me out all day last Saturday. Late in the evening I started breaking out in hives and after taking a good amount of benedril, in efforts for a cheap home remedy, Josh and I finally decided I needed to go to the ER.
Long story short, the hives angrily spread all over my body and into my mouth causing my tongue to swell. What usually comes after this, when you have a reaction similar to this one, is that the swelling continues down your throat causing your throat to swell and prevent breathing. I arrived just in time to the hospital to get set up on an IV for the reaction to halt so I could continue breathing as normal. Praise GOD!!!
I spent the night and next day in ICU recovering and stabilizing. No answers yet as to why this allergic reaction occurred but the whole situation left me pretty shaken up. All week I couldn’t help but contemplate the fragility of life, taking in every sweet moment with my family and thanking God for his mercy. I completely take for granted my good health and ability to eat whatever whenever with no consequences (except a few lbs here and there). Now, I’m eating more bland foods until I can get in to see an allergist and have really be grateful for every bite and every meal I’ve had without getting sick. A good friend reminded me of a verse that I couldn’t get out of my head all week.
But thebrother of humble circ*mstances is to glory in his high position; and the rich manis to gloryin his humiliation, becauselikeflowering grass he will pass away. – James 1:9-10
Though I wouldn’t consider myself rich by any means, in relation to the rest of the world, I know I am the rich one in this metaphor. So, I have something to boast in today, my fragility. While God is all powerful, I, in my humanness, am bound by weakness in my body and mind. Simply put, Today is a gift – this is something I am more truly understanding now.
This beautiful bright pasta is the perfect reminder of life. The food, which was once alive, we eat to sustain our life. But even more than that, I’m claiming that God is the true sustainer of life. I am all the more grateful for every meal and every moment shared.
Here are the beautiful Spring recipes that you’ll find floating around the web today!
Pea Pancakes with Tzatzikiby Kitchen Confidante
Miso Roasted Mushrooms with Fresh Herbs by Floating Kitchen
Spicy Avocado Pesto Pasta by Well Plated
Sour Cream & Ramp Gnocchi with Sautéed Kale and Crispy Bacon by Simple Bites
Rhubarb, Apple & Pecan Crisp {Low Sugar} by Cookin’ Canuck
Shaved Asparagus, Pea and Bacon Pizza by Completely Delicious
Roasted Carrots with Fresh Sorrel by Project Domestication
Thai Quinoa Saladby Foodie Crush
Simple Santa Fe Rice with Cilantro and Garlic by Bless This Mess
Fresh Pea Carbonaraby VintageMixer
A Spring take on Carbonara Pasta with fresh green peas.
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Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American, Italian, Pasta
Servings 4 servings
Ingredients
- 2 cups fresh green peas (you may also use frozen), divided
- 1 large egg
- 1 egg yolk
- 1/4 cup Parmesan, grated (1 ounce), plus more for serving
- 1/4 cup half and half or cream
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 4 ounces of pancetta or bacon, cubed
- 1/2 medium yellow onion, chopped
- 1 package pasta
Instructions
Steam the peas until they are tender (about 5 minutes). Set aside to cool. In a blender or food processor, blend, 1 1/2 cups of the cooked and cooled peas, egg, egg yolk, cheese and half & half until smooth. Season with salt and pepper.
In a large skillet over medium high heat, cook pancetta or bacon until browned (about 6-8 minutes). If using bacon, cook slightly longer and drain excess fat. Add onions and cook until soft, another 5 minutes.
Cook pasta according to package instructions until tender but still firm to the bite. Drain, reserving 1/2 cup pasta liquid. Add pasta and extra peas (1/2 cup) to the skillet with onions and pancetta and toss. Remove skillet from heat and add pea sauce. Toss quickly to avoid the eggs from scrambling. Add the reserved pasta water as needed to thin out the sauce (I use all of the 1/2 cup).
Transfer to serving bowls and top with extra Parmesan.
