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1
For the pea pesto: Bring a small saucepan of water to a boil over high heat.
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2
Add the peas and blanch for 30 seconds, or a little longer if the peas are large.
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3
Drain and cool quickly in ice water, then drain again.
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4
Place the peas in a food processor with the garlic, mint, pecorino, and a pinch of salt.
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5
Pulse until well chopped.
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6
With the motor running, add the olive oil through the feed tube.
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7
Puree until the pesto is nearly but not completely smooth.
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8
A slightly coarse texture is pleasing.
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9
Bring a large pot of salted water to a boil over high heat.
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10
Add the pasta and cook until al dente.
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11
While the pasta cooks, warm the olive oil in a large pot over medium heat.
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12
Add the English peas and a pinch of salt.
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13
Saute for about 2 minutes, then add 1/2 cup of the boiling pasta water.
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14
Simmer until the peas are almost tender, about 5 minutes, adding more hot pasta water if necessary.
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15
Add the sugar snap peas and saute until they lose their raw taste, 1 to 2 minutes.
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16
Set aside about 1 cup of the pasta water, then drain the pasta.
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17
Return it to the hot pot and add the braised peas, pea pesto, and several grinds of black pepper.
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18
Toss well, moistening with some of the reserved pasta water.
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19
Divide among 6 warm bowls.
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20
Top each portion with a little grated pecorino.
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21
Serve immediately.
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22
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another medium- to full-bodied white wine.
