Lemony Bowler Hats with Peas and Spinach

A simple pasta dish. Orecchiette means “little ears” in Italian because the pasta looks like little ears but to me it looks like little bowler hats. I don’t know how to say “bowler hats” in Italian. This is a very simple dish, quick and easy to make. The lemon cream sauce is very light, bringing out the bright green flavor of the vegetables. Perfect with simple, pan-fried flounder.


Orecchiette with Peas and Spinach (4 to 6 servings)

• 1 cup light cream
• 10 oz. frozen peas, unthawed
• 1 garlic clove, pressed
• 6 oz. baby spinach
• 1 tsp. lemon zest
• 1 tbsp. fresh lemon juice
• 1 lb. orecchiette, cooked and drained, reserving ¼ cup cooking water
• ¼ cup grated parmesan

1. In a medium pot, combine the cream, peas, and garlic and simmer for 5 minutes until peas are tender. Add the spinach and cook over medium-low heat, stirring, until wilted. Remove from heat and stir in the lemon zest and juice.
2. Toss the cooked pasta together with the sauce, parmesan cheese, and a little of the pasta cooking water (thin with additional cooking water if necessary).