Does your farmer's market have a pasta booth? Pappardelle's makes their rounds... I've seen them at farmer's markets in several states now, but if yours doesn't, you can always order on-line. They have some amazingly creative pastas. I've seen the Tunisian Harissa Fettuchini twice now and finally gave in to my need to try it. Harissa is this hot chili paste that I haven't played around with much but new enough to know that it would make a spicy background for some fresh summer veggies. As usual, I use what I've got; this week that happened to be sweet corn and more English peas. (I learned at the farmer's market that English peas are the one's you shell and eat the sweet peas inside, as opposed to sugar snaps where you eat the pod and all.)
Harissa Fettuchini with Caramelized Red Onions, Fresh Peas and Corn
1/4 red onion, sliced
2 cloves of garlic, sliced
1/2 cup peas, preferably fresh, frozen is fine
1 small ear of sweet corn, kernels cut off
1 tablespoon chopped parsley
1 cup cream or half and half
1/2 cup grated Parmesan
1/4 lb Tunisian Harissa Fettuchini (or anything you like!)
Heat a splash of olive oil over medium low heat and add onions. Caramelizing onions is like BBQ; low and slow. Toss or stir the onions every 2-3 minutes for 10-15 minutes. Add garlic and leave for another minute or two. Start pasta in salted water. Add corn and peas to the onions and turn up the heat to medium. Toss / stir every few minutes to give the veggies some color. Add 1/2 the cream, stir to combine. When the pasta is done, drain and put the pasta back in the pot. Add veggies and cream mixture to the pasta with the parsley, and half the cheese. Toss. If it looks too dry to you, add another splash of the cream and add until the consistency is to your liking. Plate and top with the remaining cheese.
The pasta really did have a spice to it, but not painful heat, just a good background spice. I'll get more!
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