Pasta With Peas

This warm– and by warm I mean sometimes warm– spring DC weather has got me thinking about the color green. Vibrant lettuce, crisp asparagus and bright peas are all front-of-mind, and I always look forward to adding some pop to home-cooked meals. My favorite way to eat peas is with long strands of al dente pasta and a few other simple ingredients here and there.

For dinner last night I made a bowl of pasta with ground grass-fed beef, peas and Pecorino Romano. Easy-pea-sy.

Pasta With Peas

1/4 pound ground beef

1/2 cup peas, fresh or thawed from frozen

3 cups cooked whole wheat linguini

1/2 tbsp olive oil

1/4 tsp cinnamon

1/4 tsp sea salt

Brown the beef in a pan on medium with olive oil, breaking up the beef with a wooden spoon. Add salt and cinnamon to the pan and let cook for about 5 minutes. Add in the peas once the beef is fully cooked, and then incorporate the pasta in the pan using tongs. Top with grated Pecorino Romano and enjoy!

Serves 2.

Delicious and ready in minutes. Vegetarian or not in the mood for beef? Pasta with peas is equally delicious with a dollop of pesto, just skip the Pecorino (or embrace the extra cheesiness!). I’ve got a very exciting weekend coming up with my best friend/boyfriend  Will. We haven’t seen eachother in a month- crazy! Stay tuned for a fun restaurant recap.

What’s your favorite way to add some green to a dish?


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