A Pea Pasta Fit for a Princess

My mom says I have expensive taste. You wouldn’t know it by the stores I go to, such as Marshall’s and Loehmann's. Yet, when it comes to eating, I like high quality foods and am more than willing to splurge.

That’s why I didn’t hesitate to buy saffron. Well, that’s not really true. I did hesitate. Not because of the price; because I have an uneasy relationship with saffron. It’s sort of like kissing someone, and the "wow" factor just isn’t there. You know, he’s a nice guy, but there aren’t any fireworks. So, you give him another try, and it’s great. Then the next time it's only so-so. You know what I mean? That’s been my experience with saffron. (Not with guys; Jeff has always been a great kisser).

I’m unequivocal when it comes to food -- when I don't like something, I don't usually try it again. Which is why I’m surprised about my willingness to give saffron another chance. When I first tasted it in a great Indian restaurant, I found its floral overtones unpalatable. I thought I would be put off saffron forever after that. However, another delicious Indian restaurant redeemed saffron for me by serving it in a lovely rice and pea dish. Since then, I've had it in Spanish and Middle Eastern dishes and have begun cooking with it (to mixed results). Yet, the recipe I share today is a keeper. And coming from me, that is high praise.

Given my ambivalence toward saffron, I decided to do a little research. Saffron has been cultivated for over 3000-4000 years. It is used throughout the world, most notably in Asian, Indian, Arab, Spanish, and Moroccan cuisines and can be found in both savory and sweet dishes as well as drinks.

Saffron is extraordinarily expensive at $1000 a pound. (No, I didn’t make a mistake with the zeros). Why so pricey? Because saffron is manually picked from the stigmas of the crocus flower. It is incredibly labor and time intensive, as a result. Additionally, it takes a football field’s worth of saffron threads to make just 1 pound! Fortunately, only a tiny amount is needed for most recipes, so you don’t need a second mortgage on your house to cook with it.

Most chefs and home cooks alike recommend using saffron threads instead of powder to ensure that you are receiving true saffron and superior flavor. The threads should be soaked in water prior to using in the recipe, and suggested soaking times range from 20 minutes to several hours. I soaked mine for 2 hours (see recipe).

In this recipe, the saffron was fragrant (not overpoweringly so) and slightly smoky. I loved it in the creamy sauce, which was satisfying yet not too rich. For a vegetarian version, simply omit the shrimp, which is how I ate it.

I also recommend using fresh English peas (see my pea primer for more). Just look at these perfectly round, shiny peas nestled together. They are sweet-natured and delicate and should be treated with care. That’s why I add them at the end of the cooking process. The heat from the sauce cooks them enough; overcooking peas not only makes them mushy but also depletes them of their nutrients, including Vitamins C and K.

I am submitting this post to Kalyn of Kalyn's Kitchen, the founder of the ever-popular Weekend Herb Blogging. Incidently, I am pleased to announce that I will be hosting Weekend Herb Blogging here July 9-15.


Pasta Shells in Creamy Saffron Sauce with Shrimp and Fresh Peas
Print recipe only here.

8 ounces pasta shells
1 tsp saffron threads
3 tsp water
2 shallots, thinly sliced
2 Tbsp butter
2 cups milk (whole or low-fat)
2 Tbsp flour
2 Tbsp dry white wine
2 cups fresh shelled English peas
Salt and pepper, to taste

2-3 Tbsp olive oil
24-28 extra large or jumbo shrimp

Cook pasta in salted water according to instructions.

Place 1 tsp saffron threads in a small bowl with 3 tsp water, and let rest for a minimum of 2 hours; the threads will swell in size. If you don’t have the time, then use this quick soak method. When you are ready to add the saffron to the sauce, just drain the water, but don’t crush the threads. Since saffron is intensely flavored, I suggest adding just a few threads at time and tasting as you go until you get the desired amount.

In a medium saucepan, over medium heat, melt butter. Add shallots, and sauté 2-3 minutes, or until softened. Add milk and flour, and stir until well combined and sauce begins to thicken and bubble. (I used low-fat milk, but whole milk’s added fat would make an even creamier consistency). Add white wine and a pinch of the prepared saffron threads. Add the fresh shelled peas to the sauce, and cook for 1-2 minutes. Season generously with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Add the shrimp, and sauté for 5-7 minutes, turning to ensure that they brown evenly on both sides.

Add the cooked pasta and shrimp to the saffron sauce, and toss well to coat. Gently heat through, and serve immediately. Makes 4 servings.

BTW-I just found a delicious sweet saffron pilaf dish that Kate made over at Kate in the Kitchen.
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Minding My Peas

Eat your peas. That's one thing my mother never had to say to me. I always liked peas, even as a little girl. Why? Probably because my mom never overcooked them, and she always used fresh peas (well, maybe frozen occasionally, but never canned).

All varieties of peas have been available lately in Southern California, and their full flavor and crisp texture is incomparable. In addition to the classic English pea, there is the snow pea and, my favorite, the sugar snap pea.

Now, sometimes peas can be a bit complicated. Do I eat the pod? Can I eat it raw? What exactly does shuck mean? Thankfully, a farmer at our local market recently put up signs:

ENGLISH PEAS: DON’T EAT THE PODS

SUGAR SNAP PEAS: EAT THE WHOLE THING

No one ever has questions about the snow peas; they’re low maintenance.

Is you should ever find yourself in this situation (and don’t have a hand written sign to help you), here’s a pea primer. Pictured below from left to right are the English pea, the snow pea, and the sugar snap pea.

The basic garden pea was cultivated in England, which is why it’s called an “English” pea. When buying English peas, look for plump, deep green, rather heavy pods, as these will have the largest peas. They can be eaten raw or cooked.

To shell the peas, simply snap off the top and pull down, until the stringy spine is removed and the pod opens up; remember to throw away the inedible pod. There are two things you should know about shelling peas:

1. They’re like spinach. You need to start off with a lot more than you think you’ll need; then you should have just enough. In general, 1 pound of peas in their pods yields about 1 cup of shelled peas.

2. Don’t shell peas by yourself. It's no fun. Plus, if you do it alone, then there won't be anyone to prevent you from eating all of the peas before you can make your recipe. Don't laugh. It happened to me. I had to buy more.

Snow peas are typically associated with Asian cuisine; this is no coincidence, since historically, they have been cultivated in Asian countries and are also called Chinese peapods. Ever wonder why they’re flat? It’s because they're harvested while the peas are still underdeveloped. Look for snowpeas that are bright green, flat, and almost translucent. They are entirely edible and can be eaten raw or cooked.


What happens when you cross an English pea and a snow pea? You get the best pea of all: the sugar snap pea. These are crisp and sweeter than English peas and can be eaten raw or cooked (but only briefly, or the flavor and texture will suffer). When selecting sugar snap peas, look for puffed up, bright green pods. Don't worry if the pods have some white scratch marks on them; my local farmer says that's normal. Just remember to “snap” the top of the pea back and pull until you remove the stringy spine on both sides of the pod.


Though I make many dishes that highlight each of these peas, today I decided to share one that includes all three. Using the freshest dill you can find and freshly squeezed orange juice elevates this warm salad to something special. This salad could also be made using all raw vegetables and substituting red onions for the shallots and some olive oil and vinegar for the butter. It's also my submission to Lis of La Mia Cucina and Kelly of Sass and Veracity who are co-hosting Salad Stravaganza.

Warm Three Pea and Radish Salad
Makes 4 side servings.
Print recipe only here.

2 shallots, thinly sliced
2 Tbsp butter
1 ½ cup radishes, thinly sliced
1 cup freshly squeezed orange juice (or carton juice)
A couple of pinches of orange zest
2 cups snow peas
2 cups sugar snap peas
1 cup shelled English peas
½ cup fresh dill, chopped
Salt and pepper, to taste

In a large skillet, over medium heat, melt butter. Add the shallot; sauté 2-3 minutes. Add radishes, and sauté 1 minute more. Add the orange juice and zest. Once it begins to heat up and bubble, lower the heat, and add the snow peas and sugar snap peas, and cook 1 minute. Add the English peas, and cook another 30 seconds. Turn off heat as peas are best when al dente. Add the fresh dill, and season generously with salt and pepper. Garnish with orange zest, if desired.

Note: If you’d like the dressing a little bit thicker, then simply dissolve about 1 tsp of cornstarch in a little bit of water and add with the orange juice.

Serve as a side salad or over a cooked grain, such as couscous, for a more complete meal.

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