Spring Pea and Preserved Lemon Tonnarelli

Introduction

Benvenuti! Today, my orto has offered up the most tender, sweet spring peas, and I felt the need to celebrate their fleeting beauty. In the spirit of cucina povera, we use every bit of flavor—pairing the sweetness of the peas with the sharp, fermented depth of preserved lemons and the golden richness of our Tuscan olive oil. This dish is the definition of simple elegance: a few ingredients, handled with love, transformed into a meal that tastes like a sunny morning in the hills of Chianti.

Ingredients

• 400g handmade semolina tonnarelli (or thick spaghetti)
• 2 cups fresh peas, shelled (save the pods for a light broth)
• 1 organic lemon, zest and juice
• 1 tablespoon finely chopped preserved lemon peel (pulp removed)
• 1/2 cup toasted pine nuts
• 1/4 cup high-quality extra virgin olive oil
• A handful of fresh mint and basil leaves
• Flaky sea salt and cracked black pepper to taste

Instructions

1. Bring a large pot of heavily salted water to a boil.
2. Blanch the fresh peas for exactly 2 minutes until bright green and tender. Remove with a slotted spoon and plunge into ice water to preserve the color.
3. In a small blender or mortar and pestle, combine half of the blanched peas, half of the pine nuts, the juice of the fresh lemon, a generous splash of olive oil, and the herbs. Process until a vibrant, creamy pesto forms.
4. Cook the pasta in the boiling water until al dente. Reserve a small cup of the starchy pasta water before draining.
5. In a large warm bowl, toss the pasta with the pea pesto, the remaining whole peas, and the chopped preserved lemon peel. If it needs more silkiness, add a splash of the reserved pasta water.
6. Divide into bowls and top with the remaining toasted pine nuts, fresh lemon zest, a final swirl of new-press olive oil, and a crack of black pepper.

As we say in my kitchen, 'si mangia per vivere, non si vive per mangiare'—but when the food is this good, the living becomes much sweeter. Pour yourself a glass of crisp white wine, sit in the sun, and enjoy the taste of the season. A presto!

Isabella