When I was little I despised peas. Peas played into my texture issues in a bad way: bursty on the outside, mushy on the inside, and taste-wise, not all that great as a raw material. Maybe I was eating substandard peas? In any case, I am now a certified pea-lover.
Fresh peas are at their best in summer, but we keep frozen peas in the house all year round. For one thing, my dog goes bonkers for them. For another, they’re very easy to add to soups, stews and pasta dishes. Just good vegetable citizens, always ready to jump in.
I found the recipe for Macaroni Peas in my weekly Food52 email. It’s one of those perfect recipes that you almost certainly can make using things that are already in your kitchen. If you have pasta, peas, a clove of garlic, a nub of butter and some salt and pepper, you’re all set. Parmesan cheese is also called for but you could skip it in a pinch.
I top it with some extra crispy shattered bacon.
I’ve made this with both small shells and penne, both work perfectly. To amp up any leftovers the next day, I add a small amount of hot water and stir in some jarred basil pesto.