{"id":41053,"date":"2016-07-05T22:48:31","date_gmt":"2016-07-06T02:48:31","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=41053"},"modified":"2016-07-05T22:48:31","modified_gmt":"2016-07-06T02:48:31","slug":"fresh-pea-and-herb-pasta%e3%82%b0%e3%83%aa%e3%83%bc%e3%83%b3%e3%83%94%e3%83%bc%e3%82%b9%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=41053&lang=en","title":{"rendered":"Fresh Pea and Herb Pasta
\u30b0\u30ea\u30fc\u30f3\u30d4\u30fc\u30b9\u30d1\u30b9\u30bf"},"content":{"rendered":"

\"65\"<\/p>\n

I love peas and I always keep a bag of frozen peas in my freezer.<\/p>\n

When I saw fresh peas at the farmers market last weekend for the first time this year, I had to buy them.<\/p>\n

\"51\"<\/p>\n

Look at these beautiful peas!<\/p>\n

\"58\"<\/p>\n

I decided to use this beautiful green spinach pasta (also from the market) to make lunch with the peas.<\/p>\n

\"57\"<\/p>\n

Mise en place!<\/p>\n

\"59\"<\/p>\n

I decided that the main ingredients were peas and fresh herbs (dill and taragon), but I wanted to add some non-green color, too.<\/p>\n

The yellow squash I got from the market was just perfect for that.<\/p>\n

\"62\"<\/p>\n

Fresh Pea and Herb Pasta <\/strong><\/p>\n

olive oil
\n2 cloves garlic, chopped
\n1 small yellow squash, diced
\n1 cup fresh peas, blanched
\n200g pasta, freshly cooked
\n1\/2 to 1 tablespoon Dill mustard
\nsalt and pepper
\nfreshly squeezed lemon juice
\n2 tablespoons chopped herbs (I used dill and taragon)<\/p>\n

1. Sautee garlic in oil.
\n2. Add yellow squash and peas and continue to cook for a few minutes.
\n3. Add cooked pasta.
\n4. Add mustard, salt, and pepper.
\n5. Serve with fresh lemon juice and fresh herbs.<\/p>\n

\"47\"<\/p>\n

I’m on Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

I love peas and I always keep a bag of frozen peas in my freezer. When I saw fresh peas at the farmers market last weekend for the first time this year, I had to buy them. Look at these beautiful peas! I decided to use this beautiful green spinach pasta (also from the market) […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,22,28,29],"tags":[],"class_list":["post-41053","post","type-post","status-publish","format-standard","hentry","category-starches","category-potatosquash","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41053","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=41053"}],"version-history":[{"count":3,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41053\/revisions"}],"predecessor-version":[{"id":41063,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41053\/revisions\/41063"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=41053"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=41053"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=41053"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}