Spring Peas and Greens with Cacio e Pepe Dressing

Spring Peas and Greens with Cacio e Pepe Dressing

Cacio e pepe is a great way to eat pasta, but have you tried cheese and black pepper on your peas? If not, we recommend doing so immediately.

 

Inspired by cacio e pepe (cheese and pepper), the classic Italian pasta sauce, this salad features spring greens and fava beans topped with a delicious buttermilk dressing.

 

 

Total:  45 mins               Yield:  4

 

 

Ingredients:

1 large egg yolk
3 tablespoons buttermilk
1 small garlic clove, finely grated
1/2 cup extra-virgin olive oil
3 tablespoons finely grated Parmigiano-Reggiano cheese plus more for garnish
3/4 teaspoon coarsely cracked black peppercorns
Kosher salt
2 pounds fava beans, shelled (2 cups)
2 cups fresh or frozen peas, thawed
4 cups spring greens, such as pea tendrils or baby arugula (2 ounces)
1 Hass avocado, peeled and cut into thin wedges

 

 

Directions:

Step 1

In a food processor, pulse the egg yolk with the buttermilk and garlic. With the machine on, drizzle in the olive oil until incorporated. Add the 3 tablespoons of cheese and the peppercorns and puree until smooth. Season the dressing with salt.

Step 2

Bring a large pot of salted water to a boil. Fill a bowl with ice water. Boil the favas until just tender, 3 to 4 minutes. Using a slotted spoon, transfer the beans to the ice bath. Add the peas to the pot and cook until tender, 5 to 7 minutes for fresh and 1 minute for frozen. Drain and transfer to the ice bath. Drain the favas and peas. Pinch the fava beans out of their skins.

Step 3

In a bowl, toss the favas, peas and greens. Add some dressing, season with salt and toss. Arrange the avocado on plates and top with the salad. Garnish with grated cheese and serve.

 

 

Suggested Pairing:

Zesty Pinot Grigio from Italy.

 

 

Spring Peas and Greens with Cacio e Pepe Dressing
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Puff Pastry Chicken Potpie

Puff Pastry Chicken Potpie

What’s better than a chicken pot pie? A chicken pot pie topped with a flaky puff pastry!

 

Don’t you love it when you decide on what to make for dinner and you just so happen to have everything you need right in your very own kitchen?  It’s rare, but it happened to me when I had a craving for chicken pot pie.

I started rummaging through my fridge, pantry, and freezer, and was amazed to find that I could pull this together without even running to the store.  I found puff pastry leftover from my Peach Tarts, heavy cream from my Salted Caramel Oat Bars, and fresh thyme from my Slow Cooker Pot Roast.

Ingredients

 

  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 4 tablespoons butter, divided
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

 

  • 1 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage
  • 1/2 cup all-purpose flour
  • 1-1/2 cups chicken broth
  • 1 cup plus 1 tablespoon half-and-half cream, divided
  • 2 cups frozen mixed vegetables (about 10 ounces)
  • 1 tablespoon lemon juice
  • 1 large egg yolk

 

Directions

  1. Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12×10-in. rectangle. Cut one sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12×10-in. lattice. Freeze while making filling.
  2. Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan.
  3. In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes.
  4. Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2 qt. oblong baking dish. Top with lattice, trimming to fit.
  5. Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until bubbly and golden brown, 45-55 minutes. Cover loosely with foil if it starts getting too dark. Let stand 15 minutes before serving.

Test Kitchen Tips

  • For a crisper crust, bake on a rimmed baking sheet. Trim lattice to fit baking dish, then place on a parchment lined baking sheet. Bake at 400&deg. for 20-25 minutes. Then place on top of your hot filling before serving.
  • Unless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired.
  • To make a fresh garlic clove easy to peel, gently crush it with the flat side of a large knife blade to loosen the peel. If you don’t have a large knife, you can crush the garlic with a small can. The peel will come right off.
  • Check out 11 of our most genius crumb crust ideas.

 

Nutrition Facts

1 serving: 523 calories, 25g fat (10g saturated fat), 118mg cholesterol, 768mg sodium, 42g carbohydrate (4g sugars, 6g fiber), 30g protein.

 

For more recipes click her..!

 

 

Puff Pastry Chicken Potpie
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Puff Pastry Chicken Potpie
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