Last night's dinner was inspired by English shelling peas. Oh, how I love the English and their peas. Plus, Flannery had TBall so we need dinner that could travel picnic style. Voila.
It was all so very simple:
Those lovely little English beauties,
fresh lemon juice and zest,
straight from the garden
sauteed with butter, garlic, salt/pepper and a touch of parmesan reggiano and tossed with pasta.