Add peas and pulse until peas are roughly chopped. It should look chunky. Transfer to a bowl, fold in crème fraîche and adjust seasoning. 2 Cook tortellini according to package instructions. Add cooked tortellini plus cup (60 ml) pasta water to pea pesto and mix, adding more pasta water if sauce is too dry. 3 Divide pasta into 4 bowls and garnish with chili oil, remaining Parmigiano-Reggiano and basil. Serves 4 PAIRS WITH VOGA PINOT GRIGIO Italy $17.49 248518 GOOD NATURED CHARDONNAY BC VQA $14.99 423702
PEA & HERB FRITTATA 8 large eggs 2 tbsp (30 ml) whipping cream 2 tsp (10 ml) kosher salt 1 tsp (5 ml) freshly ground pepper 2 cups (500 ml) frozen peas, blanched ½ bunch cilantro leaves, roughly chopped 1 bunch dill, chopped ½ bunch parsley leaves, roughly chopped cup (60 ml) finely chopped chives or green onion 4 oz (125 g) feta, crumbled, divided 2 tbsp (30 ml) butter 2 tbsp (30 ml) olive oil, divided 1 bunch cherry tomatoes on the vine pea greens, for garnish
PAIRS WITH MUD HOUSE SAUVIGNON BLANC New Zealand $23.99 459636 T & V CARÉME TERRE BRÛLÉE LE BRANC CHENIN BLANC South Africa $22.99 182934
Garden Party Desserts from page 40
1 Preheat oven to 350 F (180 C). Beat eggs, cream, salt and pepper. Add peas, cilantro, dill, parsley, chives and 3 oz (90 g) feta. Mix well. 2 In an 8-in (20 cm) non-stick oven-safe frying pan, heat butter and 1 tbsp (15 ml) oil over medium heat until butter has melted and is foamy. Swirl it around the pan to coat entire bottom and up sides. 3 Pour in egg mixture and cook for 2 minutes until bottom has started to set. Transfer pan to oven and bake for about 20 minutes, until centre of frittata has just set but is still slightly wobbly. 4 Place cherry tomatoes on baking tray and drizzle with remaining olive oil. Roast for 10 minutes.
LEMON DAISIES 6 egg yolks 1½ cups (375 ml) sugar tsp (1 ml) salt ½ cup (125 ml) fresh lemon juice cup (60 ml) butter
5 Transfer frittata to a serving platter. Garnish with roasted tomatoes, pea greens and remaining feta. Serves 4
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