Sometimes, all the i’s are dotted, the t’s are crossed and the stars aligned just right so that fresh pea pods, corn on the cob and little grape tomatoes make an appearance at the market all on the same day! Usually peas are all done by the time corn arrives and sometimes those little tomatoes don’t appear until mid-August, but last week all was right with my world and peas, corn and tomatoes collided in my shopping bag.
As soon as I got home I set to creating this perfect celebration of summer pasta dish. I decided to make it with Orecchiette. Orecchiette, originating in Puglia, are type of pasta shaped roughly like small ears, hence the name (orecchio, ear,orecchiette, little ears). They’re about 3/4 of an inch across, slightly domed, and their centers are thinner than their rims, a characteristic that gives them an interestingly variable texture, soft in the middle and somewhat more chewy outside. The little cup shape is perfect for cradling the peas and corn!
Is it just me, or do they remind anyone else of little unrolled condoms. I guess neither reference, ears or condoms, is particularly appetizing, but trust me, this pasta is yummy.
I decided to spice up some ground turkey with ground fennel seed, red pepper flakes and salt and added it to the dish for some zip.
Click here to print recipe for Orecchiette with Summer Vegetables and Spicy Turkey Sausage.
