One of the shows that Steve and I discovered this year and had fun watching on Netflix was "The Fabulous Beekman Boys". I had never heard of it before, but had picked up their cookbook on a whim at Williams-Sonoma, and the cashier told me to watch the show!
We have tried several of the recipes, which focus on seasonal dishes, and one of our favorites is their "Linguine with Peas and Garlic Scapes". Unfortunately, we have never been able to find garlic scapes, even at the farmer's markets, so we improvised a little. We also add chicken for some protein. Overall it's very tasty and quick to pull together, and we love being able to use fresh mint and lavender from our own garden!
We usually double the recipe, which gives us plenty of leftovers for busy weeks. And Anna seems to like it too!
Linguine with Peas and Garlic
8 oz linguine pasta
1 tbsp extra-virgin olive oil
1/2 lb chicken breasts, sliced
1 cloves garlic, thinly slivered
1.5 lbs frozen peas (or fresh, if you prefer)
1/4 cup fresh mint leaves
1 tbsp chopped fresh lavender
3 tbsp cold unsalted butter, cut into bits
In a large pot of boiling water, cook linguine according to directions.
Meanwhile, in a large skillet, heat the oil over medium heat and cook the chicken until no pink remains. Add the garlic and stir for a few minutes until fragrant. Add the peas, 1/2 cup water, the mint, and the lavender. Season with salt and cook until the peas are bright green and crisp-tender, 1 to 2 minutes.
Drain the pasta and return to pot. Add the pea mixture and the cold butter, swirling until the butter is creamy and coats the pasta. Season with salt.
Source: adapted from The Beekman 1802 Heirloom Cookbook