Pasta With Peas, Beans, and Red Peppers

This simple dish dresses-up plain spaghetti with items you probably already have on hand.While I make use of shallots and crème fraiche, you could certainly substitute scallions and sour cream. The difference will be there, but not earth shattering. To make crème fraiche, combine ¼ cup sour cream in a jar with 1-cup heavy cream. Shake well and let sit at room temperature until thickened. It can take as few as three hours on a hot day, or as long as 24 on a cool one. Shake again once thickened. Store in icebox. Keeps about 10 days.

You Will Need:

Cooked Pasta
1 cup cooked baby peas (I used frozen)
1 tin great northern beans, rinsed and drained
1-2 shallots, thinly sliced
2 tablespoons olive oil for sautéing shallots
¼ cup roasted red peppers cut into strips (I used marinated ones in a jar from the "dollar aisle" at Sun Mart)
½ cup crème fraiche
1 teaspoon dried thyme
1 teaspoon dried chervil
Salt and pepper to taste

While the pasta cooks, sauté the shallots in the olive oil with the thyme. When soft and nearly transparent, add the peas, beans and peppers until heated through (this should happen by the time the pasta cooks). Drain pasta and toss with a bit of olive oil to prevent sticking. Before removing from pan, stir in the crème fraiche and sprinkle with chervil. Serve over pasta.