Chocolate-It's What's for Dinner

If you don't want to go to all the trouble (believe me it is very simple) of making the capunti , you can use cavatelli for this recipe: Capunti w/ Cream and Peas 4 clove garlic, chopped 1 T butter salt/pepper 10 oz English Peas 1 c heavy cream Parmesan for serving. Add garlic and butter to a skillet over low heat. Add a good pinch of salt. Saute until garlic is fragrant. Add peas and saute for 3-4 minutes. Add cream and heat through still on low heat. Add pasta to skillet and toss to coat. Add pepper. Serve with Parmesan cheese. This recipe is a little similar to this one , but without the pancetta.

Capunti I was so excited to get this new book. It has some really interesting shaped pastas it. Most are really simple to make. The recipe are just beautiful. When I first saw Capunti, they reminded me of pea pods. So when I saw the recipe using them included an ingredient that I didn't have (mushrooms), I decided that the English peas I had would go rather nicely with them (will post that recipe tomorrow). Capunti: 1 c flour 1 c semolina flour 1T salt 2/3 c warm water Mix flours and salt in a bowl. Create a well in the center and add warm water. Gradually gather the flours into the water until a dough ball forms. Turn dough onto counter and knead until smooth. Cover and let rest for at least 30 minutes (If not using right away, place in refrigerator. Remove from refrigerator and let come to room temperature before).  So up to this point it is just a standard semolina pasta recipe. The intersting part comes with forming the capunti. Break off a piece of dough ...