I never met a vegetable I did not like. Actually that's not entirely true.
I know, I know, my name is "The Cutting Veg." And now, I can say that, while I obviously have my favorite veggies, I do not think there is a vegetable I dislike. The greener, the better, in my opinion. However, when I was a kid, there were two veggies I could not STAND. One was mushrooms. As someone who would read their bio textbook (for fun?!) I knew that mushroom's cell walls were made of the same substance as your hair and fingernails. Nuh uh I was not going to be eating my hair and fingernails for dinner, thank you very much! The other veggie I hated was peas. Peas were always served mushy and cooked to death. My parents (love you guys!) served peas and tofu for dinner which, as an 8 year old constantly craving Wendy's chocolate frosties and fries, that was a no go.
Dipping french fries in frosty was my official sport, fyi.
However, as I grew up, I fell in love with peas. Gnocchi with vodka sauce with little peas was something I ordered at our Italian restaurant every single week. If you succeeded in not over cooking them, there is something about their sweetness that makes them addicting, especially in a cheesy pasta dish. This dish is light enough for summer and pack the combo of crispy sugar snap peas with tiny and sweet peas. You know what I'm talking about the pasta baby. Yeah, this succeeds in not giving you one. Plus, there's a ton of cheese in here. Because I'm lactose intolerant, I use cottage cheese in place of ricotta, as I find my stomach can handle cottage cheese better. However, please feel free to substitute in the ricotta in if cottage cheese freaks you out a bit.
Double Pea Spaghetti with Lemon and Mint
Inspired by Smitten Kitchen
Cause seriously, what doesn't say love like cheese pockets?
23. Recent Grad. Human Vegetable Disposal. Putting the Chic in Chickpea.