We were really busy at the restaurant last week with the San Jose Grand Prix in town and so on Friday I made this pasta special which was incredibly easy and delicious. You can use any pasta shape you like, but I like using orecchiette because the pasta holds a small pool of sauce in the center.  I also added diced grilled chicken, but you can leave it out if you prefer. Pancetta or prosciutto would also be great with this dish.

To start, make a standard garlic cream sauce by sauteing an onion in canola oil. Add fresh garlic, roasted garlic, salt, pepper and deglaze with white wine, and simmer on low until the wine is reduced. Add heavy cream and simmer until cream is reduced by about a quarter. Set cream mixture aside to cool for about 10 minutes before adding the other ingredients. Pour cream mixture into a blender and add a large bunch of fresh basil, freshly grated parmesan cheese, lemon juice, fresh garlic, and a small amount of spinach for color. Blend until smooth and taste again for seasonings and add additional, salt, pepper or lemon juice to taste.

Since there are so few ingredients in this dish, I recommend that you purchase fresh English peas instead of using frozen—their taste and texture is amazing. To finish, cook the orecchiette to al dente.  If using chicken or pancetta, saute in olive oil with fresh garlic and deglaze with a small amount of wine and reduce. Add the basil-pesto cream sauce, blanched peas, arugula, parmesan cheese and toss to coat. Taste and adjust seasonings by adding fresh lemon juice. Finish the dish with shaved parmesan and a fried basil leaf. Enjoy!