we grabbed a handful of fresh peas last Saturday in an attempt to recreate a tasty chilled pea salad we had while in Seattle. Just as you did for the second pasta dish, we pan-blanched the shelled peas in white wine until just done; then chilled. Just before serving, added a splash of good, fruity olive oil, a squeeze of lemon juice and a few curls of Parmesan. Super simple. Fresh peas and mint work well too.

I’d explore some southern Italian whites for your two pasta dishes, a kick we’ve been on the past few weeks. Visit a small wine store you trust and see what they’ve got in the way of Falanghina or Fiano, or even Coda di Volpe. (Such wines hail from Campania, near Naples.)

All should be brisk and fresh, but with body, and not terribly expensive — prob. around 5-10 Euro.