Cacio e Pepe with Peas and Favas 1. Bring a medium saucepot of salted water to a boil. Fill a medium bowl with water and ice and set a fine mesh strainer in the bowl. (Be sure to keep ice out of strainer.) Blanch peas for 30 seconds and use a slotted spoon to transfer peas to strainer in ice bath.
June 24, 2013 - New York Times