Linguine with Fresh Shell Peas and Walnuts

Start heating a pot of water for the pasta.

-Boil 1# fresh linguine until al dente and then drain.

 -In a small frying pan, toast a handful of chopped walnuts in butter, being careful not to burn them.

-Shell 1 pound of fresh shell peas.

-Chop up or put through a press, 1-2 cloves of garlic.

-Melt 1-2 TBS butter in a wide skillet.

-Add the garlic and cook for 1 minute.

-Add the shelled peas and cook until they’re bright green and tender about 1-2 minutes.

-Season with salt and pepper.

-Add the pasta to the peas, along with 2 TBS butter, 3 TBS finely chopped herbs (mint, dill and/or green onions and the walnuts.

-Toss together.

-Serve along with a dish of freshly shaved or grated Parmesan cheese.

Lentils with Winter Squash and Walnuts

-Preheat your oven to 425. 
-Peel, halve and scoop the seeds out of 1 pound of winter squash. 
-Cut the squash into ½ inch pieces.
-In a shallow baking dish, toss the squash with 2 TBS olive oil, 1½ tsp curry powder and salt and pepper to taste.
-Bake 10 minutes, then add 1 chopped leek.
-Bake for another 10 minutes and then sprinkle the squash with ½ cup chopped walnuts and return to the oven for another 10 minutes until walnuts are toasted and squash is tender.
-While squash is baking, cook ½ cup lentils in some boiling water until just tender, about 20 minutes.
-Drain lentils and transfer to a bowl.
-Add squash mixture to lentils, along with 3 TBS fresh cilantro or parsley and some fresh lime juice to taste. 
-Toss until well combined. 
-Top with yogurt and serve with basmati rice.