|April 23, 2010||Posted by ameliaps under pasta and grains, peas, soup, soups, spring, vegetables|
Oh, how I LOVE fresh peas. Welcome spring!!!
I like eating them raw, right out of the pod. Maybe in a salad.
I like them cooked in a spring soup. There are two I make. One is a cold one, with mint (I like it served in shot glasses, as an appetizer/amuse bouche). The other one is warm and has artichokes, potatoes and fava beans (it’s my mom’s special spring soup).
I liked them tossed with onions and pancetta with short pasta. Leftovers make an awesome frittata (try them mini, baked in muffin tins, less work, a lot easier to make and perfect for individual portions).
I like them in many many other ways
Fresh pea and mint soup
Recipe adapted from Ina Garten
2 Tbsp unsalted butter
2 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped onion
4 cups chicken stock (or vegetable, if making it a vegetarian option), preferably homemade
5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
2/3 cup chopped fresh mint leaves, loosely packed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup creme fraiche (or sour cream)
1/2 cup freshly chopped mint
Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche (or sour cream) and mint and taste for seasoning. Serve hot or chilled. I like it chilled.
Pasta e piselli (pasta wth peas)
1 Yellow onion, chopped fine
1 thick slice Pancetta, diced
Half a pound peas
1 pound ditalini pasta
Grated Parmesan (or Pecorino)
Fresh parsley, chopped
In a pan sautee/crisp the pancetta cut in small dice.
Add some chopped onions and sautee until translucent.
Finally add the peas (frozen work well too) and some boiling hot water to cover the peas about 2 fingers.
Cook down about a half hour (making sure to check if they need more water: the final results needs to be a bit loose). Season with salt and pepper.
Aside, cook some small pasta, then toss with the peas.
Serve with some grated Parmesan cheese (or Pecorino), and sprinkle with fresh chopped parsley.