WEEK 44
Your Best Recipe for Spring Peas
Like asparagus, peas are a true harbinger of spring. We love to scoop them from the pod and pop them in our mouths as is, but these little green pearls also make for lush soups, snappy salads, and even British-style mashes. Now's the time for you to enter your best way to cook spring green peas!
32 entries
About the
Contests
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Contest Slideshow
Your Best Recipe for Spring Peas
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A pile o' peas.
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As usual, Amanda and Merrill appear to be laughing at, well, not much.
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Lechef calls for the peas to be chopped -- we went with about 1/2-inch pieces.
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Amanda's amazing knife makes quick work of the thick slices of prosciutto, turning them from this...
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to this.
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4 cloves of garlic. That's right, 4!
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In goes the prosciutto...
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And right about now is a good time to get your pasta cooking. We love that this recipe is perfectly timed so that pasta and sauce are ready together.
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4 shallots. Yes, we said 4!
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Amanda seasons with pepper, as Merrill stirs the orecchiette to make sure it doesn't clump. (Orecchiette can do that sometimes.)
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The peas go in for just a minute or two -- until they turn a vibrant green.
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Pasta's done!
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Now it's time for the cream. And yes, we're using that whole pint container.
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Down to the last drop.
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The sauce will thicken a bit as you simmer it briefly, and then a bit more after you add the parmesan.
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Once you've stirred in the hot pasta, the sauce will thicken even further and coat the pasta nicely.
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Contest Slideshow
Your Best Recipe for Spring Peas
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Here's what distinguishes this recipe from most mint and pea recipes -- the mint is steeped in the cream for half an hour.
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We get to work chopping and leaf selecting.
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One handsome little shallot.
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Chopping shallots.
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Softening the shallots in olive oil.
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Merrill removes the mint from the cream.
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Once the shallots are soft, the peas are added to the saucepan, followed by the mint-steeped cream.
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Then you bring the mixture to a low boil and cook briefly (just 2 minutes for us) to concentrate the cream....
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and emulsify the oil into the cream. These little beads of oil disappear as the cream simmers.
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Lastly, a second infusion of mint!
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All Entries
-
Israeli Couscous with Peas and Bacon
added by cottageindustrialist
about 3 years ago -
Sirloin Steak with Stir Fried Peas & Red...
added by mtlabor
about 3 years ago -
Ham & Pea Bowtie Pasta
added by mtlabor
over 3 years ago -
Popcorn peas
added by Kitchen Butterfly
about 3 years ago -
Crespelle with Peas, Leeks, and Ricotta
added by Rivka
about 3 years ago -
Spring Pea Pappardelle
added by viaggiatoreculinaria
about 3 years ago -
Peas for One
added by Maefly
about 3 years ago -
Spring Picnic Pea Salad
added by thirschfeld
about 3 years ago -
Spring Pea and Thyme Flan
added by aargersi
about 3 years ago -
Two Peas with Preserved Lemon & Mint
added by gluttonforlife
about 3 years ago -
Spring Pea Soup, Garlic Croutons, Lemongrass...
added by mrslarkin
about 3 years ago -
Three "Pea" Ravioli with Rosemary Cream
added by SippitySup
about 3 years ago
