Need a recipe for peas. Something different.

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15 Comments

mensaque April 19, 2012
Tought of another one if you're still interested...It's great for an lazy supper:chopped onions sauté(just enough to get them transparent)with chopped ham and peas on olive oil or butter,little bit of black pepper.All that mixed with-ready?-french fries!My mom is a genious with peas or what?
 
petitbleu April 19, 2012
Peas with prosciutto and pearl onions. Cut the tops off the onions and boil them for a couple minutes so they're easy to pop out of their skins. Gently sauté fresh or frozen peas (I don't recommend canned, but frozen peas are often better than fresh) with the peeled onions and some strips of prosciutto. So simple and good!
 
insecureepicure April 19, 2012
In the spring on of my favorite recipes is the Fava Bean, Pea and Artichoke soup from Gourmet March 2003. I use pancetta or just some garlic for vegetarian version. It's Roman comfort food.
 
Raquelita April 17, 2012
i think the flavor combination of peas and parsley is unbeatable! try riffing on a basic fettucine alfredo by cooking a whole mess of chopped parsley in with the butter and cream and cooking the peas in with the pasta! it's my (June) birthday treat every year I can find those ingredients in season!
 
mensaque April 17, 2012
My mom makes it all the time:canned peas,don't drain them.Low heat,when it's warm break some eggs on top.add salt and spices or herbs and cover till the eggs are poached but the youlks still soft.I guess you can do it with fresh or frozen,just sauté them first and add some chicken or vegetable broth to replace the can water.
 
dinner A. April 17, 2012
This is easy, and so pretty for spring...yummy, too!
http://www.food52.com/recipes/15638_jazzed_up_peas_lemon_and_pearl_onions
Answer image
 
Susancv April 17, 2012
If you are using can peas this is from my Italian grandmother, we call them Nana Peas. In a pie plate mix 2 cans Leseur peas drained, 3 crushed garlic cloves, 1/4 cup olive oil, 1 1/2 teaspoons oregano . Mix well and then add 1/2 cup grated Parmesan cheese. Bake at 350 for 25 minutes .
 
rt21 April 16, 2012
Make a chilled pea soup, purée the peas with a little stock salt pepper and finish with mint
 
HalfPint April 16, 2012
Got this recipe from Pierre Franey, melt a pat of butter in a non-stick skillet. Saute some peas (~1c) for about 1-2 minutes. Add 2 c cooked rice and a 1Tb chopped basil. Stir for another 2 minutes. Season with salt.
 
chairmanhu April 16, 2012
I cannot recommend this more: Prawns & Peas in Silky Egg Sauce on Rice

http://3hungrytummies.blogspot.com/2010/03/prawns-and-peas-in-silky-egg-sauce-on.html

Easy and delicious!
 
pierino April 16, 2012
A classic Venetian dish is Risi e Bisi---risotto with peas. As with all Venetian risotto dishes it should served al onda (on the wave), that is loose and creamy enough to slide around on the plate.
 
Wonderland K. April 16, 2012
I get ridiculously excited when fresh pea season rolls around again. Two snack/dip/topping type recipes I love: Mint Pea Dip Takes about 5 minutes to assemble, including blanching time--minty, garlicky, springtime in a bowl.

Crushed Peas with Tahini Possibly my favorite pea recipe, but I keep testing it--for science! I doubled the dressing last time and tossed it with leftover pasta for a one bowl dinner.
 
Wonderland K. April 16, 2012
Sorry, the links didn't translate:

Mint Pea Dip: http://mynewroots.blogspot.com/2011/04/simple-mint-pea-dip.html

Crushed Peas with Tahini: http://smittenkitchen.com/2010/06/crushed-peas-with-smoky-sesame-dressing/
 
aargersi April 16, 2012
There are loads of pea recipes on this website - have a look!

http://www.food52.com/recipe/peas

One that I really love that is here - seared scallops on a pea puree with white miso and ginger - delicious!
 
lakelurelady April 16, 2012
If you are using frozen peas, you can put a few packages in a casserole, add a little salt, 4 Tbs of sugar, 4 Tbs of butter cubed, sauteed shallots and a few leaves of shredded lettuce. Cover tightly and place in a 350 degree oven for 45 minutes. I found this recipe in a French cookbook years ago.
 
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