Peas, either you love or hate them. Choose unblemished shiny, almost squeaky, pods for both garden and sugar snap peas. Fresh peas are best cooked one or two days after buying them. For the following recipes, if fresh English garden peas are not available, use defrosted, frozen peas.
The combination of cooked cucumber and peas is not only an attractive vegetable side dish to accompany veal, chicken or fish, but cucumber offers a unique texture and mild flavor.
Fresh pea soup is lighter and brighter than split pea soup, and a perfect starter for a spring dinner party. The addition of spinach and green tea adds depth of flavor to this delicious pea soup. It is equally tasty served cold.
Penne with peas and scallions is an ideal fast family dinner, late night post cocktail party supper, or for a vegetarian dinner. Looks are not deceiving—it’s delicious!
Bon appétit!
Green Peas And Cucumbers(Serves 4)1 long hothouse cucumber
½ cup vegetable or chicken stock
1 cup shelled fresh peas (or thawed frozen peas)
1/4 cup heavy cream
1 tablespoon unsalted butter
Sea salt and freshly ground black pepper to taste
Chopped flat leaf parsley and fresh mint leaves for garnishTo prepare:Peel cucumber leaving a few strips of green on, cut in half lengthwise, and with a tablespoon, scoop out the seeds, and cut into about one-half-inch thick slices.
In a non-reactive skillet over high heat, add stock and bring to a boil.
Add cucumbers and peas and cook until tender, about four minutes (about two minutes infusing defrosted peas).
Pour all the stock into a measuring cup.
Reserve peas and cucumbers in the skillet.
Measure out one-half cup of reserved stock and transfer to a non-reactive saucepan over high heat.
Bring stock to a boil, add cream and butter bring back to a boil, and cook until thickened enough to coat the back of a spoon.
Pour cream/butter over the cucumber and peas (in the skillet) add salt and pepper, and simmer about three to four minutes.
Taste, and adjust the seasonings.
Transfer to a serving dish and garnish with parsley and mint.Spring Pea Soup With Spinach And Green Tea(Serves 4)About 2 tablespoons extra virgin olive oil
1 large leek, white and pale green parts only, halved lengthwise, sliced, and rinsed well
Sea salt and freshly ground black pepper
1 tablespoon Matcha powder—found in specialty teashops
1 cup boiling water (or very strong green tea)
2 cups good quality vegetable or chicken stock
4 generous cups shelled fresh peas or thawed frozen peas
1 cup spinach leaves, packed
1/4 cup chopped flat leaf parsley
2 tablespoons chopped fresh dill and more for garnishTo prepare:In a large saucepan or stockpot over medium low heat, add oil and heat until hot.
Add sliced leek, season with salt and pepper, and cook, stirring often until very soft but not browned, about 10 minutes.
Meanwhile in a small bowl or pint-measuring cup, add Matcha to boiling water and stir until dissolved and set aside.
Add stock to leeks and bring to a boil.
Add peas and simmer until tender, about five minutes.
Remove the pan from the heat, stir in spinach, parsley, dill and Matcha water.
Using an immersion blender or working in batches in a food processor or standing blender, purée until very smooth.
Check for consistency; add hot water or green tea to thin out the soup.
Taste and adjust the seasonings.
Transfer to warm soup bowls and garnish with chopped dill and drizzle a few drops of extra virgin olive oil on top.
Can be served cold.Penne With Sugar Snap And English Peas, And Scallions(Serves 4-5)25 to 30 fresh sugar snap peas, strings removed
2 cups fresh English peas, shelled or thawed frozen peas
About 2 tablespoons extra virgin olive oil
1 bunch scallions, trimmed and chopped
1 large clove garlic, minced (or minced fresh green garlic to taste)
Sea salt and freshly ground black pepper to taste
1 pound good quality penne pasta
Extra virgin olive oil for drizzling
About 12 fresh basil leaves, cut into chiffonade
Freshly grated Parmesan or Grana Padana CheeseTo prepare:In a large pot of boiling salted water, blanch sugar snap peas and fresh English peas, about two minutes, scoop out the vegetables, and immediately plunge into cold water to stop the cooking process and drain well, set aside.
Reserve the hot water.
In a large skillet over moderate heat, coat the bottom with oil, when hot add scallions and garlic and sauté until soft and tender, stirring often, about four to five minutes.
Stir in peas and sugar snap peas, season with salt and pepper and reserve.To cook pasta and serve:Bring the reserved water back to a rolling boil, add pasta and cook until al dente, or according to the directions on the back of the package.
Reserve one to one-and-one-half-cup pasta water.
When the pasta is cooked, drain, and shake off excess water.
Add pasta to the pea/scallions in skillet over moderate high heat, toss gently and add enough pasta water to make a sauce.
Stir in basil, drizzle a few drops of olive oil on top and transfer to warm pasta bowls.
Grate Parmesan cheese over the pasta and serve at once.
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