pea recipes

Peas, freshly picked and shelled, are a sweet treat that signal the beginning of high summer in the vegetable garden. Traditionally matched with their garden-ready buddy, the new potato, fresh peas lead the way for all the wonderful homegrown summer vegetables to come.

Peas originally grown in Europe and India were always dried first, as fresh green peas were considered lethal. The early Chinese were the first to eat peas fresh from the pod. The colonists of Jamestown, Virginia grew "pease" which they ate as porridge, among other things.

When purchasing peas, look for perky pods that snap, rather than bend, and have a bright color. Peas, like corn, are rich in natural sugar, which turns to starch within hours after picking. Therefore, the fresher, the better.

Peas are a good source of protein, potassium, and vitamins C and A. One pound of fresh peas will yield about 1 cup of shelled peas. They are a natural with mint, which is also abundant in gardens at this time of year.

Minted Green Peas

Risi e Bisi (Rice and Peas)

Green Medley with Smoked Salmon

Peas Sautéed with Prosciutto

Minted Green Peas
4 - 6 servings

This adaptation of a recipe from Bert Greene's Greene on Greens takes advantage of fat-free mayonnaise and yogurt that blend well together to give the taste of full-fat mayonnaise.

1/2 cup non-fat or low-fat mayonnaise

1/4 cup plain non-fat yogurt

1 small onion, minced

1/4 cup coarsely chopped fresh mint

1/4 tsp. dijon-style mustard

3 lbs. fresh peas, shelled and parboiled for 3-5 minutes

Salt and freshly ground pepper

Pimiento strips

Whisk together the mayonnaise and yogurt in a medium bowl. Add the onion, mint, and mustard. Stir in the peas and season with salt and pepper to taste. Garnish with pimiento strips and chill before serving.

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Risi e Bisi (Rice and Peas)
Serves 6

A cross between a soup and a vegetable dish, this Venetian specialty is a delicious combination of flavors. While Arborio rice is not a necessity, it gives added authenticity to the dish.

2 Tbs. olive oil

3 Tbs. chopped onion

2 lbs. fresh peas, shelled

4 cups chicken stock

1 cup Arborio or other short-grained rice

3 Tbs. minced parsley

Salt and freshly ground black pepper

1/2 cup freshly grated Parmesan cheese

Over medium heat, in a saucepan, sauté onion in olive oil until transparent. Add fresh peas and sauté 2 minutes.

Add stock, cover pan, and bring to a boil. Cook over low heat until peas are slightly cooked, about 5 minutes.

Stir in rice and parsley. Cover and cook over low heat, stirring occasionally, until rice is tender but firm to the bite, about 15 minutes. There should be a little liquid left. Season with salt and pepper to taste.

Blend in freshly grated Parmesan cheese just before serving.

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Green Medley with Smoked Salmon
Serves 4

This quick-to-fix supper adds the green of scallions, peas, and parsley to that of spinach fettucine, then complements it with smoked salmon poached in white wine.

1/2 lb. fresh peas, shelled (about 1/2 cup)

2 Tbs. olive oil

2 whole scallions, including green tops, minced

1/2 lb. smoked salmon, cut into strips

1/3 cup dry white wine

Salt and freshly ground black pepper

1 lb. spinach fettuccine

1 Tbs. olive oil

Chopped fresh parsley

In a large pot, boil water for fettucine. Before adding fettucine, blanch peas for one minute in boiling water. Remove with slotted spoon and set aside. Add fettucine to water and cook until tender.

While pasta is cooking, heat olive oil in a large skillet over medium-low heat. Add the scallions and salmon. Cook, tossing gently, 4 minutes. Add the wine and peas; cook 2 minutes. Add salt and pepper to taste.

Drain and toss with 1 Tbs. of oil. Combine with the salmon-pea mixture and sprinkle with parsley. Serve immediately.

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Peas Sautéed with Prosciutto
Serves 4

2 Tbs. olive oil

2 garlic cloves, flattened with the broad side of a knife

1 small white onion, finely minced

3 Tbs. diced prosciutto, pancetta, or bacon

2 pounds fresh peas, shelled

2 Tbs. minced parsley

Salt and freshly ground black pepper

Heat olive oil in skillet over medium heat and sauté garlic until lightly browned. Remove garlic and discard. Add onion and pork and sauté until onions are tender.

Add peas and cook until they are just tender, about 5 minutes. If peas seem dry, add a little water, white wine, or chicken broth.

Mix in parsley and add salt and pepper to taste.

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