Peas Please

Pea Season is here, offering 3 varieties for you to add to your dinner menu:

  1. Shelling peas - pop them open to find fresh spring peas - in tonight's recipe!
  2. Sugar Snap Peas - sweet as candy, crunchy, crisp! Eat them raw, sautéed or lightly steamed.
  3. Snow Peas - flat pods excellent raw in salads, stir-fried, or a quick saute.  

Today - shelling peas is on the menu. 

Nothing goes better with peas than fresh spring mint! Mint pesto - easy and full of flavor. The recipe calls for only 3 ingredients: mint, almonds and olive oil; I added some lemon juice as well.

I used some spring garlic (Two Gander Farm) in this recipe - it is so special. It has a very delicate garlic flavor. You use the entire bulb, just slice it as you would an onion.  

To cook the peas I simply melted 1 tablespoon of butter, added the peas (about 1 cup) and one chopped spring garlic bulb. Saute for about 3 - 5 minutes to gently cook the peas until tender.

Meanwhile cook your pasta according to Joe's directions - I love this new shape from Vera Pasta - Gnocchi Sarde. 

To pull it all together - toss the peas, pasta and pesto together. Crumble the Shellbark Hollow's Fresh Chèvre over the top and toss again. The chèvre adds a great creaminess to the dish.   

Lisa ONeillComment