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Old 05-27-2005, 02:22 PM   #1
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Help with Peas

Some freinds were leaving town for awhile and emptying out their fridge. Among other things I got was an unopened bag of frozen peas. I already had an unopened bag of frozen peas. There are only two of us, and we like peas OK, but as a side dish the peas will last 'til the cows come home (or freezer burn, whichever comes first). SO .... I'm thinking a pea soup (hubby loves soup), but I've only made split pea soup, never a spring pea soup. I'm thinking puree them and maybe some mint (my garden runneth over and I've heard peas & mint make a good combo) -- but what else? Chicken broth? Milk/cream/yogurt? ANY other ideas (for example anyone ever tried making a pea salad?) wecomed that would use a couple pounds of peas!


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Old 05-27-2005, 05:32 PM   #2
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Add a little chicken stock..

Peas and mint are a classic combination.


You could add a little bacon to give the peas a depth of flavour in the soup.

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Old 05-27-2005, 08:06 PM   #3
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I make this and add extra peas. You can sub Canadian-style bacon for the pancetta.

From Tyler Florence:

Spaghetti with Peas and Pancetta
The flavor of peas and bacon takes me back to my childhood; that’s why I like this pasta dish so much. I feel like a little kid wolfing this down. It’s even good cold!

Serves 2

1/2 pound spaghetti
Extra-virgin olive oil
6 ounces pancetta or thick-cut bacon, diced
1 onion, minced
1 bay leaf
1 cup sweet peas, frozen or fresh (see Note, page 52)
1 ounce goat cheese
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley
Juice of 1 lemon
Freshly ground black pepper
1/4 cup fresh basil, hand-torn

In a large stockpot, cook the spaghetti in plenty of boiling salted water for about 10 minutes; it should still be a little firm.

At the same time, heat a 2-count drizzle of olive oil in a large skillet over medium-low heat. Add the pancetta, and stir it around. When the fat starts to render, after about 3 minutes, add the onion and bay leaf. Cook and stir until the onion caramelizes, about 10 minutes. Now add the peas and cook for 2 minutes just to heat them through.

Drain the pasta, reserving 1 cup of the starchy water for the sauce. Fold the goat cheese into the hot pasta and give it a toss so it melts. Scrape the pancetta, onions, and peas into the pasta pot (toss the bay leaf). Add the Parmigiano, parsley, and lemon juice. Slowly pour in the reserved pasta water to dissolve the cheese and thin it out to a sauce consistency. Hit it with a healthy dose of olive oil and quite a few turns of freshly ground black pepper to give it bite. Return the noodles to the pot and gently toss to coat in the sauce. Split the pasta between 2 large bowls and shower it with the shredded basil.
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Old 05-27-2005, 08:09 PM   #4
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oh that recipe looks delish, Han!
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Old 05-27-2005, 09:23 PM   #5
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I think that recipe will go in my need to make pile. TY for a great looking recipe.
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Old 05-27-2005, 09:29 PM   #6
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wow that does look really ggod!! tnx!!
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Old 05-27-2005, 10:17 PM   #7
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they're good thawed and served chilled with homemade buttermilk ranch dressing and shredded parmesan with lots of black pepper.
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Old 05-28-2005, 07:19 AM   #8
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Pea salad is good, Fresh or frozen peas, add fried crisp cooled bacon, sm amount of chopped onion and miracle whip.serv chilled. You can use sour cream and miracle whip together to for a little different flavor.
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Old 05-31-2005, 09:27 PM   #9
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Saute sliced mushrooms in butter, add frozen peas and cook just til heated through, add salt and pepper.. Great with a steak, baked potato and tossed green salad..Or as I do all by their lonesome in a bowl after everyone is asleep
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Old 05-31-2005, 09:32 PM   #10
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How about creamed peas? I cook them in a touch of water, drain, add some butter, melt the butter and stir through. Add a tablespoon or so of flour and stir, add evaporated milk until they are nice and creamy, not too thick or too thin. My husband loves this!! I do the same with sliced, cooked carrots too.

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