Peas Please!

It’s time to talk Cozy Spring vegetables and lets start with peas. They are growing like mad, and sometimes in our own gardens (I didn’t plant that many plants so I had a very tiny harvest but this pea below is homegrown!)

We had our favorite vegetarians Deena and Zeke over for dinner the other night and I came across a couple of recipes that I had had for quite a while but never made. They couldn’t have been easier and the end result was beautiful and delicious!

I started out with a Pea Bruschetta as an appetizer using the fresh pea tendrils from my garden as a garnish. This could not be easier and is delicious! Here is a great recipe from Real Simple using frozen peas, mint and olive oil!

For the main course I did a pasta recipe I’d had for a long time and never made. So glad I finally tried it, its one of my new favorites!

LINGUINE WITH PEAS AND MINT
serves 2
1/4 pound sugar snap peas (I did mine without)
2 tbl. butter
1 large shallot minced
1/2 cup fresh or frozen peas
1/3 can chicken broth
1/4 pound plum tomatoes, peeled, seeded OR canned drained
1/3 cup whipping cream
3 tbl. chopped fresh mint
8 ounces linguine
2 tbl. fresh chopped parsley
fresh Parmesean (optional)

Cook sugar snap peas in medium pot of boiling salted water until tender crisp about 4 minutes. Drain, cool and slice lengthwise.

Melt butter in a heavy medium skillet over medium low heat. Add shallot and saute until tender. Add 1/3 cup fresh or frozen peas and chicken broth. Simmer until peas are tender about 3 minutes. Add sugar snap peas, tomatoes, cream and mint. Season with salt and pepper. Simmer until liquid thickens slightly. about 2 minutes.

Meanwhile cook linguine until al dente. Ladle 1/4 pasta cooking liquid into small bowl and reserve. Drain linguine and transfer to a large bowl. Add sauce and parsley to pasta and toss. This with 1/4 reserved pasta water if necessary. Sprinkle with parmesean if desired.

This recipe is a definite keeper no matter the season! Bon appetit!