Fresh peas are here! The season is short but sweet, so it’s important to get the most of them while you can. Click through to check out some fabulous recipes for fresh peas, and, if you’re so inclined, share your own favorite in the comments!
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Simple isn’t always best, but it’s a great place to start. Easy, painless, and tasty — Italian peas is a great weeknight side dish.
1. Simple Italian Peas
2 Tablespoons olive oil
1 Onion, chopped
2 Garlic Cloves, minced
2 Cups shelled fresh peas
1 Tablespoon vegetable stock
Coarse salt and freshly ground pepper
1. In a large skillet over medium heat, add oil. Add onion cooking for about 3 minutes, stirring often. Add garlic and continuing cooking and stirring for another 2 minutes. Stir in peas and stock. Sprinkle some salt and pepper on the peas and cover. Cook for about 10 minutes, or until the peas are tender.
Recipe Credit: Allrecipes.
Serve on top of pasta, garnishing with some fresh mint or basil. Or, serve with slices of crusty bread.
5. Pea Pesto
- 1 Cup shelled fresh peas
- 1 Clove garlic, minced
- 2 Tablespoons pine nuts
- 1/3 Cup grated parmesan
- 1/4 Teaspoon table salt
- 1/3 Cup olive oil
1. Prepare peas. Bring a small pot of salted water to a boil. Meanwhile, fill a large bowl with ice water. Add peas to boiled water and cook for about 2 minutes. Drain, transfer to ice bath, and drain peas a second time.
2. Transfer peas to food processor, and add garlic, pine nuts, parmesan and salt. Puree until smooth, drizzling oil while it’s running. Serve at room temperature.
Recipe Credit: Smitten Kitchen
This unconventional twist on salad will have you tossing lettuce into the saute pan on the stove!
9. Pea & Green Garlic Salad
- 4 Tablespoons unsalted butter, room temperature
- 5 Stalks green garlic, tough parts trimmed & sliced into thin rounds
- Coarse Salt & Freshly ground pepper
- 1 1/2 Cups fresh peas
- 2 Small heads butter lettuce, washed & torn into pieces
1. In a medium sauté pan over low heat, melt half of the butter. Stir in green garlic, a pinch of salt, and cook for 2-3 minutes, stirring occasionally. It’s ready when the green garlic is fragrant and tender, but haven’t gotten any color. Stir in peas and cook for an additional 3-5 minutes, until the peas are tender. Stir in remaining butter and lettuce and immediately remove from heat. Gently toss the salad until the lettuce has wilted and the butter has melted. If it seems too dry, add a tablespoon or so of water. Season with salt and pepper to taste.
Recipe Credit: Andrea Reusing via Serious Eats.