Nearly Spring Peas Recipes

VEGAN BLACK-EYED PEAS

Vegan Black-Eyed Peas image

Looking for an easy vegan black-eyed peas recipe for New Year's Day? Our dairy-free, vegetarian black-eyed peas recipe is so easy to make.

Provided by Ashley Adams

Categories Dinner Lunch Side Dish

Time 2h10m

Yield 12

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
3 cups onion (finely chopped)
4 cloves garlic (minced)
1 (15-ounce) can vegetable broth (low-sodium)
4 cups dry black-eyed peas
5 cups water (plus more if needed)
2 (15-ounce) cans whole tomatoes
3 tablespoons tomato paste
2 tablespoons dark brown sugar
Salt (to taste)
Freshly ground black pepper (to taste)

Steps:

Serve and enjoy.

Nutrition Facts : Calories 257 kcal, Carbohydrate 45 g, Cholesterol 0 mg, Fiber 8 g, Protein 15 g, SaturatedFat 1 g, Sodium 148 mg, Sugar 11 g, Fat 3 g, ServingSize 8-12 servings, UnsaturatedFat 0 g

EASY PEA RECIPES: SPRING PEA PASTA WITH BURRATA

Easy Pea Recipes: Spring Pea Pasta with Burrata image

One of those recipes that you can throw together in a pinch on a weeknight. Trust me - you'll be putting this on regular rotation for the rest of the season!

Provided by Gaby

Categories Dinner

Time 20m

Number Of Ingredients 13

Ingredients

1 pound fresh shelled spring peas
1 pound small tube-shaped pasta
1/2 cup olive oil
4 cloves garlic (chopped)
1 shallot (sliced)
1 teaspoon red pepper flakes
2 tablespoons unsalted butter
2 tablespoons fresh mint
1 lemon (juiced and zested)
1 cup Parmesan cheese
1 6- ounce ball burrata cheese
Kosher salt and freshly cracked black pepper to taste
Small handful of pea tendrils to garnish

Steps:

Bring a large pot of water to boil, add the peas and boil gently until almost tender, about 2 minutes. Using a slotted spoon, or spider, remove the peas from the boiling water and rinse under cold water in order to cool completely.
To the same boiling water, add the pasta and cook according to package directions. While the pasta is cooking, make the pea sauce.
Place a skillet over medium heat, add the olive oil, garlic, shallot and red pepper flakes and cook for 2-3 minutes until fragrant. Add the butter and cook for about 1 minute more. Add the peas and stir to combine and season with salt and pepper. Remove from the heat and add the mint. Taste and season adjust salt and freshly ground black pepper as needed.
When the pasta is cooked, drain and add to the skillet with the peas. Stir together. Add the parmesan cheese, lemon juice and zest tossing gently to incorporate cheese. Break the burrata up into small pieces and dot the top of the skillet with it and garnish with extra mint leaves and pea tendrils. Serve immediately.

NEARLY SPRING PEAS

Nearly spring peas image

A simple and versatile side dish of braised peas and lettuce that's fresh, healthy and low fat

Provided by Sarah Cook

Categories Dinner, Side dish

Time 20m

Number Of Ingredients 4

Ingredients

8 spring onions , sliced
2 tbsp butter , or reserved roasting fat (see related pie recipe)
650g frozen pea
2 Little Gem lettuces

Steps:

Fry the spring onions in butter or roasting fat in a big, wide pan. Stir in the peas with a splash of water and cook, stirring, over a high heat until hot.
Roughly shred the lettuces and stir into the peas with some seasoning and serve immediately.

Nutrition Facts : Calories 105 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium

SPRING PEAS WITH MINT

Spring Peas with Mint image

For the best results, choose sugar snap peas with plump, smooth-looking pods and a bright green color; select English peas in crisp, brittle pods for shelling.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 7

Ingredients

Coarse salt and freshly ground black pepper
8 ounces sugar snap peas, trimmed
8 ounces shelled fresh peas
1/4 cup sliced spring onion
1 tablespoon unsalted butter
1 tablespoon olive oil
2 tablespoons fresh mint, chopped

Steps:

Bring a large pot of salted water to a boil. Prepare an ice-water bath; set aside. Add shelled peas to boiling water and cook for 3 to 4 minutes. Immediately transfer to ice-water bath until cooled; drain. Set aside.
Add sugar snap peas to boiling water and cook until crisp-tender, 4 to 5 minutes. Drain and transfer to ice-water bath until cooled. Drain and set aside.
Heat butter and oil in a medium skillet over medium heat. Add onions and cook, stirring, until softened. Add both peas and stir until heated through and well combined. Season with salt and pepper; stir in mint. Serve immediately.

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