Pea Puree Recipe Jamie Oliver

PEA PUREE

Pea Puree image

Make and share this Pea Puree recipe from Food.com.

Provided by swirlycinnacakes

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups frozen peas, thawed (about 10 ounces)
1/4 cup fresh mint leaves
1 garlic clove
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil
1/2 cup grated parmesan cheese

Steps:

To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle.
Transfer the pea puree to a small bowl and stir in the Parmesan.

PEA PESTO

Pea pesto image

This easy pasta sauce will cook in about the same time it takes to cook some dried pasta in boiling salted water - we're talking about quick and easy options here. These amounts serve 2 but are easy to scale up or down. Remember you want about 75g of dried pasta per person - use whatever shape you've got. Or, I've given you a super-simple method for fresh pasta below, using just flour and water.

Provided by Jamie Oliver

Categories Keep cooking and carry on

Time 10m

Yield 2

Number Of Ingredients 6

Ingredients

100 g frozen peas
¼ of a clove of garlic
2 sprigs of fresh basil or mint
30 g pine nuts
30 g Parmesan cheese, plus extra for grating
extra virgin olive oil

Steps:

Sit a sieve in the pan of pasta as it cooks, add the peas and blanch for 2 minutes.
Peel the garlic and place in a pestle and mortar with a pinch of sea salt. Tear in the herb leaves and add the pine nuts.
Drain the peas and add them to the mix, then roughly bash it all up to whatever texture you like - I like to keep it chunky.
Finely grate in the Parmesan, and add about 2 tablespoons of extra virgin olive oil - enough to give you a spoonable consistency - then mix and season to perfection with salt and freshly ground black pepper. Drain the pasta, reserving a mugful of starchy cooking water. Toss with the pesto, loosening with some splashes of cooking water.
Transfer to plates, and finish with a little drizzle of extra virgin olive oil and an extra grating of Parmesan, if you like.

Nutrition Facts : Calories 574 calories, Fat 29.4 g fat, SaturatedFat 5.6 g saturated fat, Protein 19.3 g protein, Carbohydrate 61.9 g carbohydrate, Sugar 6.1 g sugar, Sodium 0.8 g salt, Fiber 5.1 g fibre

PEA PUREE

Pea Puree image

Provided by Nigella Lawson : Food Network

Categories side-dish

Time 15m

Yield 1 serving

Number Of Ingredients 6

Ingredients

1 clove garlic
Salt
5 ounces frozen peas
1 to 2 tablespoons creme fraiche
1 to 2 tablespoons grated Parmesan or pecorino
1/2 teaspoon dried mint

Steps:

Fill a pan with cold water and throw in the clove of garlic. Bring to the boil and then add salt and the peas. Cook until tender, drain, and put into a food processor, or blender, and add the creme fraiche, cheese, and dried mint. Puree the peas until knobbly and check the seasoning, adding salt if you need to. Tip the pureed peas into a bowl (or back in the pan is probably a better idea) and cover to keep them warm.

MINTY MUSHY PEAS

Minty Mushy Peas image

This is a fantastic recipe that is so quick and so simple and uses our reliable friends the frozen peas, which work really well here. Great with fish, meat or even as a vegetarian dish with a big dollop of butter on top.

Provided by Jamie Oliver

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
1 bunch spring onions, chopped
1 handful fresh mint, leaves picked
1 pound (500 grams) frozen peas
2 large knobs butter
Sea salt and freshly ground black pepper

Steps:

Heat the oil in a pan and add the chopped onions, mint, and peas. Cover and leave for a few minutes to steam. Mash with a potato masher. You can do this with a food processor as well, just pulse it until smooth. Whether mashing or pulsing, when it's done add the butter and season very carefully, to taste.

PUREST PEA PUREE

Purest Pea Puree image

When your baby is ready for solids, peas make a wonderful introduction to veggies.

Provided by Martha Stewart

Categories Appetizers

Yield Makes 3/4 cup

Number Of Ingredients 1

Ingredients

2 cups fresh shelled peas, or one 10-ounce package frozen peas, thawed

Steps:

Place peas in a steamer basket set over a pan of simmering water. Steam until peas are bright green and softened. Transfer to the bowl of a food processor fitted with the metal blade; puree until peas are perfectly smooth, adding liquid a tablespoon at a time until desired consistency is reached. Pass through a fine-mesh strainer, discarding solids. Let cool slightly, and serve.

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