Peas And Pajamas Recipes

BEST PEAS RECIPE

Steps:

• Rinse the peas under warm water and shake off excess liquid.
• Smash and peel the garlic cloves.
• Add the butter and olive oil to a large skillet over medium-high heat. Add the smashed garlic and frozen peas and cook for 2 minutes until warmed through but still bright green.
• Season with the kosher salt, fresh ground pepper and lemon zest. Discard the garlic cloves and serve immediately.

PEAS AND PANCETTA

Steps:

• Heat olive oil in a frying pan over medium heat; cook and stir pancetta and onion in the hot oil until pancetta is translucent, about 5 minutes. Stir peas, white wine, thyme, salt, and pepper into pancetta mixture; bring to boil. Reduce heat and simmer until peas are tender and liquid is slightly reduced, 3 to 5 minutes.

PASTA ALLA PAMELA WITH SHRIMP AND PEAS

Steps:

• Bring a big pot of water to a boil. Salt liberally.
• In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside).
• Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water.
• Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary.
• Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.

BEST EVER PEAS AND PEANUTS

Steps:

• In a bowl combine all ingredients.
• mix well.
• Chill several hours before eating.

POLENTA WITH ASPARAGUS, PEAS AND MINT

Steps:

• If cooking polenta on stovetop: In a medium pot over high heat, combine 4 1/2 cups water, polenta and 1 teaspoon salt. Bring to a simmer, stirring frequently, until thickened, 30 to 40 minutes, depending on how finely the polenta is ground (coarse-ground polenta takes longer).
• Alternatively, cook polenta in oven: Heat oven to 350 degrees. In a medium Dutch oven or other oven-safe pot over high heat, bring 4 1/2 cups water, polenta and 1 teaspoon salt to a boil. Reduce heat to medium, stirring constantly until the mixture starts to thicken slightly, 3 to 5 minutes. Cover pot and transfer to the oven. Bake for 20 minutes, then give the mixture a stir. If it looks dry, add another 1/2 cup water. Cover the pot once more, and continue to bake for another 20 to 30 minutes.
• When polenta is thick and creamy, stir in 2 to 4 of the tablespoons butter (depending on how buttery you like it) and the Parmesan. Taste and add more Parmesan and salt, if needed.
• As the polenta cooks, prepare the vegetables: In a large skillet, heat oil over medium. Add shallots and sauté until tender and golden, 4 to 6 minutes.
• Stir in garlic and cook for another minute or two, until fragrant and very lightly golden in spots. Add vermouth and cook until alcohol evaporates, about 2 to 3 minutes.
• Stir in asparagus and peas, and cook until vegetables are glossy, 2 to 3 minutes. Add stock, remaining 2 tablespoons butter and a large pinch of salt, and bring to a simmer. Cook until vegetables are tender and sauce thickens slightly, 2 to 8 minutes. (Thicker asparagus will take longer to soften.) Stir in the mint. Taste and add more salt, if needed.
• To serve, spoon polenta into bowls, top with vegetables and their sauce, and grind on lots of fresh pepper. Finish with shaved Parmesan.

PEAS AND PAJAMAS

Steps:

• Heat the butter and oil in a pan and add the garlic. Sauté for a couple of minutes on a medium heat.
• Add the frozen peas stock cube, little gem lettuce and water. Bring to the boil and simmer until the water is reduce into a thin sauce of some kind.
• Eat on their own hiding in a darken room away from naughty husband who will steal my comfort food, or share with mash and chicken or veggie roasts.