Petite Peas With Thyme And Garlic Recipes

CHICKPEAS WITH CHILI, GARLIC AND THYME

Steps:

• Soak the chickpeas in enough cold water to cover generously and make a paste up with the flour, salt and baking soda and a little more cold water. Add this to the soaking chickpeas. Leave for 24 hours.
• Drain and thoroughly rinse the chickpeas in a colander under cold running water in the sink. Tip them into a large saucepan, cover abundantly with cold water and add the halved onion, sprigs of thyme and olive oil. Do not salt: at this stage it would make the skins tough. Put on a lid, bring to the boil and let bubble away for an hour and a half. At this stage only make you take off the lid to see how cooked the chickpeas are; you may also now add salt. If they're cooked, you should lower in a measuring cup to remove about 2 1/4 cups of the cooking water; otherwise keep going until they're ready.
• Once you've reserved your chickpea cooking liquid, drain the chickpeas and remove - with tongs for ease - the bits of onion and thyme. This doesn't have to be ruthlessly carried out, but just get rid of any obvious bits. Once cold you can place the chickpeas in a storage bin, tossing them first in olive oil to prevent drying, until you need them; or else cook them through to the final stage, let them cool and refrigerate them in a covered container or bowl covered with plastic wrap.
• Roughly seed and chop the red chile pepper, peel and chunk the onion, press on the garlic cloves to loosen, then remove the skins, add everything, along with the thyme leaves, into the processor and blitz to a pulp. In a large, deep frying pan or casserole - whatever suits - pour the olive oil, and when warm, tip in the pulp from the processor. Sprinkle with salt and cook gently, stirring occasionally, for about 5 to 10 minutes or until soft. Add the chickpeas and turn to coat, then pour in about half the chickpea cooking liquid and bring to a boil. Put on a lid and let cook gently until the chickpeas are hot and soft; you will probably need to remove the lid at the end of cooking to let excess water evaporate. If, however, you run out of liquid before the chickpeas are tender and soused enough, simply add more of the reserved water.
• When the chickpeas are ready, turn into a large bowl, or keep in the pan in which you've cooked them. Drizzle with extra-virgin olive oil and stir until the chickpeas are glossy but not too thickly slicked. Sprinkle over sea salt and some thyme leaves if you feel like it (and happen to have some scattered anyway over the work surface - you might well at this stage) or leave them simply oiled and salted.

PETITE PEAS WITH THYME AND GARLIC

Steps:

• Heat oil, garlic and peas in a skillet.
• Add thyme and lettuce.
• Mix well, then cover and steam over low heat for 5 minutes.
• Peas should be bright but tender and lettuce should be wilted.
• Add seasoned salt and pepper to taste.

PEAS WITH GARLIC OIL

Steps:

• Cook 2 sliced garlic cloves in 3 tablespoons vegetable oil in a skillet over medium heat until golden, 5 minutes. Remove from the heat and add 1/4 teaspoon red pepper flakes. Cook 1 pound thawed frozen peas in a separate skillet, tossing, until heated through, 3 minutes. Stir in the garlic oil and top with chopped basil and flaky sea salt.

PEAS WITH GARLIC AND THYME

Steps:

• Cook garlic in butter in a heavy saucepan over moderately low heat, stirring, until garlic turns pale golden, about 2 minutes.
• Add peas, water, and thyme and simmer briskly, uncovered, stirring occasionally, until liquid is evaporated and peas are tender, 8 to 10 minutes. Stir in salt and season with pepper.

UPSCALE PEAS WITH MUSHROOMS AND THYME

Steps:

• Heat oil in 12" skiller over medium high heat until simmering. Add mushrooms and ccok til light golden brow, stirring frequently until softened, about 3-5 minutes. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Stir in peas, broth and sugar. Cover and cook until pears are bright green and just heated through, stirring halfway, until heated through, 3-6 minutes. Add thyme and butter until incorporated. Remove from heat, stir in lemon juice. Add salt and pepper to taste and serve immediately.

ENGLISH PEAS WITH GRILLED LITTLE GEMS, GREEN GARLIC AND MINT

Steps:

• Prepare a wood or charcoal grill for direct-heat grilling, or use a grill pan on top of the stove. Trim the tops of the green garlic where the leaves begin to branch out. Peel an outside layer of the stalks and slice thinly on the bias. Or very thinly slice the garlic cloves. Set aside.
• Cut the lettuce in quarters lengthwise and brush all over with olive oil; season with salt and pepper. Place the lettuce cut-side down on the grill and cook until it has darkish grill marks, 2 to 3 minutes. Flip lettuce quarters to the other cut side and grill for another couple of minutes, then grill on the leafy side briefly. Remove from grill when done.
• Heat 1 cup water, a splash of olive oil and a pinch of salt in a large skillet over high heat. When the liquid is at a roaring boil, add the peas and garlic and cook, tasting often for seasoning and adding more water as needed, 3 to 8 minutes, or until the peas are just tender. Add the mint leaves and cook 1 minute. The goal is to have just enough water at the end of the cooking time to emulsify with the oil and thicken slightly.
• To serve, spread the lettuce on a platter and pour the peas and their minty, garlicky juices over it. Serve with grilled chicken, roast duck or by itself.

AGNOLOTTI WITH SWEET PEAS AND GOAT CHEESE

Steps:

• For filling:
• Combine 1/2 cup cream (for fresh peas) or 3 tablespoons cream (for frozen), sugar, garlic, salt, and pepper in medium saucepan; bring to boil. Add peas and cook until tender, about 10 minutes for fresh and 3 minutes for frozen. Transfer mixture to processor and purée until smooth, scraping sides of bowl occasionally, about 3 minutes. Transfer mixture to bowl; mix in both cheeses and thyme. Chill filling at least 1 hour. Do ahead Can be made 1 day ahead. Cover and keep chilled.
• For piedmontese pasta dough:
• Blend flour and salt in processor. Add yolks, whole egg, and olive oil; process until soft dough forms, adding water by tablespoonfuls if dry. Turn dough out onto lightly floured work surface and knead until smooth, about 8 minutes. Wrap in plastic wrap; let rest at room temperature 30 minutes to 1 hour.
• Cut dough into 4 equal pieces. Turn pasta machine to widest setting. Flatten 1 dough piece into rectangle. Cover remaining dough pieces with plastic wrap. Run dough through machine 4 times. Adjust machine to next narrower setting. Run dough through machine 4 times. Repeat running dough strip through machine 4 times on each narrower setting, cutting dough strip in half crosswise for easier handling when strip becomes very long and dusting dough with flour as needed if sticky. Continue rolling until pasta strips are 22 to 24 inches long, dusting lightly with flour as needed. Repeat rolling with remaining 3 dough pieces. Let dough strips dry slightly on floured work surface until no longer sticky to touch for easier handling, about 10 minutes.
• Line 2 baking sheets with parchment paper; dust lightly with flour. Cut each dough strip into 3-inch squares (about 8 from each dough strip). Place 1 teaspoon filling in center of each square. Brush 2 adjacent dough edges with water; fold 1 long side over filling, enclosing filling and pressing to seal, forming rectangle. Transfer to prepared baking sheets, arranging in single layer. Do ahead Can be made 2 hours ahead. Cover with towel and let stand at room temperature.
• Melt butter in large skillet over medium heat; remove from heat. Bring large pot of salted water to boil. Add half of agnolotti and cook just until tender, about 5 to 6 minutes. Using slotted spoon, transfer agnolotti to large sieve and drain well, then add to skillet with butter. Repeat with remaining agnolotti. Toss agnolotti over medium-high heat until coated with butter and heated through, about 3 minutes. Season with salt and pepper. Sprinkle lightly with chopped thyme. Divide among 6 bowls; sprinkle with Parmesan shavings and serve.