Spring Pea Sauce Recipes

VEGAN BLACK-EYED PEAS

Steps:

• Serve and enjoy.

CREAMY SPRING PEAS WITH PANCETTA

Steps:

• Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.
• Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.
• Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.
• Photograph courtesy Anna Williams

EASY PEA RECIPES: SPRING PEA PASTA WITH BURRATA

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.

SPRING-PEA SAUCE

Steps:

• Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch peas and watercress until bright green, about 45 seconds. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking.
• Drain peas and watercress, then puree in a blender until smooth, adding 4 to 5 tablespoons water to thin (mixture should be just thick enough to coat the back of a spoon). Pass puree through a fine sieve into a small saucepan. Place over low heat, and whisk in butter, 1 teaspoon at a time; whisk until emulsified. Season sauce with salt.

SPRING PEA SAUCE

Steps:

• Prepare an ice-water bath. Bring a pot of water to a boil. Blanch peas and watercress until bright green, about 45 seconds. Immediately transfer with a slotted spoon to the ice bath to stop the cooking.
• Drain peas and watercress, then puree in a blender until smooth, adding 4 to 5 tablespoons water to thin (mixture should be just thick enough to coat the back of a spoon). Pass puree through a fine sieve into a small saucepan. Place over low heat, and whisk in butter, 1 piece at a time; whisk until emulsified, then remove from heat. Season sauce with 1/2 teaspoon salt (or to taste). Serve warm.
• (Per Serving)
• Calories: 37
• Saturated Fat: 1.2g
• Unsaturated Fat: .6g
• Cholesterol: 5mg
• Carbohydrates: 3.5g
• Protein: 1.4g
• Sodium: 123mg
• Fiber: 1.2g

SMOKED TURKEY AND SPRING PEA FETTUCCINE

Steps:

• Set a heavy skillet over medium heat and pour olive oil into the skillet. Cook and stir garlic and shallot in the hot oil until fragrant, about 30 seconds. Add smoked turkey to skillet; cook and stir until heated, about 1 minute.
• Pour heavy cream into the skillet and raise heat to medium-high; bring sauce to a boil. Season with salt, black pepper, and cayenne pepper. Reduce heat to medium-low and simmer until sauce has thickened slightly, about 5 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 7 to 8 minutes. Drain.
• Turn heat under cream sauce to low and stir in peas; toss fettuccine with sauce until coated. Mix in tarragon and lemon zest and cook until flavors have blended, about 1 minute. Adjust seasonings if desired. Serve in bowls and sprinkle each serving with about 3/4 teaspoon Parmigiano-Reggiano cheese for garnish.

SWEET PEA SAUCE

Steps:

• Place peas, chicken broth, cream, salt, and pepper in a blender and blend until smooth. In a small saucepan, heat mixture over very low heat until warm, about 2 minutes.