Sweet Pea Sauce Recipes

CREAMED SWEET PEAS

Steps:

• In a large saucepan, combine the flour, sugar and milk. Stir in peas and pepper; bring to a boil. Reduce heat; simmer for 10-12 minutes or until peas are heated through and sauce has thickened.

CREAMY SWEET PEAS

Steps:

• Melt butter in saucepan over low heat.
• Blend in flour,salt,pepper.
• Cook over low heat,stirring until mixture is smooth and bubby.
• Remove from heat and add saved liquid.
• Heat to boiling stirring constantly, lower heat and add peas.
• Stir and heat though.

GREEN PEA SAUCE

Steps:

• Warm the oil in a skillet over medium-high heat. Stir in the onion, and cook until nearly tender. Stir in the garlic, and cook for a few seconds, until fragrant. Pour in peas, and stir to thaw. Pour in the vegetable stock and evaporated milk. Turn heat to low, cover, and cook for 5 minutes. Once the peas have cooked, pour them into a blender and puree until smooth.
• Pour the pureed sauce back into the skillet, and season to taste with salt and pepper. Simmer over low heat until the sauce reaches desired consistency.

SWEET PEA PESTO PASTA

Steps:

• Cook pasta according to package directions.
• Meanwhile, place peas, spinach, basil, Parmesan, olive oil, walnuts, garlic and salt and pepper in a blender or food processor.
• Two minutes before pasta is done, ladle out 1/2 cup hot pasta cooking water and add to blender. Pulse until smooth, scraping sides and adding additional pasta water by the tablespoon, if needed.
• When pasta is done, drain lightly and return to pot. Add sauce and toss to coat. Season to taste with salt and pepper. Serve immediately with additional Parmesan cheese and tomatoes, if desired.

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.

SWEET PEA DIP

Steps:

• Add the peas to a well salted, large pot of boiling water. Make sure there is way more water than peas, and enough salt for it to taste like the ocean. Boil the peas for about 30 seconds. Remove the peas to an ice bath.
• To a food processor, add the ricotta, lemon zest, Parmesan, and mint. Drain the peas and add them to the food processor. Pulse just until the mixture comes together, you want to keep a little texture and not make it totally smooth.
• Spoon the mixture into a serving bowl, crack some black pepper over the top and drizzle with extra-virgin olive oil. Serve the pea dip with grilled bread.

CHICKEN WITH ROASTED RED PEPPER, CHORIZO AND SWEET PEA SAUCE OVER RICE

Steps:

• Heat a medium size saucepot over medium heat with 1 tablespoon of extra-virgin olive oil, about 1 tablespoon, and the butter. Add 1/4 of the chopped onion and season with salt and pepper, cook for about 1 minute, add the rice and stir to coat in the oil. Add 2 1/2 cups of chicken stock to the rice and bring up to a boil. Cover the pot, reduce heat to simmer and cook rice for 15 to 18 minutes or until tender and cooked through.
• While the rice is cooking, start the chicken. Preheat a large skillet over medium-high heat with about 2 tablespoons of extra-virgin olive oil. Season the chicken breasts with smoked paprika, salt, pepper and the thyme; add the seasoned chicken to the skillet. Cook breasts 5 to 6 minutes on each side or, until cooked through.
• Remove the chicken from the skillet to a plate and loosely cover with aluminum foil. Return the skillet to the stove top and over medium-high heat add chorizo, cook for 2 minutes stirring frequently. Add the remaining onion, garlic, grated carrot, and roasted red pepper to the chorizo and season with a little salt and pepper. Cook until the onions are slightly tender, about 2 to 3 minutes. Add 1/2 cup of chicken stock, scrape up any bits that have stuck to the bottom of the pan. Add the frozen peas and parsley; continue to cook for 1 to 2 minutes to heat the peas through. Taste and adjust seasonings with a little salt and pepper.
• To serve, arrange the chicken breasts on dinner plates and top with lots of sauce. Fluff the rice with a fork and serve alongside.

MINTED PEA SAUCE

Steps:

• In a 3-quart saucepan bring broth to a boil. Add 2 cups peas, mint, and butter to broth and simmer, uncovered, 5 minutes, or until peas are tender. In a blender purée mixture until smooth (use caution when blending hot liquids) and pour through a fine sieve into cleaned pan. Add remaining 1/4 cup peas and simmer until peas are just tender, about 2 minutes. Season sauce with salt and pepper.

CREAMED PEAS

Steps:

• Cook peas according to package directions. Meanwhile, in a small saucepan, melt the butter. Stir in the flour, salt and pepper until blended; gradually add milk and sugar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain peas; stir into the sauce and heat through.

LAMB CHOPS WITH SWEET PEA AND SPINACH SAUCE

Steps:

• For the sauce, melt butter in a heavy large saucepan over medium-low heat. Add onion, then cover and cook until translucent, about 10 minutes, stirring occasionally. Add the garlic and vinegar. Boil until reduced to a glaze. Add 1/2 cup of the chicken broth and boil until reduced by half.
• Place the peas and remaining 1/2 cup chicken broth in a blender and blend until smooth. Add onion mixture and blend until smooth, stopping to scrape the sides of the jar. Strain through a fine sieve into a clean saucepan. (Can be prepared ahead, then covered and refrigerated.)
• For the lamb, preheat oven to 425 degrees. Place a heavy, large, oven-proof nonstick or cast-iron skillet over medium-high heat until hot. Coat skillet with olive oil. Add lamb chops and quickly brown on both sides. Place skillet in oven and bake until just firm to the touch, about 5 minutes for medium-rare. Season with salt and pepper.
• Meanwhile, rewarm sauce over medium heat. Add spinach and stir until wilted, about 3 minutes. Season with salt and pepper. Ladle some sauce into the center of 4 plates. Place 2 lamb chops in center of each plate. Serve immediately.