Fresh Shelling Peas: Four Ways
Ingredients
Simple, Perfect Peas with Butter and Salt
-
1
standard brown paper lunch bag
fresh English peas (still in their pods)
-
1
dollop
butter
-
to taste
salt
Spring Pea Slathered Crostini
-
1
squeeze
lemon juice
-
½
cup
toasted pine nuts
-
½
cup
freshly shredded parmesan
-
a tiny pinch
cayenne
-
to taste
lemon zest
-
to taste
salt
Hand-cut Chive Raviolis
-
4
eggs
for pasta dough
-
1
tablespoon
extra-virgin olive oil
-
1
handful
chives (optional)
Pasta Dough
-
1
cup
durum wheat flour
-
2
cups
all-purpose flour
-
1½
teaspoons
salt
Tasty Green Tart
-
2
individual-sized
basic tart shells (par-baked)
-
to taste
gruyere cheese
-
to taste
snipped chives
-
to taste
toasted pine nuts
Instructions
- Boil water in a saucepan and prepare peas by removing them from their pods.
- Blanch the peas in boiling salted water for 10 to 30 seconds, then drain and mix with butter and salt.
- For the crostini, puree blanched peas with lemon juice, pine nuts, parmesan, cayenne, lemon zest, and salt.
- For the ravioli filling, mix the pea puree with an egg and prepare fresh pasta.
- Make pasta dough by combining durum flour, all-purpose flour, salt, eggs, and olive oil in a food processor.
- Roll out the pasta, cut into circles, fill with pea mixture, and seal to form raviolis.
- Cook raviolis in boiling salted water until they float, then serve with cream and chives.
- For the tart, fill pre-baked tart shells with remaining pea filling, top with cheese and chives, and bake until golden.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
18g
Total carbohydrates
30g
Total protein
12g
Sodium
300mg
Cholesterol
150mg
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