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Jul 26, 2011 04:15 AM

Help with Peas

After a slow start due to a wet spring and hot dry June, the peas (Little Marvel, Lincoln, and Thomas Laxton varieties) are finally starting to come in hot and heavy !

My absolute favorite dish with peas is Jamie Oliver's Peas and Beans on Toast. Made with raw peas and beans, this dish will blow your socks off. It is one of the very best things I've ever eaten.

Can anyone help with other creative uses or tasty salad recipes with peas ?

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  1. I put them over pasts with crumbled bacon and cream. Not low-calorie, but oh-so-tasty.

    I love peas in any form, and have been known to eat half the day's harvest before I even get them back to the house.

    (I'm jealous - I lost all mine due to freakishly warm weather and a drought here)

    1. I made a dish this past spring with fresh peas cooked just slightly, so they're still sweet, not starchy. I think it was 10-12 ounces of peas.

      It involved crisping four prosciutto slices in the oven at 400 for ten minutes, then crumbling them and adding them to the peas along with thinly sliced scallions and crumbled feta cheese. I used goat feta. It went like hotcakes at my SIL's roast lamb dinner.

      It also called for a tablespoon of olive oil, but I didn't see the point, so I left it out.

      3 Replies
      1. re: cwitzke

        next time add the olive oil (extra-virgin and decent quality, please) -- you'll be amazed at how much flavor and texture it adds.

        1. re: sunshine842

          I agree 100%. The olive olive makes a big difference.

          I usually toss fresh peas in my ramen soups, and like sunshine842, I do a riff on pasta carbonara using fresh peas that are blanched, then ham or pancetta browned in a mix of small amounts olive oil and butter. Add in sliced garlic at the end after browned and a splash of white wine vinegar to deglaze.

          Toss that with cooked pasta, add black pepper and the peas and add a fresh beaten egg at the end along with grated parm. cheese. Toss and add more grated cheese on top if you like.

          Simply, easy , fast and yummy,

          1. re: sunshine842

            I do agree with you about the olive oil being high quality. I checked back on the recipe, and it actually called for more than one TBS. My thought at the time was that with all the other fats involved in the meal, the olive oil could have been left out of this. And people did scarf it up and ask for the recipe. Lots of fat in the lamb roast and the other sides. People can do what works for them.

        2. Cook your peas, mash them with olive oil (lots) and salt. Spread on grilled bread that you have rubbed with a clove of garlic, top with mint, a little manchego and a drop of two of balsamic vinegar. Serve to your very happy guests.

          2 Replies
            1. re: Isolda

              Very similar to the JO recipe above, but I love the idea of Balsamic. I made JO's recipe tonight but without broadbeans (due to a very sad Witkiem broadbean crop failure) and I can tell that Balsamic would be a very nice touch. Thank you very much !

              PS Try it with raw peas next time. It is amazing.

              1. I love Cook's Illustrated risi i bisi (like a soupy risotto with fresh peas, pancetta and parmesan). I also have a favorite salad that involves a dressing of olive oil, red wine vinegar, a dash of Tabasco, salt and pepper. Cook shelled peas (2 lb in the shell) in a water with a little sugar. Fry 4 slices of bacon, diced, until crisp. Drain. Then saute thick sliced button mushrooms (8 or so) until lightly browned but not very limp. Combine the bacon, mushrooms, peas, and some sliced green onion. Pour on the dressing. I like to eat this warm or at room temperature.