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Favorite Way To Use English Peas?

It's pea season, yay!. So, after my medial AND lateral epicondylitis resolve from shelling 2 quarts of peas, how to best use them?
A couple days ago, I added them to some balsamic sprouts in a sablefish dish (see pic) and tonight, I think I may just serve them with butter, s&p alongside meatloaf. but how else?
What herbs best show them off?

 
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  1. Use in Paella, or Arroz Amarillo Con Pollo.

      1. I enjoyed this Spring Pea and Ricotta Torte with Lemon and Mint
        http://food52.com/recipes/4078-spring...

        I especially liked the contrast of the whole peas with the puree.

        2 Replies
        1. re: mscoffee1

          peas with mint are one of my favorite combos. i just served something very similar at a lunch for friends.

          fresh young peas are so tender, they can go in this dish raw, or just pour some boiling water over them in a colander.

          i used labne cheese instead of the ricotta. separate the eggs and beat the yolks, cheeses, etc. together. whip the whites to peaks, (like for meringue) and then gently fold in the other stuff. bake low at 275. very light and airy.

          1. re: hotoynoodle

            Good idea. I use frozen peas without (additional) cooking of course, but fresh young peas of course would work.
            More like a souffle would be nice as well.

        2. I could live on this dish I love it.

          Tortellin with radicchio and peas

          Ingredients
          • 1 pound fresh or frozen cheese tortellini
          • 1 cup frozen peas
          • 1 small head radicchio—quartered, cored, and chopped (about 5 cups)
          • 2 finely chopped green onions
          • 3 tablespoons unsalted butter, cut up
          • kosher salt and black pepper
          • grated Parmesan, for serving
          Directions
          1. Cook the tortellini according to the package directions, adding the peas during the last minute of cooking. Reserve ¾ cup of the cooking water; drain the tortellini and peas and return them to the pot.
          2. Add the radicchio, scallions, butter, ½ cup of the reserved cooking water, and ½ teaspoon each salt and pepper to the tortellini and peas and toss to combine. (Add more cooking water as needed to loosen the sauce.) Serve with the Parmesan.

          1. I also use peas and chopped black olives in my tuna salad (instead of onions & celery).

            1 Reply
            1. re: laliz

              What a great idea (I use peas and olives with tuna and pasta, but never thought to add to tuna salad), although I would use onion and even celery, too.