Posts Tagged ‘peas’

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Pesto, Prosciuttio and Pea Puff Pastries

November 14, 2018

This is an incredibly simple appetizers or party snack. You barely need any time to put it together, and the end result is perfect finger food.

20180916 Puff Pesto Bites 03

You will need:

  • 1 piece of puff pastry, defrosted
  • ~ 1/3 c refrigerated basil pesto
  • 1/4 c sweet peas
  • 4 slices of prosciutto, chopped

Then you will…

  1. Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.
  2. Roll out the puff pastry to about 12×10.
  3. Cut the pastry into 12 pieces (2 slices the long way, 3 slices the short way).
  4. Place the pieces on the parchment paper.
  5. Bake for 6 minutes.
  6. Remove from the oven.
  7. Spread the pesto on top so that there is a thin layer on each piece.
  8. Sprinkle peas and prosciutto on top of each piece.
  9. Return to the oven and bake for another 5-7 minutes, until the puff pastry is turning golden.

20180916 Puff Pesto Bites 02

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Sweet Corn and Pea Pancakes

September 20, 2018

These are a fun side dish or vegetarian meal option. They are easy enough to mix that you can have small kids help out, yet they are full of deliciousness from the corn and peas and cheese.

You will need:

  • 2 c corn kernels
  • 1 c sweet peas
  • 1 1/4 c flour
  • 1 t baking powder
  • 1 t onion powder
  • 1 t garlic powder
  • 1/2 t paprika
  • 1/2 t salt
  • 1/4 t pepper
  • 3/4 c milk
  • 2 eggs, lightly beaten
  • 1/3 c grated Parmesan
  • Enough olive oil to thinly coat your skillet
  • Optional: sour cream for serving

Then you will…

  1. In a medium mixing bowl, combine everything but the sour cream.
  2. Heat a large nonstick skillet (coated with a thin layer of olive oil) over medium heat.
  3. Drop batter by the 1/4 cup into the hot skillet, 2 minutes on each side until golden brown and cooked through.
  4. Serve hot with sour cream on top.

20180918 Corn Pea Pancakes

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Pasta with Sausage, Peas and Ricotta

September 3, 2017

We are always looking for new ways to build a pasta dinner. This is combination of sausage and tender peas with spice from crushed red pepper flakes is excellent with the creamy and bright whipped lemon ricotta. Just add your favorite dried or fresh pasta for a lovely dinner. We used our fresh arugula pasta, and it was an great pairing.

You will need:

  • 1/4 c pine nuts
  • 1 c ricotta cheese
  • 1 lemon, zested
  • 1/3 c + 3 T grated Parmesan cheese, divided
  • 3 T olive oil, divided
  • 1 lb mild Italian sausage, out of its casing
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 c frozen peas
  • 1/2 c favorite stock (I used beef because it was on hand)
  • 1/4 t crushed red pepper flakes
  • 1/2 t salt
  • 1 lb pasta
  • Pepper to taste

20170523 Pasta with Peas 04

Then you will…

  1. Toast the pine nuts in a medium nonstick skillet over medium heat, stirring often, about 4-5 minutes. Remove from heat and set aside.
  2. In a medium bowl, whisk together the ricotta with the lemon zest, 3 tablespoons of the Parmesan, and 1 tablespoon of the olive oil. Set aside.
  3. In a large nonstick skillet, heat the remaining olive oil over medium heat.
  4. Add the sausage and saute 5-6 minutes until starting to brown, breaking it up as you stir.
  5. Add the onion and garlic. Saute until the onion softens and turning golden, 3-5 minutes.
  6. Add the peas, stock, red pepper flakes, and salt. Mix together.
  7. Lower the heat to medium-low and allow the sauce to simmer and reduce, while you cook the pasta.
  8. Cook the pasta in salted water according to its instructions. Reserve 1/2 cup of the cooking water for the sauce when you strain the pasta.
  9. Stir the pasta and Parmesan into the sauce.
  10. Add the pasta water, a little at a time, until your sauce is the desired consistency and coats the pasta.
  11. Season with fresh pepper to taste.
  12. Serve the pasta and sauce topped with some of the ricotta and pine nuts.
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Parmesan Pasta with Prosciutto and Peas

September 14, 2016

20160903 Parmesan Pasta 03

This quadruple “p” dinner is a luscious comfort dish: the Parmesan adds creaminess, the prosciutto adds a yummy saltiness, the peas add a hint of sunshine and spring, and pasta is a favorite of D’s.

You will need:

  • 1 lb of your favorite pasta
  • 2 T olive oil
  • 2 T butter
  • 4-6 oz prosciutto, sliced into thin ribbons
  • 1/2 yellow onion, sliced thin
  • 16 oz frozen peas
  • 1/2 c heavy cream
  • 1 T fresh mint, chopped
  • 1 T fresh basil, chopped
  • Pinch of crushed red pepper flakes
  • Pepper, to taste
  • 1/2 c Parmesan, grated

Then you will…

  1. Salt a large pot of water. Bring to a boil. Cook the pasta according to the instructions, stopping 1-2 minutes shy of al dente. Save 1 cup of the cooking water when you drain the pasta.
  2. In a large nonstick skillet, heat the olive oil and butter over medium low heat.
  3. Add the prosciutto and onion and saute until starting to turn golden and crispy, about 3-5 minutes.
  4. Stir in the frozen peas and allow to saute another 2 minutes.
  5. Stir in the cream, mint, basil, and red pepper.
  6. Mix in the cooked pasta.
  7. Stir in the lemon zest and season with the pepper.
  8. Mix in the Parmesan, thinning the sauce with some of the reserved pasta cooking water as needed.
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Spring Pasta Primavera

March 28, 2016

We’ve had a stream of warm weather, which seemed to cry out for a spring-inspired dinner. This easy pasta primavera was just the thing!

You will need:

  • 1/2 c bread crumbs
  • 1 lemon, zested
  • 4 cloves garlic, minced and divided
  • 1/2 yellow onion, minced
  • 1/2 c Parmesan, shredded and divided
  • 2 T unsalted butter, cut into small cubes
  • Salt and pepper, to taste
  • 1 lb asparagus, sliced into 1/2 inch pieces
  • 1 c fresh peas
  • 1 lb wide pasta
  • 2 T olive oil
  • 2 T flour
  • 1/4 c chicken stock
  • 1 c milk
  • 4 oz cream cheese or creme fraiche

20160312 Primavera 01

Then you will…

  1. In a food processor, combine the bread crumbs with the lemon zest, half of the garlic, 1/3 (scant) of the onion), a few hearty pinches of the cheese, and the butter. Season with salt and pepper.
  2. Pulse until well combined.
  3. In a small skillet, brown the crumb topping. Set aside.
  4. Bring a large pot of salted water to a boil.
  5. Add the asparagus to the boiling water. Allow to cook for 3 minutes.
  6. Add the peas to the boiling water. Allow to cook for 1 minutes.
  7. Drain and stop the cooking by placing the veggies in a cold water bath.
  8. Bring another pot of salted water to a boil. (If you want to skip this step, use a slotted spoon to remove the veggies from the first pot).
  9. Cook the pasta according to the package, stopping 1-2 minutes shy of the recommended cooking time.
  10. Meanwhile, in a large skillet, heat the olive oil.
  11. Add the remaining garlic and onion. Saute for 6-8 minutes, or until softened.
  12. Stir in the flour and allow to cook for 1-2 minutes.
  13. Whisk in the chicken stock and then the milk.
  14. Allow the sauce to thicken, whisking regularly for about 5 minutes.
  15. Whisk in the cream cheese until melted and well combined.
  16. Whisk in the shredded cheese until melted and smooth.
  17. Season the sauce with salt and pepper to taste.
  18. Toss the pasta with the sauce until well coated. Remove from heat.
  19. Stir in the asparagus and peas.
  20. Serve the pasta topped with the toasted bread crumbs.
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Chicken Pot Pie

November 14, 2015

We made this for our anniversary dinner. Since we could prep everything the night before, it meant we had more time for celebrating after work! Pot pies were something my family frequently had for dinner each fall and winter., and this one reminded me of cozy nights at home.

20151109 Chicken Pot Pie 03

You will need:

  • 4 T olive oil, divided
  • 1 lb chicken breast, cut into 1-inch cubes
  • 8 oz baby bella mushrooms, washed and quartered
  • 2 c chopped carrots
  • 8 oz frozen sweet peas
  • 1 t garlic powder
  • 1 onion, chopped
  • 3 T flour
  • 2 c chicken stock
  • 1 1/2 c milk
  • 2 t dried thyme
  • 1/2 t ground mustard
  • Salt and pepper, to taste
  • 1 sheet puff pastry

Then you will…

  1. In a large skillet, warm 3 tablespoons of the olive oil over medium heat.
  2. Add the chicken and mushrooms.
  3. Saute for 5 minutes before adding the carrots.
  4. Saute for 3 minutes before adding the peas and garlic powder.
  5. Continue to cook until the peas are thawed.
  6. Spread the chicken mixture in a 9×13 baking dish.
  7. In a medium saucepan, warm the remaining tablespoon of olive oil over medium heat.
  8. Add the onion and saute until softened and starting to turn golden.
  9. Stir in the flour and allow to cook off for a minute.
  10. Mix in the chicken stock, milk, thyme and ground mustard.
  11. Allow to come to a simmer and thicken.
  12. Season with salt and pepper to taste.
  13. Pour over the chicken filling.
  14. Roll the puff pastry out until it can cover the top of the pot pie.
  15. Top the pie with the puff pastry and season lightly with salt and pepper on top of the dough.
  16. Bake at 375 for 35 to 45 minutes, or until the puff pastry is golden and the filling hot and bubbly.
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