Green Peas With Cheese And Herbs Food

GREEN PEAS WITH CHEESE AND HERBS

Steps:

• In a large covered saucepan over high heat, bring the water and 1/2 teaspoon of salt to a boil. Add the peas and cook 1 minute for frozen and 3 to 3 1/2 minutes for fresh. Remove from heat, drain in a colander and immediately plunge the peas into ice cold water to stop the cooking. Drain and set aside.
• In a medium mixing bowl whisk together the red wine vinegar, shallot, salt and pepper. Slowly drizzle in the olive oil while continuing to whisk. Add the peas, mint, parsley and cheese and stir to combine. Cover and allow to sit in refrigerator for 15 to 20 minutes prior to serving.

PASTA WITH FRESH HERBS, LEMON AND PEAS

Steps:

• Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
• When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.

GREEN PEA AND FETA QUICHE

Steps:

• Preheat the oven to 375°F.
• Place the peas in a colander and run them under room-temperature water for about 30 seconds to defrost. Shake to drain, then leave the colander in the sink for a few minutes to drain further.
• Pull about 10 mint leaves from the bunch, and cut them into tiny strips with a sharp knife. Set aside the rest of the bunch - you'll need it a little later.
• Scatter the crumbled feta into the pie crust. Shake the peas in the colander a couple more times, then dump them into the crust on top of the cheese. Tilt and gently shake the pie pan a few times to evenly distribute the peas.
• In a medium bowl, whisk together the eggs, milk, flour, salt, and a few grinds of black pepper. Stir in the scallions and minced mint.
• Pour the egg mixture carefully over the feta and cheese - filling right up to the top of the crust. (If it doesn't all fit, don't force it inches Maybe save it and add to your scrambled eggs for tomorrow's breakfast.).
• Carefully transfer the pie to a baking tray (this is your insurance policy against possible spills) and place the tray in the center of the oven. Bake for about 1 hour, or until the crust is golden, the filling is puffed up and the top surface feels tender but solid when you (carefully!) touch it with a finger tip. If the edges of the crust become too dark before the hour is up, cover the quiche very loosely with aluminum foil to protect it.
• Remove the tray from the oven and let the quiche rest for 10 minutes before serving. During this time, cut the remaining mint leaves and use these to top each serving.

GREEN PEA SALAD WITH CHEDDAR CHEESE

Steps:

• Mix sweet peas, eggs, Cheddar cheese cubes, mayonnaise, and onion together in a bowl until ingredients are coated in mayonnaise; season with salt and pepper.