Parsley Peas Food

SUGAR SNAP PEAS WITH PARSLEY

Steps:

• Place peas in pot and add 1 inch water. Add a little salt, a teaspoon of sugar and a couple of pats of butter to the pot. Bring water to a boil. Reduce heat to simmer. Cover and cook until peas are tender but still bright green, 7 to 8 minutes. Remove from heat. Add chopped parsley. Transfer peas to a serving dish.

PEAS WITH PARSLEY AND GARLIC BUTTER

Steps:

• Melt butter in heavy large saucepan over medium-low heat. Add garlic and sauté until very fragrant, about 3 minutes. Add peas and broth. Increase heat to medium-high and cook until peas are tender, about 4 minutes. Mix in parsley. Season to taste with salt and pepper and serve.

PARSLEY PEAS

Steps:

• Melt butter in small saucepan over low heat.
• Increase heat to medium-high and add onion, cooking 10 minutes or until tender.
• Add peas, parsley and salt. Reduce heat to medium-low, cover pan and cook, stirring frequently for 5 minutes.
• Stir in lettuce and chicken stock.
• Reduce heat to low and simmer until heated (2-5 minutes).

PASTA WITH PEAS, CREAM, PARSLEY, AND MINT

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.
• Meanwhile, bring cream to simmer in large skillet over medium-high heat. Add peas and simmer just until heated through, 1 to 2 minutes. Add 2 1/4 cups cheese and stir until melted and sauce thickens slightly, about 1 minute. Stir in mint and 1/4 cup parsley. Pour sauce over pasta and toss to coat, adding pasta cooking liquid by tablespoonfuls if dry. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining parsley. Serve, passing additional Parmesan alongside.

GREEN PEA, ASPARAGUS, AND PARSLEY SOUP

Steps:

• Heat the oil in a large pot over medium heat. Add the leeks and sauté for 4 minutes, until softened. Add the broth and bring to a simmer. Stir in the peas and asparagus and simmer, covered, for 3 minutes longer. Carefully place half of the soup in a high-powered blender and puree until smooth, then return it to the pot. Add the parsley and thyme (if using), and stir well to combine. Season with salt and pepper to taste and serve.

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.