pasta with spring peas and escarole

[Guest guest]

many forms of peas

 

 

* Exported from MasterCook *

 

Pasta with Spring Peas and Escarole

 

Recipe By :Anna Thomas

Serving Size : 6 Preparation Time :0:00

Categories : Anna_Thomas Pasta

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons olive oil

2 teaspoons butter

1 large onion -- chopped

1 1/2 cup shelled sweet peas

1 1/2 cup torn light green escarole

(or any sweet lettuce)

1 lemon -- grated zest and juice

light vegetable broth -- as needed

salt and pepper -- to taste

pinch sugar

1 cup sugar snap peas (in pods) -- cut in half lengthwise

3 tablespoons chopped fresh dill

1 cup tender fresh pea shoots (tops only)

1 pound pasta (fusilli or cavatappi)

2 tablespoons cream -- more if desired (2-3)

grated aged Pecorino cheese

(or Parmesan, if you prefer)

 

Start a pot of salted water boiling for the pasta.

 

Heat the oil and butter in a large, non-stick saute pan and cook the onion in

it, with a dash salt, until it is soft and translucent. Add half the shelled

peas, the torn escarole, grated lemon zest, and a cup of water. Simmer this,

covered, for about eight minutes, or until the peas and escarole are perfectly

tender. Puree the cooked vegetables in a blender until completely smooth - you

can add a few spoonfuls of water or light vegetable broth if the mixture is

thick.

 

Return the puree to the saute pan, add a tablespoon of lemon juice, some salt

and pepper, and a pinch sugar. Taste and correct the seasoning if necessary. Now

stir in the remaining peas, the sliced sugar snaps and the dill, cover the pan

and simmer everything for a few minutes.

 

Meanwhile, cook the pasta in vigorously boiling salted water until it is al

dente, and drain it. About two minutes before the pasta is due to be drained,

add the pea shoots to the sauce, and replace the cover to steam them.

 

Stir two or three tablespoons of cream into the pea sauce and toss the pasta

with it in the hot pan, adding more cream if desired. Serve immediately, and

pass grated Parmesan cheese separately.

 

Serves 6.

 

Source:

" Vegetarian Epicure 2001 www.vegetarianepicure.com "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 388 Calories; 6g Fat (12.8% calories from

fat); 14g Protein; 72g Carbohydrate; 5g Dietary Fiber; 8mg Cholesterol; 30mg

Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 1 Fat.

 

NOTES : This spring pasta dish has peas three different ways - shelled sweet

peas, slivered pea pods, and the curly tendrils and leaves from the tops of pea

shoots. It's all bathed in a delicate green puree of peas, escarole, cream and

dill, enlivened with a touch of lemon. Be sure the sweet peas are truly sweet,

and the pea shoots very young and tender.

 

Nutr. Assoc. : 0 0 0 4422 550 0 0 0 0 0 4373 0 4376 330 0 1034 0