Guest guest Posted March 12, 2002 Report Share Posted March 12, 2002 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 Quote Link to comment Share on other sites More sharing options...
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