Easy as A-B-C Monday: P is for peas
As a kid I was the weirdo who loved eating peas, not just playing with them. (Though I did enjoy playing with them- especially when they were served with mashed potatoes.) As an adult I like them on their own, especially when fresh garden peas are in season. There’s something sort of soothing about getting a quart of peas in the pod and shelling them on the front porch. When they’re not in season they’re still delicious frozen. Peas in the bag, flash frozen still retain their nutrients, don’t have nearly as much sodium as canned peas and cook quickly. I throw them in the water when I make pasta and add them to boxes of mac and cheese when I’m too lazy to cook a vegetable for real. They’re also good with just a little butter and salt.
Here’s a quick, in season recipe that my whole family enjoyed. Even Sam. The recipe and photo were found at Food and Paper. Delicious.
Fresh Peas with Green Onions and Basil
2 tablespoons extra virgin olive oil
1 1/2 cups fresh shelled peas
2 green onions, white and light green parts, chopped into 1/4 inch pieces
a pinch of dried pepper flakes
1 teaspoon freshly squeezed lemon juice
1/4 cup basil leaves, torn into pieces
parmesan cheese, shaved with a vegetable peeler
coarse salt and fresh ground pepper
Have all of your ingredients ready when you start…everything comes together fast, and you don’t want to overcook your peas.
1. In a medium skillet, heat olive oil and pepper flakes over medium heat.
2. Add peas and cook, stirring, for about 2 minutes.
3. Add chopped green onions and cook, stirring, for an additional 2 minutes.
4. Season to taste with salt and pepper. Add lemon juice and basil. Remove from heat, and stir to combine.
5. Divide between two bowls. Top with shaved parmesan cheese, and serve.
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