De Ma Cuisine

Wednesday

15

May 2013

2

COMMENTS

Would You Like Peas With That? – Episode 67

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts

EnglishPeasPasta3I know that some people hate peas. But, I am not one of them. I mentioned in my post last week that I didn’t like frozen peas as a kid. Now, I can’t get enough of them – in any form.

I love peas.

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I love sugar snap peas with bacon and pasta. I’m also crazy about them raw. Pea tendrils? Have you ever tried them? So good with a fried egg on top! Snow peas in Stir Fry are amazing. I wish I was eating that right now (with some tofu or chicken, some bean sprouts and carrots, and a nice slightly sweet sauce…)!! Frozen peas in Creamy Chicken and Rice Soup is one of my favorites.

But now, I have a new love. Pasta + ricotta + ham + carrots + chard + garlic + ENGLISH PEAS = Love love love this meal. Topped with some basil and parmesan cheese… oh boy! (Husband’s response last night after his first bite: “Wow!”)

And it’s good cold, as a pasta salad. Maybe with some German or Italian sausage? How about alongside a Burger? Or with a few other delicious salads?

Gosh! Why am I coming up with all these meal ideas. I’m not even hungry!

Or I wasn’t…

EnglishPeasPasta

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After I finished filming and taking photos, I stood at my little Ikea island and picked pasta and ricotta out of the bowl and ate it. Someone’s gotta clean up.

Happy Eating!

English Peas with Ricotta and Ham over Pasta

Last modified on 2013-05-16 00:22:21 GMT. 2 comments. Top.

 

English Peas with Ricotta and Ham over Pasta
Recipe Type: Main, Dinner, Lunch, Pasta, Stove Top
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 pkg pasta
  • 1 T olive oil
  • 1 heaping C (about 40 pods) English peas (shelled)
  • 2 carrots, in long thin ribbons (use a vegetable peeler)
  • 1 bulb green garlic and the green part (just the edible part), minced
  • 3/4 t to 1 t salt
  • 1/4 C water
  • 3/4 C ham, cooked and thinly sliced
  • pinch cayenne
  • pepper, to taste
  • 1/2 to 1 t fresh thyme
  • 1-2 T lemon juice
  • 2-3 C chard, roughly chopped
  • 10 oz. ricotta cheese
  • parmesan cheese (for topping), grated
  • basil, chopped (for topping)
Instructions
  1. Cook pasta in salted water.
  2. While pasta cooks, heat skillet, and add oil. Add veggies (except chard) and seasonings. Cook over medium or medium-low heat, stirring occasionally, for 2 minutes. Add water. Cook 8 minutes more, stirring occasionally.
  3. Add lemon juice, ham, and chard. Cook for 5 minutes (or until ham is heated through and chard is wilted), tossing occasionally with tongs. Taste and adjust seasonings.
  4. Toss cooked pasta with ricotta and a pinch of salt.
  5. Serve pasta topped with veggies and some parmesan and basil.

 

Here are some menu planning ideas to go along with this week’s Abundant Harvest Organics box. If you don’t subscribe to AHO, the ideas can, of course, be used along with purchases from your favorite farmers’ market or local CSA. If you live in California and would like to subscribe to AHO click here! :)

AHO Menu Ideas May 13-19, 2013

Last modified on 2013-05-15 18:55:00 GMT. 0 comments. Top.

ArtichokesNot Your Average Spinach and Artichoke Dip, Breaded and fried, Breaded and Sautéed, Grilled with Dipping Sauce, Artichoke and Lamb Stew

ChardEnglish Peas with Ricotta and Ham over Pasta, Not Your Average Spinach and Artichoke Dip (sub chard for spinach), Basil and Summer Squash Risotto (add chard!!),  Smoothies, Egg and Greens Tart

English Peas - English Peas with Ricotta and Ham over Pasta, Sugar Snap Pea Pasta (shell English peas and substitute for sugar snap peas), Tartines with Peas and Parmesan

Fava BeansAvocado, Tomato, and Fava Bean Dip; Grilled with Pork Chops, Mashed on a sandwich with ham and tomato

GarlicEnglish Peas with Ricotta and Ham over Pasta, Not Your Average Spinach and Artichoke Dip, Shepherd’s Pie with Mustard Greens

Lettuce - Honey Sesame Salmon Salad with Crispy Potatoes, Green Salad with Grilled Chicken Breasts

Mustard GreensShepherd’s Pie with Mustard Greens, Wilted alongside Grilled Pork Chops, Egg and Greens Tart

Potatoes - Honey Sesame Salmon Salad with Crispy Potatoes, Mom’s Potato Salad with Grilled Sausage

PeachesRoasted Berries and Apriums with French Vanilla Ice Cream (sub for apriums), raw, Stuffed French Toast (sub for persimmons), Bruléed, Peachish Delight, Peach Muffins, Smoothies,

Apriums - Roasted Berries and Apriums with French Vanilla Ice Cream, Stuffed French Toast (sub for persimmons), raw, Bruléed, Peachish Delight (sub apriums for peaches), Smoothies,

StrawberriesRoasted Berries and Apriums with French Vanilla Ice Cream, Strawberry-Balsamic Tart, Smoothies, Stuffed French Toast (sub for persimmons), Nutella, Bacon, and Strawberry Grilled Cheese, Strawberry Sauce, Jam (use strawberries instead of blackberries), Strawberry Basil Sandwich

Summer Squash - Basil and Summer Squash Risotto, Summer Chili

Thyme - English Peas with Ricotta and Ham over Pasta, Tartines with Peas and Parmesan (sub thyme for mint)

Sponsored by: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson.

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