Would You Like Peas With That? – Episode 67
I 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.
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…
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.
- 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)
- Cook pasta in salted water.
- 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.
- 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.
- Toss cooked pasta with ricotta and a pinch of salt.
- 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!
Artichokes – Not Your Average Spinach and Artichoke Dip, Breaded and fried, Breaded and Sautéed, Grilled with Dipping Sauce, Artichoke and Lamb Stew
Fava Beans – Avocado, Tomato, and Fava Bean Dip; Grilled with Pork Chops, Mashed on a sandwich with ham and tomato
Mustard Greens – Shepherd’s Pie with Mustard Greens, Wilted alongside Grilled Pork Chops, Egg and Greens Tart
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,
Strawberries – Roasted 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
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