by Emily Lee in Recipes, March 30th, 2017
by Colleen Park in Recipes, March 17th, 2017
After a long produce slump, vibrant spring vegetables are finally back at the marketplace. The one seasonal gem we’re most-eager to cook with? It’s not trendy and elusive ramps — and it’s not pop culture’s darling avocados either. Yes, that’s right: We are giving peas a chance. (You knew that was coming.)
But seriously, guys. Tender and earthy with a subtle hint of sweetness (especially when softened in butter), this versatile veg is one of our favorites for a reason: It makes an A+ companion to any and all varieties of pasta. And in most cases, if you can’t get your hands on fresh peas, using frozen is perfectly fine.
From long and luxurious fettuccine to petite and plump orzo, here are a few of our favorite pasta-and-pea pairings to try out this spring.
Pasta, Pesto and Peas (pictured at top)
Ina Garten fortifies humble basil pesto with the addition of spring peas and a little bit of spinach, too, when creating this beautiful yet simple pasta dinner.
by Foodlets in Family, Recipes, April 19th, 2016
Though some of us are still seeing frost-filled mornings and might not be quite so ready to relinquish our soup bowls, spring is finally on the horizon and it’s time to make the most of it. Take this weekend to introduce some springtime flavor to your cooking, with meals featuring fresh herbs, sweet strawberries and green produce. Here are 5 recipes to make this weekend.
Spring Vegetable Fettucine Alfredo
Bridging the gap between hearty comfort food and leafy spring mains, this creamy pasta has a mix of spring vegetables – peas and asparagus – and some lemon zest to brighten the dish.
by Allison Milam in Recipes, March 31st, 2016
Nothing tastes more like spring than a sweet pea bursting in your mouth. But you don’t have to use the fresh ones for kids to eat them up. Fresh or frozen, no vegetable is easier, more affordable or tastier to serve kids than peas. Here are 10 of our favorite ways to feature them.
Pasta, Pesto and Peas
This Ina Garten classic is a favorite with kids everywhere. That’s because kids love pesto. And pasta. And peas. It’s a trifecta of kids’ favorite flavors.
by Allison Milam in Recipes, April 30th, 2015
If winter was the time for stick-to-your-ribs meat sauces, hearty layered lasagnas and other forces of Italian-made comfort, spring is the time for dishes with a much fresher inclination. And if there’s anything that screams “spring” above all else, it’s peas. This week, we’re celebrating the season by giving peak-season peas the Italian treatment in pea-centric sides, pasta dishes and more. Though many of these recipes call for frozen peas, go the fresh route instead. ‘Tis the season, after all.
Giada De Laurentiis combines peas with an Italian mainstay, prosciutto, for the epitome of a fresh springtime side. Her recipe for Peas and Prosciutto is a stunner when served beside any main dish, and it takes just 18 minutes to prep.
by Sarah De Heer in In Season, Recipes, June 15th, 2011
Who are we kidding? You probably aren’t on the edge of your seat waiting for peas to come in season. That’s because, as far as frozen fare goes, peas are the king, requiring little defrosting before you can toss them into a dish and start eating. Still, even if that lifestyle works for the rest of the year, springtime is the time to get your fresh pea fix. In the spirit of the season, we’ve got quite a few ways for you to put these little green gems to use. Most of these recipes call for the frozen alternative, but you can make your dishes worthy of springtime by swapping in the fresh stuff to your heart’s content.
When a need for pasta salad arises, Ina Garten’s Pasta, Pesto and Peas (pictured above) is the freshest way you can make it. Toss the pasta with homemade pesto and be sure to swap in fresh peas for frozen for that extra pop.
by FN Dish Editor in View All Posts, January 21st, 2009
We’re teaming up with food and garden bloggers to host Spring Fling 2011, a season-long garden party. In coming weeks, we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Recently, we dove into the world of artichokes and strawberries. Today, we’re exploring peas.
There are many varieties of pea, all members of the legume family. Some, like the English pea (the common garden pea), are grown to be eaten fresh and removed from their pods. Others, like the snow and sugar snap pea are eaten pod and all. When choosing English peas, make sure they’re bright green and the pods are swollen and firm — stay away from discolored pods.
So you’ve done all the work — shucked the pods and now you have your individual peas. While you’ve probably eaten peas as a side dish or slurped split pea soup, have you tried incorporating them into main dishes? This week, try one of these five-star recipes showcasing this sweet and delicate vegetable.
Five-star recipes after the jump »
So Adam Gertler returned to Food Network this week with a new show entitled, Will Work For Food [Mondays at 8:30pm/7:30c]. Adam is exposed to a pretty wild world of food jobs which made us wonder… Which Food (job) Have You Worked For?
Here’s a quick round-up from The FN Dish staffers:
* Ice cream bicycle boy — bike with mini-freezer on the front
* Pea picker — endless hours in the sun for pennies per pod
* Amusement Park ‘Fried Dough” Fryer
* Candy Girl at the first multiplex theater in Long Island
* Hostess for uppity tourist trap in East Hampton
* Bacon cook in Vermont — ah, grease in the hair
* DC Nightlife Critic — countless brewery tours (& tastes)
* Dude Ranch Cook — quit over Alan Jackson brouhaha
We want to hear yours… Spill it!!