1. Roast pine nuts and cool. Chop the garlic. Prepare a bowl of ice water. In a medium saucepan, bring lightly salted water to a boil. Add peas and cook for 2 minutes. Drain the water and place the peas in a bowl of ice water, then strain again. Set aside 1/2 cup of cooked peas.
2. Process the remaining peas in a food processor with the garlic, pine nuts, 1/3 cup grated Parmesan cheese and salt until smooth, about 2 to 3 minutes.
3. Gradually add olive oil and stir. In a large saucepan of salted water, cook linguine pasta according to package instructions. Set aside about two cups of the remaining pasta cooking liquid. Drain off the remaining water and return the pasta to the pan.
4. Mix the pasta with the prepared sauce, add the required amount of liquid to achieve the desired consistency and cook over moderate heat for 1 minute. Season with salt to taste and add ground black pepper if desired. Serve immediately, topped with chopped basil or mint leaves, if desired, and remaining grated Parmesan cheese.
My family loves all kinds of gravies, various chutneys, and sauces. In my opinion, they are the ones who bring variety and give even the most ordinary dish juiciness and uniqueness.
This gravy goes wonderfully with boiled rice, various pasta, mashed potatoes and buckwheat porridge.
You can make the dish more liquid by adding the required amount of water.
The cheese and pea gravy can be supplemented with any fresh herbs according to your taste and desire.
Of the spices, I recommend our favorite set - asafoetida (a substitute for the taste of onions and garlic, as well as just a healthy spice), turmeric, ground black pepper, paprika. In addition to these spices, I strongly recommend trying black salt instead of regular salt, and a regular bay leaf would also be a good idea.
Heat vegetable (or melted butter) oil in a frying pan. Place Adyghe cheese, cut into small cubes. The heat should be lower than maximum so that the cheese does not burn, but high enough so that the cheese is not stewed, but fried. Depending on the moisture content of the cheese, it may sputter. Also, if you stir the cheese too often with insufficient heat, the cheese can turn into porridge, and we need neatly fried cubes.
Place the fried cheese on a plate, and add slices of peeled tomatoes to the frying pan, adding a little more oil. Add spices, stir and simmer until the tomatoes are soft.
Add tomato paste, sour cream, salt, stir. Bring to a boil. If necessary, you can add water at this stage.
Now it’s time for Adyghe cheese and canned peas. Place them on the frying pan.
Stir, bring to a boil and remove from heat.
Cheese and pea gravy is certainly good freshly prepared hot, and is best served that way, but chilled it will complement your everyday dishes quite well.
Dishes made from green peas include salads, soups, a side dish or sauce; almost anything can be prepared from it. Green peas of some varieties do not need to be blanched, and they can be added fresh to salads, first and second courses. Did you miss a moment and the peas hardened? No problem - put the peas in boiling water for a couple of minutes, then quickly plunge them into cold water (you can even put ice in the water) and the peas will become tender. If your harvest of green peas is too large to eat fresh, freeze them for winter joy. Dishes made from green peas are very diverse.
Ingredients:
¾ stack. chopped onion,
1 ½ cups water,
2 stacks of peas,
2 tbsp. butter,
1 tbsp. flour,
½ cup heavy cream,
salt, pepper, nutmeg.
Preparation:
Put 1 tsp in water. salt, onion and boil. Add peas and cook for 5 minutes. Drain and reserve about ¾ cup. for later use. Melt the butter, add flour and spices and heat until golden brown, stirring so as not to burn. Add cream and water from cooking vegetables, stir and simmer over low heat until thickened. Add vegetables and bring to a boil.
Ingredients:
250 g peas,
2 tbsp. natural yogurt or sour cream,
1 chili pepper,
1-2 cloves of garlic,
2 tsp olive oil,
1 lemon,
1 tbsp. fresh mint.
Preparation:
Boil green peas, cool and grind in a blender. Squeeze the garlic through a press and chop the chili pepper. Mix all ingredients in a blender, add lemon juice and chopped mint.
Dishes made from green peas are very simple to prepare, and soups made with them are hearty and light at the same time. An ideal option for those who are sensitive to their figure.
Ingredients:
6 large tomatoes,
1 onion,
2 cloves of garlic,
300 ml vegetable broth,
400 g peas,
2 tbsp. tomato paste,
2 tbsp. greenery,
salt pepper.
Preparation:
Place whole tomatoes, halved onion and garlic on a baking sheet and place in a hot oven for 30 minutes until the vegetables are soft and lightly crusted. Boil the peas and place in a sieve. In a blender, grind half the peas along with the broth until smooth and rub through a sieve. Place all the ingredients in a saucepan, add salt and pepper, bring to a boil and serve, sprinkled with herbs.
Ingredients:
1 stack green peas,
300 g fresh cucumbers,
2 boiled eggs,
100 g sour cream,
2 tbsp. dill greens,
1.3 liters of water,
salt, pepper - to taste.
Preparation:
Boil the peas in water, pour into a pot, add chopped eggs, cover with a lid and place in the oven over medium heat for 20 minutes. When serving, cut the cucumbers into slices into the soup, add herbs and sour cream.
Ingredients:
750 ml broth,
100 g pasta,
500 g green peas,
100 g ham or smoked meat,
50 g butter,
1 onion,
3 tbsp. grated cheese
salt, pepper - to taste.
Preparation:
In half the amount of oil, fry the chopped onion and meat products cut into small cubes. Pour in the broth, cover with a lid and simmer over low heat for 30 minutes. Add small pasta and cook until done. A couple of minutes before cooking, add the remaining butter, cheese, salt and pepper. When serving, sprinkle with cheese and herbs.
Ingredients:
1 leek,
500 g peas,
1 tbsp. butter,
2 ½ cups vegetable broth,
¼ cup chopped mint,
1 tsp lemon juice,
sour cream, salt, ground black pepper.
Preparation:
Melt the butter, add chopped leeks, salt, pepper and simmer, stirring, for 3 minutes. Add broth and bring to a boil. Then add the peas and bring to a boil again, reduce the heat and simmer until the peas are soft. Remove from heat, add mint and leave covered for 10 minutes. Puree the soup using a blender and serve with lemon juice and herbs. Place 1 tbsp on each plate. sour cream.
Ingredients:
1 kg peas,
4 stacks water,
1 head of lettuce,
¼ tsp. ground white pepper,
2 tbsp. soft cream cheese,
3 tbsp. butter,
a pinch of lemon zest,
salt.
Preparation:
Melt the butter in a saucepan, add the chopped lettuce and heat for 5 minutes. Add the peas and simmer, stirring, for 15 minutes. Pour in water, reduce heat to medium and simmer for 25 minutes. Cool slightly and puree in a blender, then heat it to a boil, adding salt and pepper. Serve topped with cream cheese.
Ingredients:
1 carrot,
1 parsley root,
¼ celery root,
¼ head of white or cauliflower,
200 g green peas,
½ tbsp. butter,
salt, herbs.
Preparation:
Cut the vegetables and roots into thin strips, add salt and simmer over medium heat with butter. Then add broth and cook until done. Boil the cabbage separately and place in a sieve. Combine all ingredients, let it boil and serve, sprinkled with herbs.
Add green peas to side dishes and main courses, and they will sparkle in a new way!
Ingredients:
150-200 g bacon,
1 onion,
300 g rice,
2-3 tbsp. white wine,
1 liter vegetable or chicken broth,
250 g peas,
1 tbsp. sour cream, yogurt or creme fraiche,
1 tbsp. grated cheese
butter for frying, salt.
Preparation:
Fry finely chopped bacon with chopped onion in butter. Add risotto rice, wine, stir and gradually pour in the broth. Add the peas and cook over medium heat until the peas are soft. Season to taste and add yoghurt and cheese. Stir, let stand for 3 minutes and serve.
Ingredients:
350 g peas,
3 shallots,
bunch of lettuce,
50 g butter,
2 tbsp. water,
3-5 tbsp. white wine,
a pinch of sugar, salt.
Preparation:
Melt the butter in a frying pan, add the peas, chopped onion and shredded lettuce, stir and simmer for a little while. Pour in water and wine, sprinkle with sugar and salt, cover with a lid and simmer for 10-15 minutes.
Ingredients:
200 g peas,
1 onion,
1-2 cloves of garlic,
1 young zucchini,
a handful of asparagus,
1 bunch of spinach,
150 ml cream,
100 g grated cheese,
boiled pasta,
vegetable oil for frying.
Preparation:
Fry the finely chopped onion with garlic in vegetable oil for 2 minutes, add peas, zucchini, cut into pieces, blanched asparagus and spinach. Simmer until soft, add cream, bring to a boil and simmer for 3-4 minutes. Place the cheese and pour the whole mixture over the pasta, previously boiled in salted water.
Ingredients:
450 fresh mushrooms,
300 g peas,
2-3 tbsp. white wine,
3 tbsp. creme fraiche or natural yogurt,
1 tbsp. greenery,
salt, pepper - to taste.
Preparation:
Fry the mushrooms and peas in butter for 3 minutes, add wine and creme fraiche (it can be replaced with sour cream), season to taste and simmer over medium heat under the lid. When serving, sprinkle with chopped herbs.
Ingredients:
300 g meat,
2-3 potatoes,
1 onion,
1 carrot,
300 g peas,
1 tbsp. tomato paste.
Preparation:
Cut the meat into cubes and boil. Strain the broth. Chop the onion and fry in vegetable oil, add meat, diced carrots and potatoes, peas, and tomato paste. Stir, add broth, salt and pepper and cook over medium heat until tender.
(breakfast idea)
Ingredients:
200-300 g boiled pasta,
200 g peas,
200 g broccoli,
grated cheese,
5-7 eggs.
Preparation:
Fry vegetables and pasta in olive oil (you can use leftovers from the evening), add salt and pepper. Scramble the eggs with a fork, you can add a little cream or sour cream, pour in the mixture of pasta and vegetables and place in a hot oven. A few minutes before cooking, sprinkle the frittata with cheese.
Ingredients:
300 g meat,
1 onion,
1 carrot,
1 sweet pepper,
7-8 potatoes,
400 g peas,
salt, pepper, saffron, herbs.
Preparation:
Place the diced meat in a pan, add water and let it cook. From the moment it boils, reduce the heat and cook the meat for 20 minutes. Fry onions, carrots and bell peppers in a frying pan and add to the meat. Meanwhile, cut the potatoes into cubes and add to the pan with the meat. When it is almost cooked, add the peas, salt and pepper and cook for 5 minutes. Remove the pan from the heat, add a little saffron and cover the pan with a towel and let it simmer. When serving, sprinkle with herbs.
Rice and peas side dish
Ingredients:
500 g peas,
2 stacks rice,
1 tbsp. butter,
4 stacks water,
salt, nutmeg - to taste.
Preparation:
Boil the peas until tender and place in a sieve. Fry the rice in oil, stirring, add boiling water, add salt and cook over low heat until tender. Mix the finished rice with peas and season with nutmeg.
Ingredients:
1 kg peas,
200 g ham,
500 g onions,
1 ½ cups water,
6-7 tbsp. olive oil,
pepper, salt, dill - to taste.
Preparation:
Fry the onion in olive oil, add the peas and diced ham. Salt, pepper, add dill and pour in water. Bring to a boil, cover and reduce heat. Leave to simmer for about 50 minutes. Serve with bread or thick pita bread. You can serve rice as a side dish.
Green peas with rice in the microwave
Ingredients:
2 stacks long grain rice,
2 stacks peas,
2 sweet green peppers,
2 cm ginger root,
4 tbsp. butter,
4 onions,
2 cm cinnamon sticks,
4 ½ cups water,
salt.
Preparation:
Place the butter in a deep bowl and microwave for 30 seconds (maximum power). Chop the onion, grate the ginger root, chop the cinnamon finely and add everything to the oil. Set the timer for 3 minutes on high power - the onions should become translucent. Add rice, add water, salt and cook for 12 minutes at full power until the rice is cooked but not mushy. Microwave for a couple of minutes, then separate the rice grains with a fork.
Ingredients:
400 g spaghetti,
200 g ham,
1 tbsp. olive oil,
1 stack peas,
¾ stack. basilica,
¼ cup grated parmesan cheese,
2 cloves of garlic,
5 tbsp. olive oil,
¼ cup chopped walnuts,
salt, pepper - to taste.
Preparation:
Boil the spaghetti in salted water, drain and rinse. Fry diced ham in olive oil until brown. Boil the peas in salted water and place in a sieve. Using a blender, puree peas, basil, grated cheese, pressed garlic, walnuts and olive oil. Season with salt and pepper. Stir in sautéed ham. Serve the spaghetti with pea pesto and plenty of grated cheese.
Ingredients:
1 cup carrots, thinly sliced
400 g peas,
3 tbsp. butter,
⅓ stack. brown sugar,
1 tbsp. lemon juice,
salt, pepper - to taste.
Preparation:
Combine butter, carrots, sugar and lemon juice in a saucepan, place over medium heat and bring to a boil. Reduce heat and simmer for 15-20 minutes. Add the peas and simmer, stirring, until the peas are soft. Season with salt and pepper.
Pea and tomato salad
Ingredients:
2 finger tomatoes
½ cup peas,
1 tbsp. grated cheese
1 tbsp. red wine vinegar,
1 tbsp. olive oil,
1 ½ cups chopped lettuce,
1 clove of garlic,
1 tsp Sahara,
⅛ tsp salt,
⅛ tsp ground pepper.
Preparation:
Blanch the peas for 3 minutes in boiling water, then plunge them into ice water. Place on a sieve and dry. Cut the tomatoes into thin strips. In a jar with a tight-fitting lid, mix oil, vinegar, pressed garlic, sugar, salt, dried basil and shake well to obtain a homogeneous mixture. Combine tomatoes, peas and lettuce, pour over the resulting dressing and sprinkle with cheese.
Ingredients:
15 pieces of small new potatoes,
1 ½ cups peas,
100-150 g soft cream cheese with herbs,
¼ cup milk,
salt pepper.
Preparation:
Boil the potatoes in boiling water, drain and dry. Boil the peas in boiling water for 10-15 minutes and drain on a sieve. Mix cheese with milk, add salt and heat over low heat until boiling. Mix potatoes and peas and pour sauce over them.
Have fun preparing dishes from green peas and serving them to your family. Bon appetit!
Larisa Shuftaykina
In winter, when there are not many seasonal vegetables, green peas are a great addition to the daily diet. You can use it fresh, frozen or canned, as an independent side dish, or as a component of more complex and multi-component dishes.
Soups, salads, stews, vegetable stews - any dish will taste better if you add peas to them. Today we will talk about its main properties and give 2 recipes that will help you diversify your home menu.
What are the benefits and harms of green peas?
Green peas contain a fairly high amount of protein by vegetable standards. Despite this, it is very well and quickly absorbed by the human body. Peas are rich in vitamins A, C, H. In addition, they contain about 25 minerals beneficial to the body, including phosphorus, potassium, sodium, and iron.
Healthy fats, sugars, amino acids, lecithin - these are just a small part of the chemical composition of green peas. The vitamin K it contains helps absorb calcium and strengthens bones. Chloroform and antioxidants help prevent cancer by preventing the formation of cancer cells. Folic acid affects the growth, repair and metabolism of nerve cells, strengthening the nervous system.
Doctors recommend eating green peas to protect yourself from vitamin deficiency, kidney and liver problems. It helps remove sand from the kidneys, support the cardiovascular system, prevent heart attacks and strokes, so it must be present in the diet of older people. In addition, peas help maintain skin tone and youth, which is also important.
Like any product, green peas have contraindications. You should not get carried away with it if you have serious intestinal problems, during periods of exacerbation, or with stomach upsets. In case of gout and increased flatulence, its use should also be limited, but regular consumption of a small amount will not cause any significant harm, but on the contrary, will improve your well-being.
Canned peas
Today, many doctors and nutritionists talk about the dangers of canned peas. Try not to buy a product that says "freeze-dried". It is reconstituted from dry peas by sublimation. This is not a natural product, but only close to it in appearance.
But even in the composition of ordinary canned peas, not everything is so smooth - it contains dyes, preservatives, a huge amount of sugar and salt, which makes this product quite dangerous for the body.
Even when choosing well-known manufacturers and the “pure” composition of the product, it is worth thinking about the fact that for some reason the shelf life of such peas is not so short. Therefore, it is easier to preserve green peas yourself from young peas purchased in the summer season.
How to choose peas
In order for green peas to be beneficial, you need to choose them correctly. If you want to buy fresh peas, then focus only on young peas - elastic to the touch, best of all brain varieties. It should be a uniform color, a pleasant green color, without inclusions or spots. There should be no wormholes or visible damage, scratches or breaks; it should be tightly closed and appear juicy, not devoid of moisture.
If you choose frozen green peas, then buy a shock-frozen product. And definitely a well-known and reliable manufacturer. But if you really can’t give up canned peas, choose them based on their composition. The fewer additional ingredients other than peas and water listed, the better for your health.
Green pea sauce
This delicate, creamy sauce is the perfect complement to meat or vegetable dishes. Served with chopped cutlets, turkey meatballs, potato croquettes with cheese or pasta, it brings out the taste of the main dish and complements it with freshness and aroma.
Ingredients:
Fresh or frozen peas - 0.5 kg
Onions - 1 pc.
Flour - 1 tbsp. l.
Vegetable oil - for frying
Chicken broth - 350 ml
Cream 33% - 150 ml
Parsley - to taste
Salt, pepper - to taste
Cooking method:
Blanch the peas in boiling salted water for about 5 minutes. Remove with a colander and let the remaining water drain.
Finely chop the onion and fry in vegetable oil until transparent, sprinkle it with flour.
Pour the broth into the onion and simmer it over low heat for about 15 minutes.
Add the peas, leaving about 100 grams, and chopped parsley. Pour in the cream, puree, transfer to a gravy boat and add the remaining peas.
We offer you a recipe for an unusual but very tasty sauce. We will cook it with green peas. We are sure that it will fit firmly into your daily menu and will become quite popular in your family. The sauce perfectly complements various dishes and goes well with fish or meat.
Required Products
- green peas - 500 gr
- onion - 1 pc.
- paprika - 1 tsp
- flour - 2 tbsp
- vegetable oil - 2 tbsp
- butter - 1 tbsp
- cream - 200 ml
- water - 600 ml
- salt, pepper to taste
Let's start cooking
- Peel the onion and cut into small pieces.
- Pour vegetable oil into a saucepan with a thick bottom and add butter. Heat it well and add the onion. Fry it over low heat until golden brown and add paprika, mix everything quickly.
- Add flour to the resulting mass and mix again. Pass everything together for 1 minute.
- Then add water and quickly stir until smooth.
- Salt and pepper the mixture to taste, mix and add green peas.
- Bring the mixture to a boil and simmer under the lid ajar for 25-30 minutes.
- Pour the cream into the finished sauce, stir and simmer for another 2 minutes. If desired, add dill to the sauce.
- The finished sauce is best served with mashed potatoes prepared according to the recipe from our website.
