Minty Pea Soup
(adapted from Bon Appetit)
3 TB butter
¼ c. flat-leaf parsley leaves
1 chopped onion
¼ c. mint leaves
4 c. vegetable broth
salt and pepper
6 c. frozen peas, thawed
chopped chives
Melt butter over medium heat. Add onion and sauté until softened but not browned. Add 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently for about 2 minutes. Remove from heat and add parsley, mint, and remaining 2 c. broth. Puree until smooth, adding water if soup is too thick. Season with salt and pepper. Serve soup topped with chopped chives and, if desired, sour cream thinned slightly with water or cream.
Three-Pea Salad
(adapted from Southern Living)
2 TB lemon juice
¼ c. olive oil
1 tsp. Dijon mustard
2 c. blanched peas
2 garlic cloves, pressed
2 c. trimmed snow peas
½ tsp. salt
2 c. trimmed sugar snap peas
½ tsp. sugar
1 and ½ c. thinly sliced radishes
½ tsp. pepper
Whisk together lemon juice, mustard, garlic, salt, sugar, and pepper. Whisk in olive oil until smooth. Add peas and radishes and toss to coat.
Agnolotti with Sweet Peas and Goat Cheese
(adapted from Bon Appetit)
3 TB cream
1 and ¼ c. frozen petite peas
1 TB sugar
¼ c. soft goat cheese
1 flattened garlic clove
2 TB mascarpone cheese
½ tsp. salt
2 tsp. chopped fresh thyme
¼ tsp. pepper
wanton wrappers
Combine cream, sugar, garlic, salt, and pepper and bring to a boil. Add peas and cook 3 minutes. Process in food processor until smooth. By hand mix in cheeses. Chill one hour. Place 1 tsp. filling in center of each wanton square. Brush dough edges with water and fold one long side over filling, press to seal, and cut with fluted ravioli cutter. Boil agnolotti until just tender, drain, and cook in 1 and ½ sticks of butter until warmed through. Sprinkle with thyme and serve.
Petit Pois Cupcakes
(adapted from Vanillagarlilc.com)
3 eggs
2 and ½ c. cake flour
1 and ½ c. sugar
pinch of salt
1 tsp. vanilla
1 tsp. baking powder
2 c. pureed peas
¼ c. butter
½ c. olive oil
1/3 c. sour cream
2 TB lemon juice
2 and ½ c. powdered sugar
Whisk together eggs and sugar until thick. Add oil, vanilla, lemon juice, and pea puree and mix well. Add flour, baking powder, and salt, beating just until mixed. Bake in cupcake tins at 375 degrees for 14-16 minutes or until a cake tester comes out clean. Cool. Beat together butter, sour cream, and powdered sugar until light and fluffy. Frost cupcakes.