Sweet peas are the quintessential sign of early summer. Their season is short because peas grow in the moist conditions of spring and early summer. It’s great if these peas come straight from your garden as they lose their sweetness and become starchy as time passes, even more quickly than sweet corn. There are many varieties of peas, all members of the legume family. Some — like the English pea (the common garden pea) — are grown to be eaten fresh as can be, removed from their pods. Others — like the field pea — are grown to be used dry. Pod peas are those that are eaten pod and all, namely the snow pea and sugar snap pea.
Tiny fresh-shelled peas are so sweet and tender, they require no cooking. Toss them into salads, soups and cooked pastas at the last minute. You’ll love their sweet crunch. Here, I’ve done just that, tossing peas and leeks into the pot when the pasta is about to be drained. This recipe is a great one-pot meal that proclaims the best of summer.
The sweet pea guacamole was a signature dish from Michael Roberts’ now-closed Trumps restaurant in Beverly Hills, Calif.; it’s just as addictive as that made with avocado but it doesn’t turn brown on standing. I’ve also included a recipe for sauteed peas with fresh mint — simple and so delicious.
Herbed summer linguine with leeks, peas and arugula
Preparation time: 10 minutes
Cooking time: about 10 minutes
Yield: 3-4 servings
1 clove garlic, finely chopped
3 tablespoons each: melted butter, snipped chives, snipped fresh dill
2 cups arugula leaves
3/4 teaspoon salt
1/8 teaspoon red pepper flakes
9 ounces fresh linguine
1 leek, thinly sliced, about 1 1/2 cups
1 1/2 pounds English peas, shelled, about 1 1/2 cups
Parmesan cheese, optional
1. Place garlic, butter, chives, dill, arugula, salt and pepper in large shallow bowl.
2. Heat large pot of salted water to boil. Cook linguine according to package instructions until al dente. Add leek to pot before pasta is completely cooked; drain, reserving 1 cup pasta water. Stir in peas; drain.
3. Transfer pasta mixture to bowl, tossing to coat and adding reserved pasta water if mixture is too dry. Taste; adjust seasoning. Scoop peas up from sides of bowl; place on top of pasta. Serve hot, passing cheese, if using.
Nutritional information per serving:
321 calories; 29% of calories from fat; 10 g fat; 6 g saturated fat; 69 mg cholesterol; 47 g carbohydrates; 11 g protein; 523 mg sodium; 4 g fiber
Michael Roberts’ sweet pea guacamole
Preparation time: 15 minutes
Chilling time: 4 hours
Yield: 6-8 servings
1 jalapeno pepper
1/4 cup olive oil
2 teaspoons fresh lemon juice
2 pounds English peas, shelled, about 2 cups
1/4 teaspoon each: ground cumin, salt
2 tablespoons finely diced red onion
Tortilla chips, for serving
1. Mince jalapeno pepper in food processor or blender. Scrape down sides of container. Add oil and lemon juice. Process until pepper is even more finely minced. Add peas, cumin and salt; puree about 2 minutes, stopping several times to scrape down sides of container. Transfer to small bowl.
2. Add diced onion to pea mixture. Cover tightly and chill thoroughly, at least 4 hours or up to 2 days.
3. To serve, taste and adjust seasoning and lemon juice. Serve with tortilla chips.
Nutritional information per serving:
91 calories; 67% of calories from fat; 7 g fat; 1 g saturated fat; 0 mg cholesterol; 6 g carbohydrates; 2 g protein; 75 mg sodium; 1 g fiber
Sauteed sweet peas with mint
Preparation time: 15 minutes
Cooking time: 4 minutes
Yield: 3 servings
2 pounds English peas in pod, shelled, about 2 cups
2 tablespoons unsalted butter
1/4 teaspoon salt
Freshly ground pepper
3 tablespoons slivered mint leaves
1. Bring pot of salted water to boil. Add peas; blanch for 1 minute. Drain in colander; run cold water over peas to stop cooking.
2. Heat butter in non-stick skillet over medium-high heat. Add peas, salt and pepper. Cook, stirring often, until very hot, about 2 minutes. Remove from heat; stir in mint. Serve immediately.
Nutritional information per serving:
148 calories; 47% of calories from fat; 8 g fat; 5 g saturated fat; 20 mg cholesterol; 14 g carbohydrates; 6 g protein; 201 mg sodium; 2 g fiber
Nutritionals by Jodie Shield
