These English Sweet Peas came in my CSA (Consumer Supported Agriculture) box of vegetables (that I receive weekly from Nichols Farms since the beginning of June). You can find sweet peas at local farmer’s markets and sometimes in grocery stores this time of year. My son Johnny shelled them while I made dinner. He showed me how to do it…hold the pea shell with curved end facing down and snap off that end, pulling the fibrous string down the length of the pod. Then split the shell with your thumb and pop out the peas. It was very easy (and our dog enjoyed the ones that popped out onto the floor)! The peas are best steamed or boiled until tender (3-5 minutes).
Sweet peas star in the Myplate2yours recipe Sweet Pea and Potato Frittata. YUM! But on this particular day, I used them in a version of Salmon Pesto Pasta. This is an easy go-to meal when you want big flavor and have little time! Here’s the recipe:
1 can of salmon (5.5-7.5 ounces), drained
1 clove crushed garlic1 small onion, chopped
2 cups sliced fresh mushrooms
1 Tablespoon olive oil
2/3 cup prepared basil pesto (I usually have pesto in my fridge or saved in my freezer)
2/3 cup tomato sauce
1 tablespoon fresh basil (or 1tsp dried)
3/4 cup fresh sweet peas
1 pound spaghetti
Boil a large pot of water and cook pasta for 10 minutes (or as directed). When 5 minutes remain for the pasta, add fresh peas to the boiling water. Drain pasta and peas together when finished. Sauté mushrooms, onion and garlic in olive oil until onion is translucent and mushrooms are soft. Stir in tomato sauce, pesto sauce, basil and salmon. Cook 5 minutes. Serve over peas and noodles. Enjoy!