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Pasta Salad with Peas and Pesto Fresh herb pesto makes a flavorful dressing for a springy pasta salad studded with green peas. Chopped walnuts add delicious crunch and fresh lemon juice brightens it up. Pasta Salad, Pasta Recipes, Summer Picnics, Pesto Pasta, Gluten Free Pasta, Picnics Recipes, Picnics Food, Serious Eating, Peas
English Pea Salad Recipe — Pauladeen.com 4 slices bacon 1 (10-ounce) package frozen peas, thawed and drained 1 cup shredded Cheddar 2 hard-cooked eggs, peeled and chopped 3 tablespoons mayonnaise 2 teaspoons freshly squeezed lemon juice Salt and freshly ground black pepper
Spring Pea and Asparagus Pasta. The perfect way to use those early spring farmer's market finds!
Fresh Pea, Herb and Cheese Salad **** 1 tablespoon olive oil 1/2 medium onion, chopped 2-3 garlic cloves, minced 4 cups water 2 cups freshly shelled peas (use frozen if you have to) 1/2 cup to 3/4 cup fresh cheese (I used this recipe for paneer) salt and pepper to taste freshly chopped basil and oregano (or whatever you like instead) splash of balsamic vinegar and oil (roughly 2 teaspoons each) In a large saucepan set over medium heat, heat the oil and sautee the onion and garlic until translucent. Set aside. Bring the water to a boil in large stock pot and cook the peas until tender (about 5 minutes). Drain them from the water, rinse under cold water and drain well. In a large bowl, combine the peas, onion, garlic, fresh cheese, salt, pepper and the herbs. Mix until combined and add a few splashes of vinegar and olive oil
Such a simple recipe. I'm all for breezy pasta dishes that can be made in a snap. Also: peas rule.