Let’s Talk About Peas
BY MARYANN MIANO
The petite pea, sweet as can be, adds to any summer
dish. Fleshy peas are actually the seed of the pod,
which is the fruit. The pod of the pea is the vegetable
and is a member of the legume family. Peas date back
to biblical times and were cultivated during the earliest
agrarian societies, but they became most popular during
the 17th century during the French court of King Louis XIV.
They became “common” and more affordable during the
the common designation “English peas” in America.
Delicate peas can be eaten right out of the pod, or peas can be purchased
in cans, frozen or dried. Peas are at their tastiest beginning in late spring or
early summer. Try to purchase them from a farmer’s market right after har-
and sweetness. Fresh is always best. Give the job of shelling peas to your kids;
they’ll consider it fun! Peas need only be blanched or steamed for two to four
varieties available: shelling peas, sugar snap peas and snow peas.
PASTA AND PEAS PEA SALAD
22 JUNE 2020 | TheJournalNJ.com
The succulent pea has more than great taste in its favor. They are full of
vitamins such as A, C, K and wide range of Bs, and powerhouses of minerals
such as iron, potassium and phosphorus, so you’ll know you are offering your
family a wonderful vegetable to eat. Peas are also high in protein, carbohy-
and zeaxanthin – quite a package of nutrition!
Try these refreshing recipes as part of a fun summer barbecue!
• 8 eggs
• 8 slices bacon
• 2 heads romaine lettuce, rinsed, dried and torn into
bite-size pieces
• 1 (16 oz.) package frozen green peas, thawed
• 2 cups mayonnaise
• 3 tablespoons white sugar
• 2 tablespoons fat-free milk
• 3 cups shredded cheddar cheese
1. Place eggs in a saucepan and cover completely with
cold water. Bring water to a boil for 1 minute. Cover, remove
from heat and let eggs stand in hot water for 10
to 12 minutes. Remove from hot water and cool. Peel.
Slice egg with an egg slicer or crumble.
2. Place bacon in large skillet. Cook, turning frequently,
over medium-high heat until evenly browned. Spread
lettuce in a 9x13 inch baking dish. Layer crumbled bacon,
peas and eggs over lettuce.
3. In a small bowl, mix together mayonnaise, sugar
and milk until smooth. Pour over salad and top with
cheese. Cover and chill in the refrigerator for 2 hours
before serving.
• ¼ cup olive oil
• 1 small onion, chopped
• 1 large garlic clove, chopped
• 2 teaspoons tomato paste
• 1 14-oz. can peeled Italian plum tomatoes
•
• 1 8-oz. can medium-size sweet peas
• Salt and freshly ground black pepper to taste
• 1 pound small shells, ditalini or elbow macaroni
• Freshly grated Parmesan or Romano cheese for garnish
1. Heat the olive oil in a heavy saucepan, and sauté the onion and garlic. When transparent,
add the tomato paste. Mix well.
2. Add the canned tomatoes and juices, squeezing the tomatoes to break them up. Sau-
minutes over medium-low heat. Add the undrained can of peas. Simmer the sauce while
you cook the pasta, adding more seasonings if desired and salt and pepper to taste.
3. Meanwhile, bring 2 quarts of salted water to a boil. Add the pasta. Boil rapidly, uncovered,
about 10 minutes or until tender. Drain in a colander, reserving 2 cups of the
water. Do not rinse. Transfer the pasta back to the pot, and add the tomato sauce and
peas mixture.
4. Stir gently and add the pasta water until the sauce produces a nice broth.
5. Serve in a bowl immediately with plenty of grated cheese.
/TheJournalNJ.com