While there are any varieties of peas, two we have available this week are sugar snap peas and the “garden variety” (pun intended) pea-in-a-shell. Sugar snap peas are great as a snack, especially with a spritz of olive oil and a dash of sea salt. Peas in a shell require a little more work, since the shell is not tasty like with sugar snap peas. But these peas have more nutrients. They can be incredibly sweet and tasty if eaten within a few days of harvesting; otherwise, they can become starchy. Consider steaming the shelled peas and tossing with some fresh mint and feta for an amazing side dish. Another option is pea pesto – which can be used like any other pesto – on toast, on chicken, on noodles, etc.
Pea Pesto (adapted from Food Network)
Because peas are best if used within a few days of harvest or if frozen, this recipe is a great way to preserve that fresh taste. Just eliminate the parmesan and add that upon thawing and using the pesto.
2 cups shelled peas
1 garlic clove
1/2 cup parmesan
salt & pepper
In a food processer, pulse together the peas, garlic, parmesan, and salt & pepper. With the machine running, slowly add the olive oil. You may want to add more salt and pepper to taste at this stage. Enjoy!