Peas
Green Medley with Smoked Salmon
Peas with Fresh Marjoram
Serves 4
2 lbs. peas (2 cups shelled)
2 tsp. butter or margarine
1/8 tsp. freshly ground white pepper
1 Tbs. minced fresh marjoram
Cook peas until tender. Drain. Return to saucepan. Add butter and pepper and toss until peas are lightly coated with butter. Transfer to a serving bowl and sprinkle with marjoram.
Minted Green Peas
Serves 4 to 6
1/2 cup low-fat mayonnaise
1/4 cup plain non-fat yogurt
1 small onion, minced
1/4 cup coarsely ch opped fresh mint
1/4 tsp. dijon-style mustard
3 lbs. fresh peas, shelled and parboiled for 3-5 minutes
Salt and freshly ground pepper
Pimiento strips
Whisk together the mayonnaise and yogurt in a medium bowl. Add the onion, mint, and mustard. Stir in the peas and season with salt and pepper to taste. Garnish with pimiento strips and chill before serving
Green Medley with Smoked Salmon
Serves 4
This quick-to-fix supper adds the green of scallions, peas, and parsley to that of spinach fettucine, then complements it with smoked salmon poached in white wine
1/2 lb. fresh peas, shelled (about 1/2 cup)
2 Tbs. olive oil
2 whole scallions, including green tops, minced
1/2 lb. smoked salmon, cut into strips
1/3 cup dry white wine
Salt and freshly ground black pepper
1 lb. spinach fettucine
1 Tbs. Olive oil
Chopped fresh parsley
In a large pot, boil water for fettucine. Before adding fettucine, blanch peas for one minute in boiling water. Remove with slotted spoon and set aside. Add fettucine to water and cook until tender.
While pasta is cooking, heat olive oil in a large skillet over medium-low heat. Add the scallions and salmon. Cook, tossing gently, 4 minutes. Add the wine and peas; cook 2 minutes. Add salt and pepper to taste.
Drain and toss with 1 Tbs. of oil. Combine with the salmon-pea mixture and sprinkle with parsley. Serve immediately.
