Pea Cream and Pasta Primavera
This is by far one of my favorite late spring/early summer delights. Just like rhubarb, I dream of it in winter! In experimenting one year with ways to use discarded pea pods, I discovered this little bit of heaven. I like pea cream tossed with pasta and delicate spring veggies, but you could also use it as a sauce- would be excellent drizzled over a chicken breast or salmon filet.
Combine in a saucepan two parts cream to one part empty pea pods.
About 1 c. cream (or half and half)
About ½-1 c. empty pea pods, tightly packed
Simmer on very low heat for 2-3 minutes. Remove from heat, cover, and let sit on the counter for about 30-60 minutes. Refrigerate if your melding time will be over an hour. The longer the pods are in the liquid, the more intense the flavor will be.
Strain the pods out, and you’ve got delicate, light, wonderful pea cream. It will keep in the refrigerator for 2-3 days if you don’t use it right away; just store in a jar with a tight lid.
Pasta Primavera with Pea Cream
Cook ½ lb. of your favorite pasta, drain and set aside. Quick-sauté 1-3 c. delicate spring veggies of your choice, like peas, torn spinach, chopped green onion, asparagus, little bits of broccoli, radish slivers, etc. and toss with ½ c. – 1 c. Pea Cream (start with ½ c. and increase if you wish, to reach your desired consistency). Sprinkle with Parmesan, (if you want to), and serve right away.
Recipes created or adapted by Liz Talley, Urban Graze
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