Recipes with peas from soup to frittata

Spaghetti Carbonara with peas. (Handout)

Spaghetti Carbonara with peas. (Handout)

Rita DeMontis, Toronto Sun

, Last Updated: 1:02 AM ET

What's great and green and good all over? A pea! What's fast and fabulous in the food department? A pea!

Seriously — when time is not on your side, reach for a batch of peas, be they fresh, frozen, even canned.

Peas are so flavourful, and so good for you — apart from being high in fibre, peas are also a great source of protein, a variety of vitamins, folate, magnesium and so much more. Plus — peas are delicious! What's to stop you from throwing a handful of fresh peas in a salad, or incorporating them in a can of tuna.

The following recipes are fast to make, and even more delicious the next day. Leftover frittata can certainly be served between toast for breakfast the next day, and pasta's always good as a lunch date!

Pea Soup with Eggs

I love this soup — it's so flavourful and delicious. And so easy to make you can fit in a phone call during its preparation.

Ingredients:

  • 1 Tbsp. (15ml) EACH butter and olive oil
  • 2-3 green onions, whites only, finely minced
  • 2 cups (500ml) frozen peas, rinsed
  • 3 cups (375ml) water
  • 1 tsp. (5ml) salt
  • 6 eggs
  • Freshly cracked black pepper

Directions:

In a medium-size pot, heat butter and olive. Saute onions until translucent, about 4 minutes. Add peas and coat thoroughly. Let cook for five minutes. Cover peas with enough water to generously cover (about 3 cups/375ml). Add salt and simmer until peas are cooked, about 10 minutes. Gently break eggs, one at a time into liquid and allow eggs to poach to medium. Sprinkle with black pepper and serve with chunks of bread.

Serves 4-5.

Spaghetti Carbonara with peas

Kielbossa, sauteed onions and garlic are tossed with cooked spaghetti, beaten eggs and a generous measure of Parmesan cheese in this quick and easy weeknight meal. Recipe courtesy Ontario Heritage Meat Collection.

Ingredients:

  • 1/2 lb (225 g) dried spaghetti
  • 1 1/2 cups (375 ml) fresh, shelled peas (or frozen peas, thawed)
  • 1 Tbsp. (15 ml) olive oil
  • 2 cups (500 ml) diced kielbossa
  • 1 large onion, minced
  • 1 clove garlic, minced
  • 2 eggs (or equivalent in liquid egg substitute)
  • 1 cup (250 ml) freshly grated Parmesan
  • 1/4 cup (60 ml) fresh chopped parsley Fresh cracked pepper to taste

Directions:

Cook spaghetti according to package instructions. Add peas during last minute of cooking. Drain; reserving 1 cup (250 ml) of pasta water.

In skillet, heat olive oil and add kielbossa and onions and cook until onions are tender, about 5 minutes. Add garlic and cook 1 minute.

In large bowl, whisk together eggs and Parmesan. Using tongs, add very hot pasta to egg mixture with reserved cooking liquid. Toss with kielbossa mixture from skillet and sprinkle with parsley until well blended. Sprinkle with fresh cracked pepper. Serve immediately.

Makes 4 servings.

Creamy Mushroom and Tuna Pot Pies

Fast, easy and delicious. Serve with a side salad. Recipe courtesy of Knorr.

Ingredients:

  • 1 Tbsp. (15 ml) butter or canola oil
  • 1/2 cup (125 ml) chopped onion
  • 1/2 cup (125 ml) chopped celery
  • 1 can sliced mushrooms, drained
  • 1 pkg. (71 g) cream of mushroom soup mix
  • 2 cups (500 ml) milk
  • 2 cans (170 g each) chunk light tuna, drained
  • 1 cup (250 ml) frozen peas, thawed
  • 1/4 tsp. (1 ml) black pepper
  • 1/2 pkg (397 g size) puff pastry, thawed

Directions:

Preheat the oven to 400F (200C). In a deep non-stick skillet set over medium heat, melt butter or heat canola oil and saute onion and celery until aromatic and onion is translucent, about five minutes. Add canned mushrooms and cook 1-2 minutes. Sprinkle soup mix over skillet mixture. Stir in milk and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 6 to 8 minutes or until thickened. Stir in tuna, peas and pepper.

Transfer to a 9-inch (23-cm) pie plate. Roll out pastry to fit pie plate, then drape over pie. Press down edges of pastry, trim if necessary. Cut a slit in centre of pastry to allow steam to be released. Bake for 25 minutes or until the pastry is puffed and golden brown.

Serves 6.

Frittata di Piselli — Peas Frittata

Make it for dinner — enjoy it for breakfast the next day!

Ingredients:

  • 1-2 Tbsp. (15-30 ml) olive oil
  • 1 small onion, minced
  • 1/2 clove garlic, minced
  • 1 large can peas, drained
  • 8 small eggs, beaten (or equivalent in liquid egg substitute)
  • 1 Tbsp. (15 ml) whole milk or light cream
  • Salt and pepper to taste
  • Dots of butter

Directions:

Preheat oven to 325F (160C). In large, oven-proof fry pan, heat olive oil.

Saute onion until transparent; add garlic and saute 2-3 minutes. Add canned peas and stir to heat through.

In a large bowl break eggs and blend with milk or cream until thoroughly mixed. Salt and pepper to taste. Carefully drizzle egg mixture over peas and reduce heat to medium low, carefully pulling sides of frittata away from pan sides to allow uncooked egg mixture to cook thoroughly. Check for doneness.

When almost done, using oven mitts, very carefully place a large plate over pan and flip frittata back into pan. Dot top with butter. Place in oven for 5 minutes, until top is thoroughly cooked. Remove slice. Serve with a side salad or favourite vegetable.

Serves 4 to 6.


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