More Peas Please -- Fresh English Peas with Scallion & Mint

The arrival of Spring brings one of my favorite vegetables, fresh English peas.  Although rather elusive these days, the taste and texture of fresh peas so outshines that of canned and even frozen peas that it is totally worth the effort it might take to hunt them down.  And these peas are most delicious when prepared simply and served right away. High in protein and vitamins, these little bright-green gems are both tender and crunchy (is that an oxymoron, Mom?) making them a real pleasure to eat!

I start with 1 cup of shelled fresh English peas, 3 scallions (sliced thin at an angle), 2 tablespoons of extra virgin olive oil, and several sprigs of fresh mint, sliced into very thin ribbons.

I just rinse off the peas, toss them in a pot of boiling hot water, let them boil for about 90 seconds, and then drain them well.  They will turn bright green and soften just a bit, but they will still retain their sturdy texture if not overcooked.  Mushy peas are the worst, unless you are making pea soup, of course. 

Then I saute the scallions in the olive oil until just tender (about 2-3 minutes), after which I stir in the cooked peas. 

I garnish with the mint ribbons, some Kosher salt, and plenty of fresh ground black pepper.  The result is tender and crunchy deliciousness, and the fresh mint and scallions really compliment the peas!

Ingredients/Recipe:

1 cup of shelled fresh English peas
3 scallions (sliced thin at an angle)
2 tablespoons of extra virgin olive oil
Several sprigs of fresh mint, sliced into very thin ribbons 
Kosher salt and fresh ground black pepper to taste


Cook peas in boiling hot water for about 90 seconds, remove and drain.  In the meantime, saute the scallions in the olive oil until just tender (about 2-3 minutes), and then stir in the cooked peas.  Next, place cooked peas and scallions into a serving dish, garnish with the mint ribbons, and season with Kosher salt and fresh ground black pepper.  Serve warm. 

 I recommend making this right before you are ready to serve as the cooking time takes just a few minutes.

Mediterranean Pasta (with Feta, Tomatoes, and Parsley)

We often make this incredibly quick and easy Mediterranean Pasta recipe for dinner at the end of a busy day.  Delicious, nutritious, and easy, it is a perfect meal when you want something scrumptious and homemade in a hurry.  All you need is some really good feta cheese, Roma tomatoes, fresh Italian flat leaf parsley, garlic, olive oil, and your favorite pasta.  I used spaghetti this time, but I've made this dish with every shape and size of pasta imaginable.

First, I bring a pot of salted water to a boil and cook my favorite pasta to desired tenderness.  I like it a little past al dente.  In the meantime I ready the toppings.  For 2 servings, I dice 1 ripe Roma tomato, crumble about 4 ounces of feta cheese that I have presoaked, chop up a handful fresh Italian flat leaf parsley, crush a large head of garlic, and measure out about 2 tablespoons of very good extra virgin olive oil.

As soon as the pasta is ready, I heat the olive oil in a small sauté pan, add the crushed garlic, and heat until the garlic is just toasted (about a minute on medium-high heat).

Then I portion out the pasta into serving bowls, drizzle in the olive oil and garlic, and toss.

Next I layer on the toppings, starting with the feta cheese, then the tomatoes, followed by the parsley.

Finally, I top the finished dish with plenty of fresh ground black pepper.  I find it is not necessary to add salt because the feta cheese contains plenty of salt.

Ingredients/Recipe (serves 2)

1 lb. of your favorite pasta (spaghetti, rotini, mostaccioli, etc...)
1 large ripe Roma tomato

4 ounces of feta cheese
1 large handful for Italian flat leaf parsley
1 large clove of garlic

2 tablespoons of extra virgin olive oil
A few grinds of freshly ground black pepper

Cook pasta to desired tenderness in plenty of salted boiling water.  In the meantime, soak and then crumble the feta cheese (you can substitute packaged crumbled feta cheese instead), dice the tomato, chop the parsley, and crush the garlic.  As soon as the pasta reaches the desired tenderness, drain and divide into serving bowls.  Next, heat the olive oil in a small saute pan, add the crushed garlic, and saute for just a minute until the garlic is toasted (being careful not to let it burn).  Drizzle the oil and garlic evenly over the pasta and toss lightly.  Then top the pasta with the feta cheese, followed by the tomatoes and the parsley, and finish with a few grinds of fresh ground black pepper.

The warm pasta combined with the cool feta and the fresh tomatoes and herbs is just outstanding!  I hope you enjoy it as much as we do!