|Recipes A-Z from our farm
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Fresh Pea Storage: keep in plastic bag in the fridge.
Pasta with Peas, Sausage, and Mint
Adapted from The Breakaway Cook by Eric Gower
I made this for my family and it was fab. I cooked up the sausage separate until crispy brown and served it on the side for those who wanted to or those that didn’t… I skipped the cheese because we didn’t have any… I used thinner whole wheat spaghetti noodles… -julia
1 Tablespoon butter
1 Tablespoon olive oil
1 medium onion
1-2 cloves garlic, minced
3 cups freshly shelled English peas or frozen
Zest and juice of one lemon, meyer if possible
½ cup chicken stock (I used water since that’s what I had!)
1 cup chopped fresh mint (I used 5 large stalks from my garden, it was less than a cup of leaves)
1 pound linguine or other pasta
1 cup fresh bulk sausage (about half a pound)
½ cup freshly grated parmesan cheese
Bring large pot of salted water to a boil for the pasta.
Meanwhile, melt the butter with the olive oil in a chefs pan or wok over medium heat. Add the onion and garlic and sauté, shaking the pan occasionally, until softened, 3-4 minutes. Add the peas to onion-garlic mixture, stir, and add the lemon juice. Continue to cook for 10 minutes, until the peas are thoroughly warmed. Add the chicken stock (or water) and lemon zest and bring to a boil. Turn off heat, and blend mixture thoroughly. Add the mint. (I put it in a deep bowl and used my hand blender… you could do it in batches in a traditional blender too.). Return puree to pan and keep warm over very low heat.
Cook the pasta in the boiling water until al dente. While the pasta cooks, sauté the sausage in a separate small pan until crisped at the edges and cooked through, about 5-10 minutes. Drain the cooked pasta and transfer to a serving bowl. Thoroughly mix in the sauce, taste for salt and top with the sausage and cheese.
BOW TIES WITH PEAS, LEMON, AND MINT
1/3 cup finely chopped shallot
1 tablespoon unsalted butter
2 teaspoons fresh lemon juice
1/4 cup dry white wine or vermouth
3/4 cup low-salt chicken broth
1/4 cup heavy cream
1/2 cup cooked fresh peas or thawed frozen
1/4 teaspoon freshly grated lemon zest
3 tablespoons freshly grated Parmesan cheese
1/2 pound bow-tie pasta
1/4 cup julienne strips fresh mint leaves
In a saucepan cook shallot in butter over moderate heat,
stirring, until softened. Add lemon juice and wine or
vermouth and boil liquid until reduced to about 2
tablespoons. Stir in broth and boil liquid until reduced to
3/4 cup. Add cream and boil liquid until reduce to 3/4 cup.
Stir in peas, zest, and Parmesan and cook sauce until peas
are heated through.
While sauce is cooking, in a kettle of salted boiling water
cook pasta until al dente and drain well. In a serving bowl
toss pasta with sauce and mint.
Serves 2. Gourmet
MINTED PEA SAUCE
1 1/2 cups chicken broth (12 fluid ounces)
2 1/4 cups fresh or frozen peas (about a 10-ounce package if using frozen)
3/4 cup packed fresh mint leaves
2 tablespoons unsalted butter
In a 3-quart saucepan bring broth to a boil. Add 2 cups
peas, mint, and butter to broth and simmer, uncovered, 5
minutes, or until peas are tender. In a blender puree
mixture until smooth (use caution when blending hot
liquids) and pour through a fine sieve into cleaned pan.
Add remaining 1/4 cup peas and simmer until peas are just
tender, about 2 minutes. Season sauce with salt and pepper.
Curried Fresh Pea Soup adapted from Recipes from a Kitchen Garden by Shepherd and Raboff
2 cloves garlic, minced
2 onions, cut into 1/4-inch slices
2 stalks celery, cut into 1/4-inch slices
2 medium potatoes, cut into 1/4-inch slices
1 carrot, cut into 1/4-inch slices
2 1/2 C fresh shelled peas
2t curry powder
3-4 C chicken stock
2C half and half or milk
salt and pepper to taste
crisp bacon, finely chopped
In a saucepan melt butter, add garlic, onion, celery, carrot, and potatoes and saut* until softened. Add peas, sugar, curry and 2 C of stock. Cover and simmer 15-20 minutes until the vegies are tender. Puree the mixture in a blender one batch at a time. Pour back into the pot; add remaining stock and enough milk to give the desired consistency. Heat through gently at a low heat; do n ot boil. Taste for seasoning, adding salt and pepper as needed. Garnish each bowl with the chopped bacon and chives. This soup can be served either hot or cold. Serves 6-8
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