Pea dishes - simple and original recipes for treats for every day. Fried young pea pods delicious recipe

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Quite often in foreign films you can see how the characters lay out dishes with green peas. Sometimes just loose peas, and sometimes something like a main course.

It can be erroneously assumed that the table is served canned peas from the bank. The one added to the Olivier salad. Completely wrong opinion.

In European countries and North America peas enter the dish fresh and, through heat treatment, become similar to canned.

In our supermarkets, green peas can be seen in the frozen section, but if you decide to buy them, then you will definitely need green pea recipes. What to cook with green peas read on.

Green peas - what to cook? / Dishes from green peas

A lot is cooked from green peas various dishes. Mainly soups, side dishes and salads. Both fresh and frozen peas are suitable for cooking dishes from green peas.

Frozen peas do not need to be thawed first, it is enough to rinse them under cold running water and start cooking right away.

What to cook from green peas, my small selection of recipes will tell you.

Green pea garnish

To prepare a side dish of green peas, nothing unusual or complicated is required. Peas need to be sorted out, washed and poured cold water. Put on fire and wait until it boils. Then reduce the fire, close the pan with a lid and cook the peas until the color changes and softness. The readiness of green peas is determined solely by eye.

• Do not salt the water in which green peas are boiled, it will only become harder.
• It is recommended to salt green peas ready-made.
• Green peas for garnish are seasoned with butter or vegetable oil.
• As an experiment, a side dish of peas can be seasoned with olive oil, vinegar, lemon juice and zest, garlic, fried bacon.
• You can make pate from boiled green peas and serve it with chips.
• Season boiled green peas with butter and milk. and then pass through a sieve. You get a delicious side dish.
• If you dilute pea puree with liquid, you get a delicious puree soup. The liquid used is vegetable or meat broth, milk or cream.
• Pea puree seasoned with eggs and flour, it is easy to become the basis for pea cutlets and pancakes.

Green peas in white wine

Ingredients:

• 350 gr. green peas
• 3 pcs. onion
• 1 bunch lettuce
• 50 gr butter
• 5 st. l. water
• 5 st. l. dry white wine
• sugar on the tip of a knife

Cooking method:

1. Peas wash and stew in butter until half cooked.
2. Add half rings of onion and lettuce strips. Simmer covered for 5-7 minutes.
3. Pour in water, wine and add sugar. Close the lid, reduce the heat and simmer for another 15 minutes.
4. Salt to taste before serving.

Fritata with green peas

Ingredients:

• 100 gr. boiled green peas
• 100 gr. boiled pasta
• 1 bunch lettuce
• 100 gr. grated cheese
• 3-4 eggs
• vegetable oil

Cooking method:

1. On the vegetable oil fry the peas and lettuce in pieces. Add pasta and stir.
2. Beat eggs with cheese and salt, pour pasta with vegetables with this mixture.
3. Put the pan in a hot oven for 5-7 minutes. Serve for breakfast.

Green peas feel great in vegetable soup or stew. It is added along with other vegetables and cooked in a common pan. Soup with green peas is very satisfying, but less high-calorie than with potatoes.

You should not give any recipes for making soups or stews with green peas, it's a matter of taste. Either add or don't.

Try green peas in a new way, cook original dishes and get your vitamins!

I look forward to your feedback and recipes.

Good luck and health to you!

Always your Alena Tereshina.

527

03.07.18

The season of young green peas has come. The most delicious and healthy young peas, plucked directly from the bush. It would seem that peas are one of the most unpretentious and simple products, which can only be imagined, and in France before peas could, there are only persons close to the Emperor. Needless to say, in China to this day they consider peas a symbol of nobility and prosperity. In addition, peas and pea dishes are useful for people suffering from heart failure, as they contain lysine, which helps in the fight against heart and vascular diseases.

Young green peas are a real storehouse of minerals and beneficial vitamins. It contains vitamins: A, C, E, K, B6, thiamine, riboflavin and folic acid. Fresh peas - a powerful anti-cancer agent: its constituent coumestrol - inhibits growth cancer cells. Contained vitamin K and manganese - strengthen bones, lutein and vitamin A help improve vision.

Green young peas are also useful for those who follow their figure. Not only is it low in calories, but it contains a lot of fiber, helps to cleanse the intestines of toxins. Athletes with vegetarians also love green peas, because 100 g of the product contains 20 g of protein.

Green peas are of two types: brain and smooth grain. The first is characterized by a rough surface, sweet and delicate taste. It is most often frozen and canned. Smooth-grained peas taste mealy and boiled. Sold in dried form.

Sugar peas have a fresh taste, with a characteristic sweetness. Sugar peas can be consumed together with the pods or boiled. Ideal in salads and dishes Asian cuisine that are cooked in a wok. It is very tasty to blanch the pea pods in boiling salted water for 3 minutes, then squeeze with cold water. Before serving, drizzle with melted butter in a pan with herbs and chopped young garlic.

We bring to your attention five recipes for delicious, truly summer dishes from fresh green peas.

Our lunch in shades of green, we propose to start with an amazing, fresh and invigorating, deliciously light baby pea salad, crispy iceberg leaves and feta cheese ! Just perfect for hot summer days!

Ingredients:

• iceberg lettuce 1 head
• young green peas 400 g
• salt, pepper to taste
• granulated sugar 1 tsp
• red onion 1 pc.
• feta 250 g
• balsamic vinegar 4 tbsp. l.
• lemon juice 1 tbsp. l.
• honey 1 tsp
• vegetable oil 5 tbsp. l.

Cooking method: Wash the lettuce, shake off, pat dry with a towel and tear with your hands into a bowl. Boil green peas for three minutes in boiling water with sugar added. Throw on a sieve, douse with cold water and let it drain. Peel and chop the onion. Crumble the cheese. Mix vinegar, lemon juice, honey and vegetable oil in a small jar with a lid. Season with salt and pepper, mix well. Mix lettuce leaves with peas and onions, pour over dressing, transfer to a beautiful plate or dish, sprinkle with pieces of cheese.

An excellent treat, for example, on a summer day for breakfast, will be pancakes with spinach, green onions and green peas .

Ingredients:

• flour 150 g.
• milk 275 ml.
• salt pepper
• eggs 2 pcs.
• butter 2 tbsp. l.
• spinach 1 bunch
• green onion 4 feathers
• green peas 100 g.
• garlic 1 clove
• olive oil
• grated nutmeg

Cooking method: Sift flour through a sieve. Mix with milk and a pinch of salt until a homogeneous consistency is obtained. Beat in the eggs and mix thoroughly. Leave the pancake dough for 15 minutes. Bake 4 pancakes in butter and place in an oven heated to 100 degrees so that they do not cool down. For the filling, wash and chop the spinach. Cut green onions into rings, boil green peas for 3 minutes in boiling water, then cool with cold water. Finely chop the garlic. Heat the olive oil in a frying pan, put the garlic, after a few minutes spinach and green onions, lightly fry. Add peas, nutmeg to the pan, salt and pepper to taste. Remove pancakes from oven and arrange on serving plates. Wrap the filling in pancakes and serve immediately.

Green Pea Soup with Basil : classic dish in a new interpretation. Celery stalks, green onions and basil give the soup a special touch.

Ingredients:

• green peas 1 kg.
• basil 1 bunch
• leek 1 stalk
• petiole celery 150 g
• onion 1 PC.
• garlic 1 clove
• butter 2 tbsp. l.
• vegetable broth 800 ml.
• cream 100 ml.
• salt pepper
• nutmeg

Cooking method: Chop basil and leeks. Celery, onion and garlic, peel, chop and fry for 2 minutes in butter. Add peas, leeks and cook for 2 more minutes. Add green peas, leeks and cook for 2 more minutes. Pour in the broth and cook for 20 minutes. Remove the soup from the heat, pour in the cream and add the basil, puree with immersion blender, Add salt and pepper to taste. Pour into bowls, season with grated nutmeg and serve. Enjoy your meal!

Just unbelievable: young green peas with pasta served with fresh basil pesto.

Ingredients:

• spaghetti 500 g
• green peas 150 g.
• basil 2 bunches
• garlic 2 cloves
• hard cheese 75 g.
• olive oil 125 ml.
• lemon juice 1 tbsp. l.
• pine nuts 60 g.

Cooking method: Prepare the pesto sauce: fry the pine nuts in a frying pan without oil, transfer to a plate and cool. Rinse the basil, cut off the leaves, peel and chop the garlic. Grate the cheese. Grind basil, garlic, 40 g of nuts and 50 g of grated cheese in a blender. Add vegetable oil in portions until a creamy consistency is obtained. Salt the sauce, add lemon juice. Blanch green peas for 3 minutes with a drop of butter, then drain the water. Boil spaghetti in salted water until al dente. Drain in a colander, let the water drain and immediately mix with the sauce and green peas. Sprinkle with remaining nuts and cheese.

Another very tasty dish with young peas - turkey with green peas and rice .

Dishes from green peas, these are salads, soups, a side dish or a sauce, almost everything can be prepared from it. Green peas of some varieties do not need to be blanched, and you can add it to salads, first and second courses fresh. Missed the moment and the peas hardened? It doesn't matter - dip the peas in boiling water for a couple of minutes, then quickly dip them in cold water(you can even put ice in the water) and the peas will become tender. If the harvest of green peas is too large to eat fresh, freeze them, you will have joy for the winter. Dishes from green peas are very diverse.

Ingredients:
¾ stack. chopped onion,
1 ½ stack water,
2 stacks of peas
2 tbsp butter,
1 tbsp flour,
½ stack fat cream,
salt, pepper, nutmeg.

Cooking:
Put 1 tsp in water. salt, onion and boil. Add peas and cook for 5 minutes. Drain and leave about ¾ stack. for later use. Melt butter, add flour and spices and heat until golden color stirring so that it doesn't burn. Add cream and vegetable water, stir and simmer until thickened. Add vegetables and bring to a boil.

Ingredients:
250 g peas,
2 tbsp natural yogurt or sour cream,
1 chili pepper
1-2 garlic cloves,
2 tsp olive oil,
1 lemon
1 tbsp fresh mint.

Cooking:
Boil green peas, cool and grind in a blender. Squeeze the garlic through a press, chop the chili pepper. Mix all the ingredients in a blender, add lemon juice and chopped mint.

Dishes from green peas are prepared very simply, and soups made with it are hearty and light at the same time. Perfect option for those who are kind to their figure.

Ingredients:
6 large tomatoes,
1 onion
2 cloves of garlic
300 ml vegetable stock
400 g peas
2 tbsp tomato paste,
2 tbsp greenery,
salt pepper.

Cooking:
Place whole tomatoes, halved onion and garlic on a baking sheet and place in a hot oven for 30 minutes until the vegetables are soft and lightly crusted. Boil the peas, put on a sieve. In a blender, grind half the peas along with the broth until smooth and rub through a sieve. Put all the ingredients in a saucepan, add salt and pepper, bring to a boil and serve, sprinkled with herbs.

Ingredients:
1 stack green peas,
300 g fresh cucumbers,
2 boiled eggs
100 g sour cream
2 tbsp dill greens,
1.3 liters of water,
salt, pepper - to taste.

Cooking:
Boil the peas in water, pour into a pot, add chopped eggs, cover with a lid and place in the oven with medium heat for 20 minutes. When serving, cut the cucumbers into slices in the soup, add greens and sour cream.

Ingredients:
750 ml of broth,
100 g pasta
500 g green peas,
100 g ham or smoked meat,
50 g butter,
1 onion
3 tbsp grated cheese
salt, pepper - to taste.

Cooking:
In half the norm of oil, fry the chopped onion and meat products cut into small cubes. Pour in the broth, cover with a lid and simmer for 30 minutes over low heat. Add small pasta and bring to a boil. A couple of minutes before cooking, add the remaining butter, cheese, salt and pepper. Sprinkle with cheese and herbs when serving.

Ingredients:
1 leek
500 g peas
1 tbsp butter,
2 ½ stacks vegetable broth,
¼ stack. chopped mint,
1 tsp lemon juice
sour cream, salt, black ground pepper.

Cooking:
Melt butter, add chopped leek, salt, pepper and simmer, stirring, 3 minutes. Add broth and bring to a boil. Then add the peas and bring back to a boil, reduce heat and simmer until the peas are soft. Remove from heat, add mint and leave covered for 10 minutes. Puree the soup with a blender and serve with lemon juice and greens. Put 1 tbsp in each plate. sour cream.

Ingredients:
1 kg of peas,
4 stack water,
1 head of lettuce
¼ tsp ground white pepper,
2 tbsp soft cream cheese,
3 tbsp butter,
a pinch of lemon peel,
salt.

Cooking:
Melt the butter in a saucepan, add the chopped lettuce and heat through for 5 minutes. Add peas and simmer, stirring, 15 minutes. Pour in water, reduce heat to medium and simmer for 25 minutes. Cool slightly and puree in a blender, then heat it to a boil, adding salt and pepper. Serve with cream cheese.

Ingredients:
1 carrot
1 parsley root
¼ celery root,
¼ head white or cauliflower
200 g green peas,
½ tbsp butter,
salt, herbs.

Cooking:
Cut vegetables and roots into thin strips, add salt and stew over medium heat with butter. Then pour in the broth and cook until done. Boil the cabbage separately and put it on a sieve. Combine all the ingredients, let it boil and serve, sprinkled with herbs.

Add green peas to side dishes and main courses, and they will sparkle in a new way!

Ingredients:
150-200 g bacon
1 onion
300 g rice
2-3 tbsp white wine,
1 liter vegetable or chicken broth
250 g peas,
1 tbsp sour cream, yogurt or cream fresh,
1 tbsp grated cheese
butter for frying, salt.

Cooking:
Fry finely chopped bacon with chopped onion in butter. Add the risotto rice, wine, stir and gradually pour in the broth. Add the peas and cook over medium heat until the peas are soft. Season to taste, add yogurt and cheese. Stir, let stand for 3 minutes and serve.

Ingredients:
350 g peas,
3 shallots,
bunch of lettuce
50 g butter,
2 tbsp water,
3-5 tbsp white wine,
a pinch of sugar, salt.

Cooking:
Melt the butter in a frying pan, put the peas, chopped onion and chopped lettuce, mix and simmer a little. Pour in water and wine, sprinkle with sugar and salt, cover and simmer for 10-15 minutes.

Ingredients:
200 g peas
1 onion
1-2 garlic cloves,
1 young zucchini
handful of asparagus,
1 bunch of spinach
150 ml cream
100 g grated cheese
boiled pasta,
vegetable oil for frying.

Cooking:
Finely chopped onion fry with garlic in vegetable oil for 2 minutes, add peas, zucchini, cut into pieces, blanched asparagus and spinach. Simmer until soft, pour in the cream, bring to a boil and boil for 3-4 minutes. Put the cheese and pour the whole mass on pasta, previously boiled in salted water.

Ingredients:
450 fresh mushrooms,
300 g peas
2-3 tbsp white wine,
3 tbsp cream fresh or natural yogurt,
1 tbsp greenery,
salt, pepper - to taste.

Cooking:
Fry the mushrooms with peas in butter for 3 minutes, add wine and fresh cream (it can be replaced with sour cream), season to taste and simmer over medium heat under the lid. Sprinkle with chopped herbs when serving.

Ingredients:
300 g of meat,
2-3 potatoes
1 onion
1 carrot
300 g peas
1 tbsp tomato paste.

Cooking:
Meat cut into cubes and boil. Strain the broth. Chop onion and fry in vegetable oil, add meat, diced carrots and potatoes, peas, tomato paste. Stir, pour in the broth, salt, pepper and cook over medium heat until tender.

(idea for breakfast)

Ingredients:
200-300 g boiled pasta,
200 g peas
200 g broccoli,
grated cheese,
5-7 eggs.

Cooking:
Fry vegetables and pasta in olive oil (you can use leftovers from the evening), salt and pepper. Whisk the eggs with a fork, you can add a little cream or sour cream, pour the mixture of pasta and vegetables and put in a hot oven. Sprinkle the fritata with cheese a few minutes before it's done.

Ingredients:
300 g of meat,
1 onion
1 carrot
1 Bell pepper,
7-8 potatoes,
400 g peas
salt, pepper, saffron, herbs.

Cooking:
Put the meat cut into cubes in a saucepan, cover with water and set to boil. From the moment of boiling, reduce the heat and cook the meat for 20 minutes. Fry the onion, carrot and sweet pepper in a frying pan, add to the meat. Meanwhile, cut the potatoes into cubes and add to the pot with the meat. When it is almost cooked through, add the peas, salt and pepper and cook for 5 minutes. Take the pot off the heat, add some saffron and cover the pot with a towel to let it sweat. Sprinkle with herbs when serving.

Rice and peas side dish

Ingredients:
500 g peas
2 stack rice,
1 tbsp butter,
4 stack water,
salt, nutmeg - to taste.

Cooking:
Boil the peas until tender and put on a sieve. Rice fry in oil, stirring, pour boiling water, salt and cook until tender over low heat. Mix the cooked rice with peas and season with nutmeg.

Ingredients:
1 kg of peas,
200 g ham
500 g onion
1 ½ stack water,
6-7 tablespoons olive oil,
pepper, salt, dill - to taste.

Cooking:
Fry the onion in olive oil, add the peas and diced ham. Salt, pepper, add dill and pour in water. Bring to a boil, cover with a lid and reduce heat. Leave to simmer for about 50 minutes. Serve with bread or thick pita bread. Rice can be served as a side dish.

Green peas with rice in the microwave

Ingredients:
2 stack long grain rice,
2 stack peas,
2 sweet green peppers
2 cm ginger root
4 tbsp butter,
4 bulbs
2 cm cinnamon sticks
4 ½ stacks water,
salt.

Cooking:
Put the butter in a deep bowl and put in the microwave for 30 seconds (maximum power). Chop the onion, grate the ginger root, chop the cinnamon finely and add everything to the oil. Set the timer to 3 minutes at maximum power - the onion should become translucent. Add rice, add water, salt and cook for 12 minutes on full power until the rice is cooked but not overcooked. Let sit in the microwave for a couple of minutes, then separate the rice grains with a fork.

Ingredients:
400 g spaghetti,
200 g ham
1 tbsp olive oil,
1 stack peas,
¾ stack. basilica,
¼ stack. grated parmesan cheese,
2 cloves of garlic
5 tbsp olive oil,
¼ stack. chopped walnuts,
salt, pepper - to taste.

Cooking:
Boil spaghetti in salted water, drain and rinse. Fry the diced ham in olive oil until Brown color. Boil the peas in salted water and drain on a sieve. Using a blender, puree peas, basil, grated cheese, garlic, passed through a press, walnuts and olive oil. Salt and pepper. Stir in fried ham. Serve spaghetti with pea pesto and large quantity grated cheese.

Ingredients:
1 cup carrots, cut into thin strips
400 g peas
3 tbsp butter,
⅓ stack. brown sugar
1 tbsp lemon juice
salt, pepper - to taste.

Cooking:
Combine butter, carrots, sugar and lemon juice in a saucepan, place over medium heat and bring to a boil. Reduce heat and simmer for 15-20 minutes. Add the peas and simmer, stirring, until the peas are soft. Salt and pepper.

Pea and tomato salad

Ingredients:
2 tomatoes - "fingers",
½ stack peas,
1 tbsp grated cheese
1 tbsp red wine vinegar,
1 tbsp olive oil,
1 ½ stack chopped lettuce,
1 garlic clove,
1 tsp Sahara,
⅛ tsp salt,
⅛ tsp ground pepper.

Cooking:
Blanch the peas for 3 minutes in boiling water, then dip it in ice water. Throw on a sieve and dry. Cut the tomatoes into thin strips. In a jar with a tight-fitting lid, combine oil, vinegar, crushed garlic, sugar, salt, dried basil, and shake well until a homogeneous mixture is obtained. Combine the tomatoes, peas and lettuce, pour over the resulting dressing and sprinkle with cheese.

Ingredients:
15 pieces of small new potatoes,
1 ½ stack peas,
100-150 g soft cream cheese with herbs,
¼ stack. milk,
salt pepper.

Cooking:
Boil potatoes in boiling water, drain and pat dry. Boil the peas in boiling water for 10-15 minutes and put on a sieve. Mix cheese with milk, salt and heat over low heat until boiling. Mix potatoes and peas and pour sauce over.

With pleasure, cook dishes from green peas and treat them to your home. Enjoy your meal!

Larisa Shuftaykina

Delicate soup of peas and herbs
Ingredients for 6 servings
30 g butter
1 onion, finely chopped
5 cups (1.25 L) chicken broth
1 large potato, peeled and cut into small cubes
500 g green peeled green peas
6 outer leaves iceberg lettuce, chopped
6 mint leaves + more for serving
125 ml cream
Croutons for serving
Cooking method
Melt the butter in a saucepan over medium heat. Sauté the onion for 5 minutes (until it becomes translucent and soft). Add broth and potatoes, cook for about 15 more minutes. Add peas, iceberg, mint, after it boils, cook for no longer than 3 minutes. Remove from heat and let cool slightly.
The best croutons, or croutons, come from ciabatta. Just break the bread
with your hands, drizzle with olive oil, add a drop of balsamico, and bake for 5-8 minutes in the oven at 180°C

Using a blender, blend the soup into a smooth puree. Put on a small fire, add half the cream and remove from the stove after 5 minutes. Season with salt to taste.

When serving, add cream, a couple of mint leaves and croutons to each plate.

Bruschetta with feta and peas

Ingredients for 4 servings
100 g feta marinated in olive oil
3 cups young peas
1 teaspoon fresh lemon zest, finely grated
1 tablespoon finely chopped fresh mint
1 baguette, sliced ​​obliquely into bruschettas and toasted
Small handful of young arugula
Cooking method
Drain the oil from the feta into a separate container.

Dip the peas for a minute in boiling water. Quickly drain and set aside in ice water to keep the color.
Can also be used homemade cheese, cottage cheese. Add salt to match
perfectly balanced taste of cheese with herbs. This mixture can be stored for a couple of days.
in a refrigerator. It can also be served as a dip sauce for crackers, grissini, sliced
large straws to vegetables.

Peas, lemon zest and 2 tablespoons of olive oil (from under the feta) beat with a blender until almost smooth.

Place the pea puree in a bowl, toss with the feta and chopped mint with a fork. Serve with young arugula leaves.

Fish pakora with green peas and yogurt sauce

Ingredients for 6 servings
400 g white fish fillet, skinless
1 cup (120 g) fresh peas
1 garlic clove, minced
1 red onion, chopped
1 large chili pepper, finely chopped
1/2 cup parsley
1 tomato, chopped
1 cup (150g) besan chickpea flour (see tip)
1/2 teaspoon baking powder
2 teaspoons curry powder
2 squirrels
1/3 cup (80 ml) vegetable oil
Mango chutney, for serving
Coriander Yogurt Sauce:
1 1/2 cups chopped coriander leaves
1 cup mint leaves
2 tablespoons grated fresh ginger
1 garlic clove
1/2 cup (150g) Greek yogurt
1 teaspoon lemon juice
Lemon slices for serving
Cooking method
Sauce: Combine coriander, mint, ginger, chili and garlic in a blender. Transfer the mixture to a bowl. Add yoghurt with lemon juice, stir. Cover and place in the refrigerator to infuse.

Steam the fish: put it in a perforated pot or a special box and place it over another pot of boiling water. Cook for 5-6 minutes until the fish can be easily separated with a fork. Divide into pieces.
Chickpea flour, or besan, is sold in specialty health stores.
nutrition, gives the dish a taste of Indian cuisine, but you can also use other flours

Place the fish, peas, onion, chili, parsley and tomato in a saucepan and mix thoroughly. In another bowl, mix flour, baking powder and curry powder. Season. Add 3/4 cup water to make a smooth paste. Mix dough and fish mixture. Whisk the whites. Enter into the mixture.

Heat the oil in a frying pan over medium heat (until it sizzles around the crumbs). Spoon the resulting mixture with a spoon and fry for 2-3 minutes on each side until golden brown. Place on paper towels to absorb excess oil.

Serve hot with coriander yogurt, mango chutney and lemon wedge.

Soup with green peas and fennel

Ingredients for 4 servings
2 tablespoons olive oil
20 g butter
1 large onion, chopped
4 small fennel tubers or 1 large, finely chopped
2 potatoes, peeled, chopped
1 liter vegetable broth
500 g peas
½ cup sour cream
150 g prosciutto, chopped
2 glasses white bread, chopped
Cooking method
Heat olive oil and butter in a large skillet over medium heat. Add onion, dill and potatoes. Cook, stirring, 10-15 minutes until tender. Season to taste.
Add broth and cook over high heat. Reduce heat and simmer for 15-20 minutes, stirring occasionally, until vegetables are tender. Add peas and cook for 2 more minutes.
You can add a little chopped walnut to the prosciutto breadcrumbs

Using a blender, blend until you get a puree. Add sour cream.

Preheat oven to 200˚C food processor mix prosciutto and bread, crushing into crumbs. Move to a baking sheet. Bake for 10-15 minutes, stirring occasionally, until golden brown.

Heat the soup over low heat. Add crumbs of prosciutto when serving.

Risotto with Peas and Parmesan

Composition of products
60 g butter
2 cups arborio rice
4½ cups hot chicken broth
2/3 cup green peas
¼ cup chopped parmesan
1 tablespoon fresh thyme leaves
Cooking method
Heat the oil in a large frying pan, add the rice, fry until it is completely covered with oil.

Pour in a quarter of the hot broth. Increase the heat and continue to fry, stirring, until the liquid is completely absorbed. Repeat the procedure 3 more times.

Combine parmesan, thyme, remaining oil and green peas. Salt and pepper, let it brew for 2-3 minutes.
Enjoy your meal!

Dishes from green peas, these are salads, soups, a side dish or a sauce, almost everything can be prepared from it. Green peas of some varieties do not need to be blanched, and you can add it to salads, first and second courses fresh. Missed the moment and the peas hardened? It doesn't matter - dip the peas in boiling water for a couple of minutes, then quickly dip them in cold water (you can even put ice in the water), and the peas will become tender. If the harvest of green peas is too large to eat fresh, freeze them, you will have joy for the winter. Dishes from green peas are very diverse.

Pea sauce

¾ stack. chopped onion,

2 tbsp butter,

salt, pepper, nutmeg.

Put 1 tsp in water. salt, onion and boil. Add peas and cook for 5 minutes. Drain and leave about ¾ stack. for later use. Melt butter, add flour and spices and heat until golden brown, stirring to prevent burning. Add cream and vegetable water, stir and simmer until thickened. Add vegetables and bring to a boil.

Spicy Pea Sauce

2 tbsp natural yogurt or sour cream,

1-2 garlic cloves,

2 tsp olive oil,

1 tbsp fresh mint.

Boil green peas, cool and grind in a blender. Squeeze the garlic through a press, chop the chili pepper. Mix all the ingredients in a blender, add lemon juice and chopped mint.

Dishes from green peas are prepared very simply, and soups made with it are hearty and light at the same time. An ideal option for those who are kind to their figure.

baked soup

6 large tomatoes,

2 cloves of garlic

300 ml vegetable stock

2 tbsp tomato paste,

Place whole tomatoes, halved onion and garlic on a baking sheet and place in a hot oven for 30 minutes until the vegetables are soft and lightly crusted. Boil the peas, put on a sieve. In a blender, grind half the peas along with the broth until smooth and rub through a sieve. Put all the ingredients in a saucepan, add salt and pepper, bring to a boil and serve, sprinkled with herbs.

Summer soup with peas

1 stack green peas,

300 g fresh cucumbers,

2 tbsp dill greens,

salt, pepper - to taste.

Boil the peas in water, pour into a pot, add chopped eggs, cover with a lid and place in the oven with medium heat for 20 minutes. When serving, cut the cucumbers into slices in the soup, add greens and sour cream.

Quick soup with peas

500 g green peas,

100 g ham or smoked meat,

50 g butter,

3 tbsp grated cheese

salt, pepper - to taste.

In half the norm of oil, fry the chopped onion and meat products cut into small cubes. Pour in the broth, cover with a lid and simmer for 30 minutes over low heat. Add small pasta and bring to a boil. A couple of minutes before cooking, add the remaining butter, cheese, salt and pepper. Sprinkle with cheese and herbs when serving.

Green Pea and Leek Soup

1 tbsp butter,

2 ½ stacks vegetable broth,

¼ stack. chopped mint,

1 tsp lemon juice

sour cream, salt, black ground pepper.

Melt butter, add chopped leek, salt, pepper and simmer, stirring, 3 minutes. Add broth and bring to a boil. Then add the peas and bring back to a boil, reduce heat and simmer until the peas are soft. Remove from heat, add mint and leave covered for 10 minutes. Puree the soup with a blender and serve with lemon juice and herbs. Put 1 tbsp in each plate. sour cream.

Pea cream soup

¼ tsp ground white pepper,

2 tbsp soft cream cheese,

3 tbsp butter,

a pinch of lemon peel,

Melt the butter in a saucepan, add the chopped lettuce and heat through for 5 minutes. Add peas and simmer, stirring, 15 minutes. Pour in water, reduce heat to medium and simmer for 25 minutes. Cool slightly and puree in a blender, then heat it to a boil, adding salt and pepper. Serve with cream cheese.

French vegetable soup julienne

1 parsley root

¼ head white or cauliflower

200 g green peas,

½ tbsp butter,

Cut vegetables and roots into thin strips, add salt and stew over medium heat with butter. Then pour in the broth and cook until done. Boil the cabbage separately and put it on a sieve. Combine all the ingredients, let it boil and serve, sprinkled with herbs.

Add green peas to side dishes and main courses, and they will sparkle in a new way!

Risotto with green peas and bacon

150-200 g bacon

2-3 tbsp white wine,

1 liter vegetable or chicken broth

1 tbsp sour cream, yogurt or cream fresh,

1 tbsp grated cheese

butter for frying, salt.

Fry finely chopped bacon with chopped onion in butter. Add the risotto rice, wine, stir and gradually pour in the broth. Add the peas and cook over medium heat until the peas are soft. Season to taste, add yogurt and cheese. Stir, let stand for 3 minutes and serve.

Green peas in white wine

50 g butter,

3-5 tbsp white wine,

a pinch of sugar, salt.

Melt the butter in a frying pan, put the peas, chopped onion and chopped lettuce, mix and simmer a little. Pour in water and wine, sprinkle with sugar and salt, cover and simmer for 10-15 minutes.

summer pasta

1-2 garlic cloves,

1 young zucchini

1 bunch of spinach

100 g grated cheese

vegetable oil for frying.

Finely chopped onion fry with garlic in vegetable oil for 2 minutes, add peas, zucchini, cut into pieces, blanched asparagus and spinach. Simmer until soft, pour in the cream, bring to a boil and boil for 3-4 minutes. Put the cheese and pour the whole mass on pasta, previously boiled in salted water.

Mushrooms with green peas

450 fresh mushrooms,

2-3 tbsp white wine,

3 tbsp cream fresh or natural yogurt,

salt, pepper - to taste.

Fry the mushrooms with peas in butter for 3 minutes, add wine and fresh cream (it can be replaced with sour cream), season to taste and simmer over medium heat under the lid. Sprinkle with chopped herbs when serving.

Ragout with green peas

1 tbsp tomato paste.

Meat cut into cubes and boil. Strain the broth. Chop onion and fry in vegetable oil, add meat, diced carrots and potatoes, peas, tomato paste. Stir, pour in the broth, salt, pepper and cook over medium heat until tender.

fritata(idea for breakfast)

200-300 g boiled pasta,

Fry vegetables and pasta in olive oil (you can use leftovers from the evening), salt and pepper. Whisk the eggs with a fork, you can add a little cream or sour cream, pour the mixture of pasta and vegetables and put in a hot oven. Sprinkle the fritata with cheese a few minutes before it's done.

Meat with green peas

1 sweet pepper

salt, pepper, saffron, herbs.

Put the meat cut into cubes in a saucepan, cover with water and set to boil. From the moment of boiling, reduce the heat and cook the meat for 20 minutes. Fry the onion, carrot and sweet pepper in a frying pan, add to the meat. Meanwhile, cut the potatoes into cubes and add to the pot with the meat. When it is almost cooked through, add the peas, salt and pepper and cook for 5 minutes. Take the pot off the heat, add some saffron and cover the pot with a towel to let it sweat. Sprinkle with herbs when serving.

Rice and peas side dish

1 tbsp butter,

salt, nutmeg - to taste.

Boil the peas until tender and put on a sieve. Rice fry in oil, stirring, pour boiling water, salt and cook until tender over low heat. Mix the cooked rice with peas and season with nutmeg.

Green peas with ham

6-7 tablespoons olive oil,

pepper, salt, dill - to taste.

Fry the onion in olive oil, add the peas and diced ham. Salt, pepper, add dill and pour in water. Bring to a boil, cover with a lid and reduce heat. Leave to simmer for about 50 minutes. Serve with bread or thick pita bread. Rice can be served as a side dish.

Green peas with rice in the microwave

2 stack long grain rice,

2 sweet green peppers

2 cm ginger root

4 tbsp butter,

2 cm cinnamon sticks

Put the butter in a deep bowl and put in the microwave for 30 seconds (maximum power). Chop the onion, grate the ginger root, chop the cinnamon finely and add everything to the oil. Set the timer to 3 minutes at maximum power - the onion should become translucent. Add rice, add water, salt and cook for 12 minutes on full power until the rice is cooked but not overcooked. Let sit in the microwave for a couple of minutes, then separate the rice grains with a fork.

Pesto with green peas

1 tbsp olive oil,

¼ stack. grated parmesan cheese,

2 cloves of garlic

5 tbsp olive oil,

¼ stack. chopped walnuts,

salt, pepper - to taste.

Boil spaghetti in salted water, drain and rinse. Fry the diced ham in olive oil until brown. Boil the peas in salted water and drain on a sieve. Puree the peas, basil, grated cheese, crushed garlic, walnuts and olive oil in a blender. Salt and pepper. Stir in fried ham. Serve spaghetti with pea pesto and plenty of grated cheese.

Pea and carrot garnish

1 cup carrots, cut into thin strips

3 tbsp butter,

⅓ stack. brown sugar

1 tbsp lemon juice

salt, pepper - to taste.

Combine butter, carrots, sugar and lemon juice in a saucepan, place over medium heat and bring to a boil. Reduce heat and simmer for 15-20 minutes. Add the peas and simmer, stirring, until the peas are soft. Salt and pepper.

Pea and tomato salad

1 tbsp grated cheese

1 tbsp red wine vinegar,

1 tbsp olive oil,

1 ½ stack chopped lettuce,

1 garlic clove

⅛ tsp ground pepper.

Blanch the peas for 3 minutes in boiling water, then plunge them into ice water. Throw on a sieve and dry. Cut the tomatoes into thin strips. In a jar with a tight-fitting lid, combine oil, vinegar, crushed garlic, sugar, salt, dried basil, and shake well until a homogeneous mixture is obtained. Combine the tomatoes, peas and lettuce, pour over the resulting dressing and sprinkle with cheese.

New potatoes with green peas and cream sauce

15 pieces of small new potatoes,

100-150 g soft cream cheese with herbs,

Boil potatoes in boiling water, drain and pat dry. Boil the peas in boiling water for 10-15 minutes and put on a sieve. Mix cheese with milk, salt and heat over low heat until boiling. Mix potatoes and peas and pour sauce over.

With pleasure, cook dishes from green peas and treat them to your home. Enjoy your meal!

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