There's a recipe for Quick-Braised Peas, Lettuce, and Scallions, a Pea and Mint Soup, and a Pea and Shrimp Penne with Basil (above), but our favorite option may be to simply toss blanched peas in a salad with some butter lettuce and herbs (left). This looked like the purest way to enjoy their sweetness. The article also gave a tip on boiling empty pea pods to make pea broth. Pea broth! Who knew?
There was also an article on fava beans, something we are seeing in the market but are a bit intimidated to take on. The magazine's tips for using just a handful of favas (if we get lazy while shelling them) was a nice touch. Stay tuned for our foray into fava beans soon...
Read an excerpt of the pea article:
More peas from our archives:
Throw some spring peas in these salads!
- Green Salad with Walnut Oil, Celery, and Radishes
- Hello Spring Salad with Sweet Cashews and Cranberries
- Cold Soba Sesame and Carrot Salad
- Cool and Spicy Fish and Cucumber Salad
(Images: Fine Cooking)