Pea Pesto Crostini
Chilled Spring Pea Soup
Fresh Pea Vinaigrette
Roasted Cherry Tomatoes
Other Ideas
Pea Pesto Crostini
8 servings
If you were at the cook off stage at last year ’ s Garlic Festival , you may have heard Giada De Laurentis talk about one of her favorite appetizers – Pea Pesto Crostini . Here is my version of her recipe that ’ s a uses a bit more garlic ( of course ), some red pepper flakes and roasted cherry tomatoes .
Pesto : 5 cups fresh peas , blanched , or 2 10 oz . bags frozen peas , thawed 2 cloves garlic ½ cup grated Parmesan cheese 1 tsp . lemon juice ¼ to ½ tsp red pepper flakes 1 tsp salt ½ tsp black pepper 1 / 3 cup olive oil
Puree the peas , garlic , Parmesan , lemon juice , red pepper flakes , salt and pepper , in a food processor . With the machine running , slowly add the olive oil until well combined . Transfer to a bowl and season with additional salt and pepper if desired .
Pasta con Pesto with Peas Add pureed sweet peas to your favorite pesto for a different springtime pasta . Make sure to add lots of garlic and finish with tart , creamy goat cheese .
Egg Tagliatelle with Peas , Ham , and Tarragon One of my favorites from Rachel Ray ’ s kitchen
Roasted Cherry Tomatoes : 2 pints cherry tomatoes , halved 3 garlic cloves , minced ¼ cup olive oil 1 tsp salt 1 tsp black pepper
Mix together the halved cherry tomatoes , minced garlic , olive oil , salt and pepper in a bowl . Spread in a single layer of baking sheet . Roast at 375 degrees about 20 minutes , shaking the pan half way through . Cool and transfer to bowl .
Crostini : 1 French or sourdough baguette , sliced ½ ” thick 1 / 3 cup olive oil
Preheat stove top griddle or grill pan on medium high heat . Brush both sides of the bread slices with olive oil . Grill until golden , about 1 minute per side . Transfer to a platter . Top crostini with 1 to 2 Tbsp pesto and several roasted tomatoes and serve .
Fresh Pea Vinaigrette Blanch fresh peas for about a minute in boiling water , then shock in cold water . Add to your favorite vinaigrette and serve over any type of grilled fish – I particularly like it with salmon or scallops .
Green Pea Smoothie Frozen green peas are a great source of protein , naturally sweet , and extremely high in fiber . Add in about 1 / 4 cup to your smoothie for a creamy , sweet taste , plus fiber and protein to help you feel full longer .
Chilled Spring Pea Soup with Lobster and Orzo 6 servings
Soup : 2 Tbsp butter 1 cup onion , coarsely chopped 2 cups leeks , white and light green parts , coarsely chopped 4 cups chicken stock 5 cups fresh shelled peas , or 2 10 oz . packs frozen peas , preferably without salt . Reserve 1 cup peas for orzo salad . 2 / 3 cup coarsely chopped fresh mint ½ cup fresh chives , chopped ¼ cup sour cream ¼ cup cream 1 to 2 tsp salt , or to taste ½ to 1 tsp freshly ground black pepper , or to taste
' Heat the butter in a large saucepan . Add the onion and leeks and cook over medium low heat until the onion is very soft , about 10 minutes . Add the stock , bring to a boil and add the peas . After 3 minutes , remove from heat and stir in the mint and chives . Cool slightly . Puree the soup , either with an immersion blender , or by transferring small amounts at a time in a blender . Pour the soup into a large bowl , stir in sour cream and cream , and adjust seasonings , and chill thoroughly .
Salad : 1 cup orzo , or other very small , pasta 1 cup reserved peas 1 Tablespoon chopped fresh parsley 1 Tablespoon chopped fresh mint 1 Tablespoon chopped fresh chives 3 T . olive oil 2 Tbsp fresh lemon juice 1 Tablespoon preserved lemon , rind only , finely chopped *
1 to 2 small cooked lobster tails , meat removed from tails , and sliced into bite size pieces . Set aside a few
pieces as garnish . Shrimp or other seafood can also be used . Salt and pepper to taste
Cook the orzo according to package directions , adding the peas for the last 2 minutes of cooking time . Drain , rinse in cold water and drain again . Place in a bowl and add all remaining ingredients except lobster garnish . Adjust seasonings and chill thoroughly .
Place a mound of salad into each of 6 large soup bowls . Pour chilled soup around each salad and top with reserved lobster .
* Preserved lemon adds a tart , salty , pickled flavor . If you can ’ t find preserved lemon , grated lemon peel can be used . You can make your own preserved lemon , but if you don ’ t have time for the 2 plus weeks of brining , you can use a short cut that works great in this recipe ! Thinly slice 1 lemon . Sprinkle with about ¼ tsp salt and ½ tsp sugar . Saute over low heat in about 1 Tbsp olive oil until soft . Refrigerate until ready to use .
GILROY • MORGAN HILL • SAN MARTIN APRIL / MAY 2018 gmhtoday . com
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