Use this sweet peas recipe as a main course for vegetarians or as a side dish for meat from the BBQ.
Peas…… I drool just thinking about them. They along with figs and tomatoes are summer to me. This recipe for sweet peas comes from Mamma, as many of mine do. While it is deceptively simple you might like to know versions of this dish are on the menu at the 2 Michelin Star Italian restaurant River Cafe in London. It’s where Jamie Oliver got his start.
I’m keeping this short. It’s nice out and you’ve been at the beach all day. Well when you get home shuck some peas and follow the directions below. The recipe serves two with some for left overs. Find what’s in season in the lower mainland at Vancouver Farmers Markets.
You can also check-out my upcoming cooking classes Vancouver if you’re in the mood to learn to make some pasta or pizza. Until then always #Eatwithoseyoulove TM
Pasta Boy Peter
Ingredients
- 3 cups of sweet peas (don’t tell anyone that I said this but you can use frozen too.)
- 2 cloves of garlic crushed and skin removed
- 4 Tablespoons of Olive Oil (This dish cooks in the oil almost like a confit so don’t be afraid. I like even more oil. You must use bread to soak up the oil after 😉
- 1 large onion sliced thin. If you have a sweet onion varietal great, if not a yellow one is fine. Find out more about varietals here.
- Salt, Pepper & Pepperoncini (Chili Flakes) to taste
- Some water on hand just in case
As with any recipe always use safe cooking procedures, & food safe practices. Health Canada is a great site for all food safe guidelines.
Directions
In a saute pan, or fry pan, that has a lid add your olive oil. Add your garlic and onion and season them with salt. On a medium low heat cook for approximately 5 minutes. That would be a 3 or 4 on your stove dial if it goes up to 9. If you’re in a rush you can just combine everything at once.
Home cooking should not be fussy. Thank god.
Add your peas to the oil, add pepper and chili to taste, then toss everything together. You want your peas coated with oil and the onions evenly distributed throughout.
Put the lid on and have a glass of wine. Set a timer for 5 minutes. Smile dinner is cooking.
After 5 minutes stir your peas. Check that they are not sticking. If they are sticking add a little bit of water, or add no water and turn the heat down another notch. Cover again and set the timer for 5 minutes. Use water if you need to step away from the kitchen for a longer period as well.
This dish concentrates the flours & sugars of the peas and onions until you get a beautiful sweet & salty combination.
Don’t be afraid that the colour is changing to a very light green. It will be worth it.
After five minutes check and stir the peas again. Keep repeating until the peas begin to shrivel and lose colour. I like to keep going until they even brown a little. The peas should be soft but not fall apart mushy and the onions should be translucent almost caramelized. Taste and season to your liking then eat.
Variations & Final Instructions
For a variation on this sweet peas recipe you can add a little mint or fresh parsley after it is cooked and toss them through. You can also use fava beans instead, or add prosciutto to the top. This basic dish is a common way of preparing peas in Italy and has many variations. Create your own!
You can use the peas as a side to any protein off the BBQ or serve it with rice as a vegetarian main. For me growing up this was a Saturday tradition served alongside a steak. Serve it with some nice bread to soak up the oil.
If you like this one please share, like and comment then join me for a cooking class in Vancouver.
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Now go and always #EatwiththoseyouLove TM
Peter
Pasta Boy Peter – Cooking Classes Vancouver
Copyright Peter Ciuffa of Pasta Boy Peter Inc.2019