This year I started two 12 foot rows of sugar snap peas. I planted them at the end of March. The peas are now coming hard and fast, and I don't know what to do with all of them. I have put them in salads, whole with the pod, and have mixed them with everything under the sun. Peas are very versatile little critters and go with many different foods. Sugar snap peas have edible pods, and if you leave them to mature, you can get very full pods. The pods are still edible, but the older they get the tougher they may be on digestive systems, so I wouldn't recommend eating the pods when you have left them to fill with peas. Today's experiment was with fully developed pea pods.
I started my morning by picking the biggest, fullest pods I had. It was a delightful morning, feeling more like late August then on the threshold of July. The cool temperatures are extending the season for spring crops, including peas. So after picking the peapods, I brought them in and split the pods to get out the tender sweet peas inside. The pods then went into the compost heap, since I have one of those delicate digestive systems that don't take kindly to mature pea pods. Here is what I did with my peas.
Tri-Color Rotini Salad with Peas:
Ingredients:
3 cups Tri-Color rotini
1 cup fresh peas (don't have fresh, then use frozen)
one third of a red onion
one half of a red pepper
1/3 to 1/2 cup Hellmann's light mayonnaise
2 -3 tsp dried dill weed, or 2 - 3 Tblsp fresh dill weed
1 six oz can tuna
romano or parmesan cheese
Cook pasta for 8 minutes, then drain and rinse with cold water.
Cook peas in a small container with a little water in the microwave, on high, for about 3 minutes. Drain and cover with cold water to make peas cold.
Chop onions and pepper, add to pasta. Add peas, tuna, dill and shake on your cheese. Salt and pepper to taste. Mix in your mayonnaise and enjoy.
We are big fans of cold pasta salads in the summer, so tonights menu will be the rotini salad, a caesar salad, and steak strips on the grill.
More pea recipes to come, as well as how to freeze fresh peas and pods for the future.
I started my morning by picking the biggest, fullest pods I had. It was a delightful morning, feeling more like late August then on the threshold of July. The cool temperatures are extending the season for spring crops, including peas. So after picking the peapods, I brought them in and split the pods to get out the tender sweet peas inside. The pods then went into the compost heap, since I have one of those delicate digestive systems that don't take kindly to mature pea pods. Here is what I did with my peas.
Tri-Color Rotini Salad with Peas:
Ingredients:
3 cups Tri-Color rotini
1 cup fresh peas (don't have fresh, then use frozen)
one third of a red onion
one half of a red pepper
1/3 to 1/2 cup Hellmann's light mayonnaise
2 -3 tsp dried dill weed, or 2 - 3 Tblsp fresh dill weed
1 six oz can tuna
romano or parmesan cheese
Cook pasta for 8 minutes, then drain and rinse with cold water.
Cook peas in a small container with a little water in the microwave, on high, for about 3 minutes. Drain and cover with cold water to make peas cold.
Chop onions and pepper, add to pasta. Add peas, tuna, dill and shake on your cheese. Salt and pepper to taste. Mix in your mayonnaise and enjoy.
We are big fans of cold pasta salads in the summer, so tonights menu will be the rotini salad, a caesar salad, and steak strips on the grill.
More pea recipes to come, as well as how to freeze fresh peas and pods for the future.
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