Pea dishes without meat. Pea dishes: recipes

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It's green season young peas. The most delicious and healthy young peas, plucked straight from the bush. It would seem that peas are one of the most unpretentious and simple products, which one can only imagine, and in France they used to be able to eat peas, 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 dishes made from them 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 - a real treasure trove minerals and useful 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 the growth of cancer cells. Contains vitamin K and manganese - strengthen bones, lutein and vitamin A help improve vision.

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

There are two types of green peas: brain peas and smooth peas. The first is characterized by a rough surface, sweet and delicate taste. It is most often frozen and canned. Smooth grain peas taste mealy and mushy. Sold dried.

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

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

Our lunch in green tones, we suggest starting with an amazing, fresh and invigorating, deliciously light pea salad, crispy iceberg leaves and feta cheese ! Simply 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 salad, shake off, pat dry with a towel and tear into a bowl with your hands. Boil green peas for three minutes in boiling water with added sugar. Place on a sieve, pour over 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 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 onions 4 feathers
• green peas 100 g.
• garlic 1 clove
• olive oil
• grated nutmeg

Cooking method: Sift the flour through a sieve. Stir in milk and a pinch of salt until smooth. Beat in the eggs and mix thoroughly. Leave 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 the green onions into rings, boil the green peas for 3 minutes in boiling water, then cool with cold water. Finely chop the garlic. Heat olive oil in a frying pan, add garlic, after a few minutes spinach and green onions, lightly fry. Add peas, nutmeg to the pan, salt and pepper to taste. Remove the pancakes from the oven and place on serving plates. Wrap the filling in the pancakes and serve immediately.

Green pea soup with basil : classic dish in a new interpretation. Celery stalks, green onions and basil add special notes to the soup.

Ingredients:

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

Cooking method: Chop the basil and leeks. Peel the celery, onion and garlic, chop and fry for 2 minutes in butter. Add peas and leeks and cook for another 2 minutes. Add green peas and leeks and cook for another 2 minutes. Pour in the broth and cook for 20 minutes. Remove the soup from the heat, pour in the cream and add basil, puree using an immersion blender, add salt and pepper to taste. Pour into bowls, season with grated nutmeg and serve. Bon appetit!

Simply incomparable: young green peas with paste served with fresh basil pesto.

Ingredients:

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

Cooking method: Let's prepare the pesto sauce: fry the pine nuts in a frying pan without oil, transfer to a plate and cool. Wash the basil, tear 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. Place in a colander, let the water drain and immediately mix with the sauce and green peas. Sprinkle with remaining nuts and cheese.

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

This is "meat for the poor." In fact, this product is a real storehouse of useful nutrients. A cup of green peas contains less than 100 calories but is high in protein, fiber and micronutrients.

It also contains large number a protective polyphenol called coumestrol. Scientists have proven that just 2 milligrams (at least 10 mg in a cup of peas) of this phytonutrient per day prevents the development of stomach cancer. In addition, fresh green peas have anti-inflammatory properties, normalize blood sugar levels, prevent heart disease, constipation, and also reduce bad cholesterol. And to finally dispel your doubts that peas can be tasty, we will tell you how to cook them.

Quinoa Risotto

Ingredients

• 600-700 g chicken breasts boneless and skinless
• 1 cup quinoa
• 2 cups unsalted chicken broth
• 3 large carrots, cut into rounds
• Freshly ground black pepper
• 1 bunch of asparagus, trimmed and cut into squares
• 2 cups fresh green peas

Cooking method

• In a slow cooker, combine chicken, quinoa, 1.5 cups broth, garlic and carrots. Season generously with salt and pepper.
• Cook within 4 hours until the chicken is tender. Shred the chicken, then add the asparagus and peas and cook until tender, more 30 minutes.
• Pour in the remaining half cup of broth and stir until a thick porridge is obtained.

Ingredients

• 450 g lasagne
• 2 tbsp. olive oil
• 2 cloves garlic, minced
• 1 cup chopped onion
• 1 cup low-calorie chicken broth
• 1/2 cup chopped parsley
• 1 1/2 cups grated Pecorino Romano cheese
• 1 1/2 cups Ricotta cheese whole milk
• ½ cup mint leaves
• Freshly ground black pepper

Cooking method

• Bring the water in the pan to a boil and then salt it. Place the lasagna in a Ziploc bag on top of a kitchen towel and gently roll out the noodles using a rolling pin. Cook pasta according to package instructions (al dente). Drain, reserving 1 cup. Pour one cup of water back into the pan.
• Meanwhile, in a large skillet over medium heat, combine 2 tablespoons olive oil, garlic and onion. Cook until the onion is soft, about 5 minutes. Add chicken broth and season with salt, then bring to a boil and simmer 5 minutes. Add the peas and cook until heated through.
• Add the lasagna mixture, parsley and 1 cup Pecorino to the pan and stir to combine. If the dish turns out too dry, add a little water in which the lasagna was cooked.
• Rearrange ready lasagna on large dish. Top with fresh mint, pepper, Riccotta cheese, remaining Pecorino and drizzle with olive oil. Serve immediately.

Ingredients

• 1 tbsp. l. vegetable oil
• 3 cloves garlic, minced
• 1 onion, diced
• 1 carrot, diced
• 3 cups cooked white rice
• 1 tsp. salt
• 1/2 cup fresh green peas
• 1/2 cup corn
• 3 large eggs
• 2 sprigs green onions, chopped

Cooking method

• In a large frying pan over low heat, heat the oil and cook the garlic, onion and carrots. from 4 to 5 minutes. Increase the heat to medium, then add the rice and salt and cook until the rice is toasted. from 3 to 4 minutes. Add peas and corn and cook until heated through.
• Meanwhile, in a small nonstick skillet over medium heat, crack the eggs and scramble them with a spatula. Mix eggs and green onions with fried rice and serve immediately.

Ingredients

• 6 tbsp. l. unsalted butter
• 2 stalks fennel
• 1 carrot
• 1 parsnip
• 8 cups vegetable broth
• 450 g fresh green peas
• 2 onions
• 8 radishes
• 1 tsp. crushed fresh leaves tarragon
• 1 tsp. chopped fresh parsley leaves
• 1 tsp. chopped green onions fresh onions

Cooking method

• In a large saucepan over medium heat, melt the butter. Add fennel, carrots and parsnips and simmer about 5 minutes.
• Add vegetable broth, increase heat to high and bring to a boil. Add peas and cook about 2 minutes.
• Garnish the soup with onions, radishes and herbs and serve.

Ingredients

• A little vegetable oil
• 1 cup chopped leek
• 1 1/2 cups peas
• 1/2 cup white wine
• 1/4 cup water
• 4 salmon fillets without skin
• 1/4 tsp. table salt
• 1/4 cup 50% cream
• 1/4 tsp. table salt
• 1/4 tsp. pepper

Cooking method

• Grease a deep frying pan with oil. Cook chopped leeks over medium heat within 2 minutes, stirring. Add peas, white wine and water and bring to a boil. Reduce heat to medium and cook some more 5-6 minutes.
• Meanwhile, grease a non-stick frying pan with oil. Place the salmon fillet in a preheated frying pan, salt it, and cook about 10 minutes, turning over once.
• While the fish is cooking, puree the creamed pea mixture, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a blender. Serve with salmon.

Tender pea and herb soup
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 of iceberg lettuce, chopped
6 mint leaves + a few for serving
125 ml cream
Croutons for serving
Cooking method
Melt butter in a saucepan over medium heat. Saute the onion for 5 minutes (until it becomes transparent and soft). Add broth and potatoes, cook for about 15 minutes. Add peas, iceberg, mint, after boiling, cook for no longer than 3 minutes. Remove from heat and let cool slightly.
The best croutons, or croutons, are made from ciabatta. Just break the bread
with your hands, sprinkle with olive oil, add a drop of balsamico, and place in the oven for 5-8 minutes at 180°C

Using a blender, blend the soup into a smooth puree. Place over low heat, add half the cream and after 5 minutes remove from heat. Season with salt to taste.

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

Bruschetta with feta and peas

Place the peas in boiling water for a minute. Drain quickly and place in ice water to preserve color.
Can also be used homemade cheese, cottage cheese. Add salt to adjust
perfectly balanced taste of cheese and herbs. This mixture can be stored for a couple of days.
in the refrigerator. Can also be served as a dip for crackers, grissini, sliced
large julienned vegetables.

Beat the peas, lemon zest and 2 tablespoons of olive oil (from the feta) in a blender until almost smooth.

Place pea puree into a bowl, stir with a fork with feta and chopped mint. Serve with baby arugula leaves.

Fish pakora with green peas and yogurt sauce

Steam the fish: place it in a holey pan or a special box and place it over another pan of boiling water. Cook for 5-6 minutes until the fish can be flaked easily with a fork. Divide into pieces.
Chickpea flour, or besan, is sold in specialty health stores.
nutrition, adds flavor to the dish Indian cuisine but you can also use other flour

Place the fish, peas, onion, chilli, parsley and tomato in the pan and stir thoroughly. In another bowl, combine flour, baking powder and curry. Season. Add 3/4 cup water to make homogeneous mass. Mix the dough and fish mixture. Beat the whites. Add to mixture.

Heat the oil in a frying pan over medium heat (until the crumbs begin to sizzle). Spoon the resulting mixture and fry for 2-3 minutes on each side until golden crust. Place on paper towels to absorb excess grease.

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

Soup with green peas and fennel

Using a blender, blend until pureed. Add sour cream.

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

Warm the soup over low heat. Add prosciutto crumbles when serving.

Risotto with peas and parmesan

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

Combine Parmesan, thyme, remaining butter and green peas. Season with salt and pepper and let sit for 2-3 minutes.
Bon appetit!

From time immemorial, this culture has been treated with respect in the Celestial Empire, considering peas a symbol of fertility and wealth.

It has long been known that peas are a real storehouse of vitamins, beneficial amino acids, iron, potassium and phosphorus. In addition, in terms of protein reserves, it is in no way inferior to beef.

Many recipes have been invented for soups, salads, main hot dishes, sauces or baking fillings, the obligatory ingredient of which is peas. All you need to do is choose the ones you like. For example, from frozen green peas you can a quick fix prepare a wonderful side dish in French for meat, poultry or fish. The peas are quickly boiled in boiling salted water, drained in a colander, and then combined with mint, pickled onions and lettuce leaves and seasoned with creamy sauce.

Indian cooks like to add green peas to hot appetizers, stews or soufflés, and bake them in cheese. In Eastern European cuisine, aromatic pea soups with smoked knuckle or pork ribs.A business card Israeli cuisines have long been home to hummus and falafel - the famous pasta and deep-fried balls made from chickpeas, a Turkish variety of peas.

But so that our hero preserves as much as possible taste qualities After heat treatment, it is worth remembering a few tips. Before cooking, sort out the peas, add cold water and leave for 6-7 hours.

Soaking can significantly reduce cooking time. The main thing is not to overexpose the peas in water, otherwise they may turn sour. Cook peas for low heat, under the lid. If the water in the pan has boiled, you need to add boiling water (but not cold water!). It is better to add salt at the end of cooking, since salt slows down the boiling.

For those who love green pea treats, let us remind you that when frozen they completely retain their properties. vitamin composition, taste and aroma and does not require long-term cooking.

For 4 persons: green peas - 100 g, kefir - 100 ml, eggs - 2 pcs., sugar - 1 tsp, white cabbage - 200 g, cheese - 100 g, wheat flour - 3 tbsp. l., garlic - 1 clove, butter - 40 g, baking soda - on the tip of a knife, salt, ground black pepper

Mix kefir, salt, sugar, soda, eggs. Add pepper and flour. Beat with a fork. Chop the cabbage and mash with salt and hands. Grate cheese and garlic. Add cabbage to kefir mixture. Pour into a greased pan. Sprinkle with peas and cheese on top. Bake for 30-40 minutes at 180°C.

Calorie content per serving 284 kcal

Cooking time from 60 minutes

4 points

For 4 persons: green peas - 150 g, wheat flour - 1 cup, eggs - 1 pc., milk - 150 ml, baking powder - 1 tsp, turmeric - 0.5 tsp, herbs (any), vegetable oil, salt

Sauté frozen or fresh green peas in a frying pan hot water a few minutes, then knead. Let cool. Beat the egg with milk. Sift the flour along with baking powder, turmeric and salt. Gently pour in the egg-milk mixture, stirring so that no lumps form. Add mashed peas and herbs. Leave the dough to stand for 20-30 minutes. Cook pancakes over hot vegetable oil 2 minutes on each side until golden brown.

Calorie content per serving 155 kcal

Cooking time from 50 minutes

Difficulty level on a 10-point scale 6 points

For 8 persons: dry peas - 500 g, smoked pork ribs - 500 g, potatoes - 5 pcs., carrots - 1 pc., onion - 1 pc., garlic - 3 cloves, raw smoked brisket - 100 g, dill - a bunch, vegetable oil, salt, ground black pepper

Rinse the peas, cover with cold water and leave for 4-5 hours. Cut the ribs into pieces, add water (3 liters) and cook for 1-1.5 hours until the meat begins to easily fall away from the bones. Remove the ribs from the pan and cut the meat into pieces. Add peas to the pan and cook for 30 minutes. Then add the diced potatoes and cook for another 20 minutes. Fry chopped onions and carrots in vegetable oil. Place them in a saucepan with soup, return the meat to the soup, add salt and pepper, and cook for 10 minutes. Finely chop the dill and garlic, cut the brisket into thin strips. Put everything into the soup and keep on fire for 1-2 minutes. Let sit for 30 minutes before serving.

Calorie content per serving 532 kcal

Cooking time from 120 minutes

Difficulty level on a 10-point scale 8 points

For 3 persons: frozen green peas - 100 g, basmati rice - 200 g, chicken fillet - 250 g, carrots - 2 pcs., onions - 1 pc., vegetable oil, salt, ground black pepper

Cut the chicken fillet, put it in a frying pan and fry in oil until golden brown. Chop the carrots and onions, add to the meat, add salt and pepper. Sort the rice, rinse with cold water, pour into a frying pan, stir, add a little hot water, cover with a lid and simmer over low heat for 15 minutes. Thaw green peas at room temperature, drain the resulting liquid. Then add it to the pilaf, stir and simmer the dish over low heat until all the liquid has evaporated. To make the pilaf more rich and bright color, you can add a little turmeric during cooking.

Calorie content per serving 217 kcal

Cooking time from 50 minutes

Difficulty level on a 10-point scale 7 points

For 3 persons: green peas - 200 g, baguette or ciabatta - 6 slices, avocado - 0.5 pcs., garlic - 1 clove, lemon - 0.5 pcs., greens (any) - a bunch, olive oil, salt, ground black pepper

Squeeze juice from lemon. Slice baguette or ciabatta. Dry until golden brown crust on dry and hot frying pan. Peel the avocado and sprinkle with lemon juice. Mash the pulp with a fork. Place green peas in a colander and blanch in hot water for 5 minutes. Finely chop the garlic clove and herbs, add along with the peas to the avocado pulp. Drizzle with oil. Salt and pepper. Mix thoroughly. Spread the prepared mixture onto the bread.

Calorie content per serving 202 kcal

Cooking time from 15 minutes

Difficulty level on a 10-point scale 3 points

Photo: Fotolia/All Over Press/Legion Media

Dishes made from green peas include salads, soups, a side dish or sauce; almost anything can be prepared from it. It is not necessary to blanch green peas of some varieties, and you can add them to salads, first and second courses. fresh. Did you miss a moment and the peas hardened? No problem - put the peas in boiling water for a couple of minutes, then quickly plunge them into cold water (you can even put ice in the water) and the peas will become tender. If your harvest of green peas is too large to eat fresh, freeze them for winter joy. Dishes made from green peas are very diverse.

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

Preparation:
Put 1 tsp in water. salt, onion and boil. Add peas and cook for 5 minutes. Drain and reserve about ¾ cup. for later use. Melt the butter, add flour and spices and heat until golden brown, stirring so as not to burn. Add cream and water from cooking vegetables, stir and simmer over low heat 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 cloves of garlic,
2 tsp olive oil,
1 lemon,
1 tbsp. fresh mint.

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

Dishes made from green peas are very simple to prepare, and soups made with them are hearty and light at the same time. Ideal option for those who are sensitive to their figure.

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

Preparation:
Place whole tomatoes, halved onion and garlic on a baking sheet and place in hot oven for 30 minutes until the vegetables are soft and lightly crusted. Boil the peas and place in a sieve. In a blender, grind half the peas along with the broth until smooth and rub through a sieve. Place 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.

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

Ingredients:
750 ml 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.

Preparation:
In half the amount of oil, fry the chopped onion and finely diced meat products. Pour in the broth, cover with a lid and simmer over low heat for 30 minutes. Add small pasta and cook until done. A couple of minutes before cooking, add the remaining butter, cheese, salt and pepper. When serving, sprinkle with cheese and herbs.

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

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

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

Preparation:
Melt the butter in a saucepan, add the chopped lettuce and heat for 5 minutes. Add peas and simmer, stirring, for 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 topped with cream cheese.

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

Preparation:
Cut the vegetables and roots into thin strips, add salt and simmer over medium heat with butter. Then add broth and cook until done. Boil the cabbage separately and place in a sieve. Combine all 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 creme fraiche,
1 tbsp. grated cheese
butter for frying, salt.

Preparation:
Fry finely chopped bacon with chopped onion in butter. Add 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 and add yoghurt 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.

Preparation:
Melt the butter in a frying pan, add the peas, chopped onion and shredded lettuce, stir and simmer for a little while. Pour in water and wine, sprinkle with sugar and salt, cover with a lid and simmer for 10-15 minutes.

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

Preparation:
Fry the finely chopped onion with garlic in vegetable oil for 2 minutes, add peas, zucchini, cut into pieces, blanched asparagus and spinach. Simmer until soft, add cream, bring to a boil and simmer for 3-4 minutes. Place the cheese and pour the whole mixture over the pasta, previously boiled in salted water.

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

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

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

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

(breakfast idea)

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

Preparation:
Fry vegetables and pasta in olive oil (you can use leftovers from the evening), add salt and pepper. Scramble the eggs with a fork, you can add a little cream or sour cream, pour in the mixture of pasta and vegetables and place in a hot oven. A few minutes before cooking, sprinkle the frittata with cheese.

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

Preparation:
Place the diced meat in a pan, add water and let it cook. From the moment it boils, reduce the heat and cook the meat for 20 minutes. Fry onions, carrots and bell peppers in a frying pan and add to the meat. Meanwhile, cut the potatoes into cubes and add to the pan with the meat. When it is almost cooked, add the peas, salt and pepper and cook for 5 minutes. Remove the pan from the heat, add a little saffron and cover the pan with a towel and let it simmer. When serving, sprinkle with herbs.

Rice and peas side dish

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

Preparation:
Boil the peas until tender and place in a sieve. Fry the rice in oil, stirring, add boiling water, add salt and cook over low heat until tender. Ready rice mix with peas and season with nutmeg.

Ingredients:
1 kg peas,
200 g ham,
500 g onions,
1 ½ cups water,
6-7 tbsp. olive oil,
pepper, salt, dill - to taste.

Preparation:
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 and reduce heat. Leave to simmer for about 50 minutes. Serve with bread or thick pita bread. You can serve rice as a side dish.

Green peas with rice in the microwave

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

Preparation:
Place the butter in a deep bowl and 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 for 3 minutes on high power - the onions should become translucent. Add rice, add water, salt and cook for 12 minutes at full power until the rice is cooked but not mushy. 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 cup grated parmesan cheese,
2 cloves of garlic,
5 tbsp. olive oil,
¼ cup chopped walnuts,
salt, pepper - to taste.

Preparation:
Boil the spaghetti in salted water, drain and rinse. Fry diced ham in olive oil until brown. Boil the peas in salted water and place in a sieve. Using a blender, puree peas, basil, grated cheese, garlic, passed through a press, walnuts and olive oil. Season with salt and pepper. Stir in sautéed ham. Serve spaghetti with pea pesto and a large number grated cheese.

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

Preparation:
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. Season with salt and pepper.

Pea and tomato salad

Ingredients:
2 finger tomatoes
½ cup peas,
1 tbsp. grated cheese
1 tbsp. red wine vinegar,
1 tbsp. olive oil,
1 ½ cups chopped lettuce,
1 clove of garlic,
1 tsp Sahara,
⅛ tsp salt,
⅛ tsp ground pepper.

Preparation:
Blanch the peas for 3 minutes in boiling water, then plunge them into ice water. Place on a sieve and dry. Cut the tomatoes into thin strips. In a jar with a tight-fitting lid, mix oil, vinegar, pressed garlic, sugar, salt, dried basil and shake well to obtain a homogeneous mixture. Combine tomatoes, peas and lettuce, pour over the resulting dressing and sprinkle with cheese.

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

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

Have fun preparing dishes from green peas and serving them to your family. Bon appetit!

Larisa Shuftaykina