Magazine Wednesday - Martha Stewart Living - Sauteed Peas and Scallions

I have a ton of food magazines, but Martha Stewart Living is one of my favorite magazines to find food inspirations and recipes. One thing I really love about Martha Stewart Living is the pull out recipe cards. It has been years since I started collecting them and I'm still going strong. Every time I get a new Martha Stewart Living magazine I read through the whole thing once, then remove the recipe cards and put them in a safe place.

Peas are great. This past early fall I had amazing split pea soup at a restaurant in New Hope. Peas are simple to cook, especially if you use thawed frozen peas. Fresh peas are going to be popping up in markets before you know it. I think fresh peas would be well worth the time and effort shelling them. I can't wait to be able to pick some up at one of the farm stores by my house. Maybe I could even find a place to pick my own!

This recipe for sauteed peas from Martha Stewart Living is simple and could be done with pretty much any vegetable you could thing of. It would be great with fresh green beans, sweet corn, even asparagus or summer squash. I think the scallions just add something a little special to something as simple as a sauteed vegetable.

Photo from Martha Stewart Living

Sauteed Peas and Scallions
via Martha Stewart Living, April 2005
prep time: 5 mins. total time: 10 mins

2 tablespoons unsalted butter
3 cups shelled fresh peas or thawed frozen peas
3 scallions, white and pale-green parts only, thinly sliced diagonally
course salt and freshly ground pepper

Melt butter in a medium skillet over medium-high heat. Add peas and scallions. Cook, stirring, until heated through, about 3 minutes. Season with salt and pepper.


I love how this recipe takes something as simple as a vegetable sauteed in butter and adds something a little unexpected in the scallions. I'd even try this with a mix of fresh vegetables, like peas, corn, and red bell peppers. To really heighten the the flavor you could grill sweet corn on the cob before sauteing in butter with the scallions.

Here's to spring showers and full bellies.
- Cait

Spotting Dinner - Pasta with English Pea Pesto

I saw an episode of Giada at Home the other day where she made pesto using spinach and arugula instead of basil... When I was checking out TasteSpotting and came across dianalynn's posting of pasta with pesto made from peas, I was inspired. What a great take on pesto, especially with fresh peas becoming available.

Photo from southernfood

Pasta with English Pea Pesto
via southernfood

Ingredients:

• 1 pound spaghetti or linguine
• 8 ounces diced ham
• 2 teaspoons olive oil or butter
• 1 cup frozen petite green peas, thawed or lightly cooked
• 3/4 cup packed torn basil leaves
• 1/4 cup fresh shredded Parmesan cheese, plus more for serving
• 2 cloves garlic, minced
• 5 tablespoons extra virgin olive oil
• 1/4 cup walnuts, optional
• salt and freshly ground black pepper, to taste

Preparation:

Cook spaghetti or linguine following package directions. Drain and rinse with hot water.

Meanwhile, in a small skillet, brown the ham in a few teaspoons of olive oil or butter.

Meanwhile, for pesto, combine in a food processor the peas, basil, Parmesan cheese, garlic, and walnuts, if using. Run the food processor, adding olive oil a little at a time. Taste and add salt and pepper, as needed.

Toss the ham and pesto with the hot pasta. Serve with more Parmesan cheese.
Serves 6.

To really "bulk" out the pasta, I'd serve this with a simple grilled chicken breast (or grilled chicken tenders). I've always prefered chicken tenders to a whole chicken breast.

Here's to fresh produce and full bellies.
- Cait