Frozen peas. What to cook from green peas. What you need to cook delicious frozen peas

Many people are accustomed to the fact that tasty and juicy foods can only be consumed seasonally. But don't forget about freezing. Green peas, like many other products, are ideal for freezing for the winter. The process will not take more than half an hour, and you can enjoy the taste until the onset of the new season.

At the same time, peas are absolutely unpretentious in relation to their neighbors in the freezer. Today you will learn how to freeze green peas for the winter at home and enjoy delicious dishes.

The success of freezing and the taste of the product depend on the correct selection of peas. First, make sure that the pod is elastic and dense. If it feels too soft, slightly open or rough, it won’t work. It is better to eat it immediately.

Secondly, look at the color. Rich green is ideal. With a white tint, yellow, golden, brownish are not suitable.

Third, try lightly pressing the peas to determine their texture. It's difficult, but possible. It's best if they are meaty. Unripe peas are too soft, while overripe peas, on the contrary, are hard.

Important! Do not open the pods if you plan to freeze the peas in the pods. Excess air will make the beans taste unpalatable.

Preparing the refrigerator

Peas are not too picky about being in the freezer. Of course, it is better to have a separate container for legumes. If this is not available, take care of sealed packaging.. If you pack in a plastic bag, make sure there are two of them, not one. Peas do not really absorb foreign odors, but this does not mean that they can be placed in the same compartment, for example, with fish.

There is an interesting feature. Peas will retain their taste and beneficial qualities much longer if they are stored in a compartment with a very low temperature for the first two weeks. Suitable - about 18 degrees below zero. Modern freezers are equipped with a similar function, but if your model is not one of them, do not worry. You will just need to eat the peas 2-3 months faster.

Don't forget about the most basic things. The box must be clean and dry. The same applies to the containers in which you will freeze the product.

Preparation of raw materials

Proper preparation of raw materials is very important. Everything is simple here.

Sort the peas. Discard pods with dark spots or signs of dryness or rotting. Rinse suitable ones under running cool water. Hot temperatures will not have the best effect on the beans.

How to freeze

Peas are a product that can be frozen in many ways. The choice depends on how you intend to use it in the future and on storage conditions.

Raw peas

How to freeze raw peas:

1. Lay out a towel. Dry.
2. If you notice a defective pod, it is better not to freeze it.
3. Peel the peas.
4. Pack into bags or plastic containers.

Attention! Wash the peas while they are still in the pods. There is no need to rinse the beans.

Peeled peas after blanching

This is one of the simplest methods that does not require a lot of time and various actions. We recommend using it if you are going to prepare salads from frozen beans in the future.

Procedure:

1. Pre-select quality peas and remove all debris.
2. Boil the water.
3. Add peas to boiling water. You can drain the beans using a colander.
4. Leave in water for 1-2 minutes.
5. Fill a container with cold water, you can even add ice.
6. Transfer the workpiece from hot water to cold.
7. Leave for 10-12 minutes.
8. Lay out kitchen towels. .
9. Seal the dried beans.
10. Place in the freezer.

Pre-blanched in pods

The process is identical to the previous recipe:

1. Select elastic green pods.
2. Rinse thoroughly in cool water.
3. Boil the water.
4. Place the pods in a colander. You can blanch in several batches.
5. Place in boiling water for 3 minutes.
6. Prepare a container of ice water in advance.
7. Place the pods in cold water for 10 minutes.
8. Lay out a towel.
9. Dry the pods thoroughly evenly on all sides.
10. Pack and put in the freezer.

Important! Don't forget to cut off the tails of the pods.

Pea pods must be dry. Do not package wet beans.

Peas that are slightly overripe

Fruits of ideal ripeness for freezing are not always available. It happens that the harvest is overripe. What to do? Don't despair - these peas can also be frozen. In this case, the blanching method will come to the rescue again:

1. Rinse the pods. Remove the tails. Do not use fruits with spots.
2. Hull the peas.
3. Put the water on fire.
4. Place the peas in a colander and rinse. Repeat 2-3 times.
5. While the water is boiling, prepare a second container of very cold water.
6. Place a colander in boiling water for 1-2 minutes.
7. Transfer beans to ice water.
8. Dry after 10 minutes.
9. Package and store.

Important! The recipe is only suitable for slightly overripe peas. If the fruits are completely dry, it is impossible to “reanimate” them.

Peas in pods

The pods can be frozen whole or cut into oblong pieces. It all depends on the degree of maturity. If the pod is already becoming convex, it will not be possible to cut it. But a flat one is possible.

Procedure:

1. Cut the tails off the pods.
2. Remove the vein that connects the two flaps. This is easy to do by picking up the edge with a knife.
3. Rinse the pods in cool water.
4. Put the water on fire.
5. Place the workpiece in boiling water for 1 minute. Then dry the scalded pods.
6. Once they are completely dry, pack them in containers or plastic bags.
7. Avoid getting moisture into the container.

Canned peas

It happens that you open a can of peas, but all of them are not useful, and it’s a pity to throw away the rest. Smart housewives know that canned peas can be frozen:

1. Transfer the peas to a colander or sieve.
2. Rinse well.
3. Place on a towel and let dry completely.
4. Place in a container and store.

Important! You should not count on a high content of vitamins in frozen canned peas.

This product is well suited for adding to salads.

In ice trays

An interesting method that is becoming increasingly popular. Ice trays are provided in any freezer and differ only in shape and size. How to use them to freeze peas:

1. Select quality peas.
2. Clean.
3. Rinse the peas. Dry well.
4. Fill ice cube trays with beans.
5. Fill with water.
6. Freeze for 12 hours.
7. After this, carefully remove the frozen product from the mold and transfer it to a container for long-term storage. You don’t have to do this if you have the opportunity not to use the molds for other purposes for a long time.

Note! Be careful when filling the molds. Remember that when frozen, water expands the shape slightly. To prevent damage, leave a little free space at the top.

Any of the methods requires knowledge of several tricks:

1. If you put the peas in boiling water for 1-2 minutes, this will eliminate the bitterness.
2. Blanching helps preserve the color and shape of the fruit.
3. Thoroughly dried peas will never stick together or lose their round shape. But if it's wet, there can be trouble.
4. If you plan to use peas to decorate dishes in the future, maintaining their shape is especially important. To do this, freeze the peas first on a flat surface (cutting board, baking sheet). After 12 hours, transfer the workpiece to a container.

How long can you store

If you keep peas at a temperature below 18 degrees, 8-10 months of ideal storage are guaranteed. If the chamber freezes at a higher temperature, it is better to use the product within six months. Canned frozen peas should be eaten within 4 months.

How to defrost correctly

We've dealt with freezing, now it's important to learn how to defrost the product correctly. Everything is simple here, there are no special secrets, except perhaps the presence of sugar during cooking.

Procedure:

1. Put the water to boil.
2. Add a pinch of salt and sugar to boiling water. Mix thoroughly.
3. Place the frozen peas in the pan.
4. Cook for 5 minutes.
5. Rinse the peas under ice water using a colander or other container.

Thanks to sugar, the rich color of the legumes is preserved during defrosting. Pre-defrosting at room temperature is not necessary, as the peas become too soft and overcooked.

What dishes should I add frozen peas to?

Frozen green peas are used in the same dishes as the fresh product. When properly frozen, the taste remains unchanged. The salads turn out very beautiful. Canned peas are dull in color and softer in consistency, while frozen peas are firm and bright green.

For the salad

Peas perfectly complement a vegetable or meat salad, so feel free to add this ingredient to your favorite recipes.
How to defrost peas for salad:

1. Put water on the fire.
2. Add a spoonful of sugar and salt to boiling water. Stir, cook for 1 minute.
3. Add beans, stir.
4. Pour in 1 tablespoon of apple cider vinegar.
5. Cook for 5-7 minutes with the lid closed.
6. Remove the peas and cool. You can use a container of cold water.

Important! It is necessary to cool down. When hot, do not put peas in the salad, otherwise they will lose their shape.

Frozen peas will ideally refresh Olivier salad and go well with salads that contain boiled potatoes. The dish turns out not only tasty, but also satisfying.

Pea garnish

You can make a hearty and healthy side dish from frozen peas at any time of the year with the addition of other vegetables. This dish goes well with fried or steamed cutlets.

Ingredients:

• carrot;
• onion;
• frozen peas;
• salt;
• oil for frying.

Cooking method:

1. Chop the onions and carrots in any usual way.
2. Fry the vegetables over medium heat.
3. After 5 minutes, add frozen peas. No pre-defrosting is required.
4. Close the lid. Simmer for 7 minutes.

Advice. If desired, you can add a small piece of butter to the almost finished dish. The taste will become a little different, and the vitamins will be better absorbed. To add a spicy taste, add a mint leaf a minute before cooking.

Quick soup

The soup turns out light and tasty with the addition of frozen peas.

Ingredients:

• carrot;
• chicken fillet (any meat to taste);
• 1 egg;
• salt;
• 1 liter of water per 500 g of meat;
• greens optional.

Preparation:

1. Cook the meat broth.
2. While the broth is cooking, peel and dice the potatoes.
3. Fry the grated carrots and chopped onions in a frying pan.
4. Remove meat from broth.
5. Add all the vegetables to the broth.
6. After 10 minutes, add 1 cup frozen green peas.
7. Add the meat back to the broth.
8. Add salt and cook for 10 minutes.

You can add a boiled egg in portions to the finished dish for decoration. Greens are also added if desired.

Puree

Ingredients:

• potato;
• frozen peas;
• 1 tbsp. l. sour cream;
• butter;
• 1 clove of garlic;
• salt.

Cooking method:

1. Boil the potatoes for 20–25 minutes.
2. Add frozen peas. Cook for another 5 minutes.
3. Remove from heat, drain water.
4. Add chopped garlic, butter and a spoonful of sour cream.
5. Use a masher to give the dish the desired consistency.

Ideal to serve with fish.

Let's sum it up

Freezing peas does not take much time. Blanching preserves taste, color, and shape. Peas can be stored for a long time, up to 10 months. Legumes are frozen in various ways, depending on the features of the freezer and your own preferences.

The frozen product is great for vegetable, potato and meat salads, and a juicy side dish - for fish or meat. Pea puree without spices is included in the children's menu, and chicken soup will be appreciated by supporters of a healthy diet.

Posted by: kat_tkachenk0

A properly frozen product retains all vitamins and minerals. The same goes for green peas. It can be bought in the store both in summer and winter, unlike fresh. Preparing frozen green peas is easy. The process will take very little time. But even such an easy task has its own nuances.

Frozen green beans usually come already shelled. Before emergency freezing, they are blanched or steamed.

The procedure is carried out with young peas that are in the period of milk maturity. At this stage they have the sweetest taste, delicate texture and a large amount of sugar in the composition.

When peas are prepared using the blanching technique, after defrosting they do not need to be cooked, but can be immediately used for their intended purpose. For example, add it to a salad. But if the product needs to be cooked, it is better to do this by adding a minimum amount of water. The resulting broth can be used for a first course or sauce.

When buying a package of green peas in a store, you need to check the product for suitability. There should be no sticky lumps or a large amount of ice.

Green peas go well with sweet vegetables: carrots, potatoes and beets.

Advantages and disadvantages

Using frozen peas has a number of advantages:

• the product is cheap;
• available at any time of the year;
• with proper quick freezing, all vitamins are preserved;
• Suitable for immediate cooking, no need to defrost.

Unlike a canned product, a frozen one contains more nutrients.

Like any other product, green peas may be contraindicated for people with individual intolerance.

Cooking methods

Frozen green peas can be boiled, stewed in sauce, or baked in the oven. Eat as a side dish, use as an ingredient in a salad or other dish.

Cooking

The most common and easiest way to cook frozen beans is boiling. It is only necessary to follow the sequence of actions, then the vitamins are preserved and the product does not lose color.

1. Boil water in a saucepan.
2. Add a little salt and sugar. The latter will preserve the rich color of the product.
3. Throw the peas into the water without defrosting them first.
4. Cook over high heat with the lid closed. It will take 5-8 minutes. Cooking time depends on the age and type of beans. When the grains become soft, you can turn off the stove.
5. Sometimes a sprig of mint is added during cooking; it will make the taste of peas even more interesting and brighter.
6. Afterwards, the product is discarded in a colander, cooled and served as an addition to the main dish.

Another way to prepare green peas, which are later used for salad:

1. Bring water to a boil.
2. Add green peas.
3. Add 1.5 tbsp. l. salt and the same amount of sugar.
4. Then pour in 1 tbsp. l. apple cider vinegar. Let simmer for 10 minutes.
5. Remove beans from water and cool.

Green beans can liven up any salad with their interesting appearance and pleasant taste.

In the oven

Using special clay dishes, you can prepare a simple and hearty soup that uses 3-4 ingredients.

1. Peas must first be boiled on the stove. And then transfer it to a clay pot. Add some water in which the beans were cooked.
2. Grind the boiled eggs and place in a container.
3. Place in the oven. To cover with a lid. Adjust heat to medium. 20 minutes is enough.
4. When serving the pot on the table, you need to add fresh cucumber cut into slices, sour cream and herbs.

This summer soup will appeal to all family members. It is filling and light at the same time. It is convenient to cook not only first courses, but also second courses in pots. For example, rice with vegetables and peas, meat or fish with green beans.

Extinguishing

Frozen green peas can be sautéed in a variety of sauces or simply using broth.

1. Frozen beans are tossed into the melted butter.
2. Sugar, salt and sour cream are added.
3. It will take 15 minutes to simmer. The lid must be closed.

You can use broth, tomato paste, white wine, cream, mayonnaise as a stewing liquid.

Puréeing

Green pea puree is an excellent side dish for meat or fish. If you do not add spices and a large amount of salt, then this dish can be offered to your child. The bright color will interest children, and they will happily devour it and ask to cook it again.

1. Boil potatoes in salted water for 20 minutes. Add frozen peas. After 5 minutes, turn off the stove.
2. Excess water is drained. Add butter, sour cream and finely chopped garlic. Can be seasoned with spices and salt.
3. You need to turn the dish into puree using a masher. If you use a blender, the mixture will become viscous and sticky.

Delicious frozen green pea dishes

You can prepare many different dishes from green peas:

• salad;
• pilaf;
• casserole;
• filling for pancakes, pies and pies;
• cutlets;
• pate;
• puree.

To get pea puree, you need to puree it immediately after cooking, when it is still hot. Only in this case can a uniform consistency be achieved.

Pea soup is a dietary product. You can diversify your diet by including various additives: vegetables, rice, spices and herbs. These first courses can be eaten both hot and cold.

Subtleties and tricks of cooking

• Sometimes butter is added when cooking peas. It makes the beans more tender and flavorful.
• The sauce can be made from sour cream, sugar, potato flour and yolks. Pre-boiled peas are poured with sauce and boiled. At the end you can add greens. Serve beans with meat or potatoes.
• A sharp change in temperature will help preserve the bright color of the beans. Immediately after cooking it is doused with cold water.
• Boiled peas cannot be used immediately after cooking. When it cools down, place it in the refrigerator. And then heated in a mixture of butter and water.
• If the peas suddenly harden, they must be dipped first in hot water and then in cold. This way you can restore its juiciness and softness.

Dishes made from green peas include salads, soups, a side dish or sauce; almost anything can be prepared from it. Green peas of some varieties do not need to be blanched, and they can be added fresh to salads, first and second courses. 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. An 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 a 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 meat products cut into small cubes. 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 herbs. 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 the 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. Mix the finished rice 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, pressed garlic, walnuts and olive oil. Season with salt and pepper. Stir in sautéed ham. Serve the spaghetti with pea pesto and plenty of 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 potatoes and peas and pour sauce over them.

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

Larisa Shuftaykina

We present 5 interesting and very easy-to-prepare dishes made from green peas.

We are used to green peas in cans.
Well, or at least, frozen.
But in the summer there is an excellent opportunity to cook and enjoy young fresh peas.
The most delicious and sweetest are in tender young pods.
It is cooked and eaten directly with the pods.
And this is done very easily and quickly.

First you need to tear off the tails from the stems of the pods. Pull and the tails will remove the tough fibers from the bottom of the pod. And then the peas need to be thrown into boiling salted water. For 2 minutes. Remove with a slotted spoon and immediately rinse with cold water to stop the cooking process. Then the peas will turn out crispy and crispy.

Then it’s even simpler: add butter, salt (if necessary), pepper. And can be served as a side dish. Suitable for meat and poultry, grains, fish, even mushrooms. Or you can make a salad. Peas are a very versatile product.

But the side dish is not everything. You can make pies, casseroles, and hot snacks from green peas. Introducing 5 quick and interesting recipes using pea pods.

Pea and zucchini casserole

INGREDIENTS:

2 young zucchini
2 handfuls of young peas in pods

5 tooth garlic

1 bunch of dill

1 cup sour cream

1 tsp butter

Salt and black pepper

PREPARATION:

Step 1. Cut the zucchini into thin slices, add salt, place in a colander and leave for 15 minutes to remove excess moisture.

Step 2. Wash the peas, tear off the tails and blanch for 2 minutes in boiling water.

Step 3. Finely chop the greens, pass the garlic through a press. Mix with herbs.

Step 4. Add sour cream to the herbs and garlic, salt and pepper.

Step 5. Grease the mold with oil, lay out the zucchini in layers, sprinkle them with pea pods and brush with beaten egg.

Step 6. Pour in sour cream sauce, bake in the oven at 180 degrees for about 40 minutes.

Fried peas in pods

INGREDIENTS:

500 g snow peas
2 teeth garlic

2 tbsp. vegetable oil

1 tbsp. fish sauce

Black pepper

PREPARATION:

Step 1. Wash the peas, tear off the tails.

Step 2. Heat the oil, crush the garlic cloves and fry them in the oil.

Step 3. Add peas and fry for 4-5 minutes, stirring.

Step 4. Add sauce, pepper and maybe a little sugar. Stir and turn off the heat.

Peas with chanterelles

500 g small strong chanterelles

500 g young peas in pods

3-4 tbsp. ghee

3 teeth garlic

Bunch of parsley

Salt and ground black pepper

PREPARATION:

Step 1. Sort out the chanterelles, clean them of debris, and rinse quickly.

Step 2. Blanch the chanterelles in boiling water for 2 minutes. Then fry in half the oil.

Step 3. Finely chop the parsley, pass the garlic through a press.

Step 4. Fry the peas with salt and pepper. Fry for 4 minutes.

Step 5. Mix peas and chanterelles, season with parsley and garlic. Simmer for 5 minutes. And serve.

Pie with pea pods

INGREDIENTS:

1 package puff pastry
300 g green peas

1 onion

2 carrots

1 small zucchini

3-4 tbsp. sour cream

1 tsp ghee

Grated hard cheese

PREPARATION:

Step 1. Peel the onion, zucchini, carrots. Cut everything into very thin circles.

Step 2. Rinse the peas. Cut the pods in half.

Step 3. Roll out the dough, put it in a greased mold, so that the dough covers not only the bottom, but also the sides. Prick the dough with a fork.

Step 4. Arrange the vegetables beautifully.

Step 5. Beat eggs with sour cream, pepper and salt. Pour the vegetables over the dough.

Step 6. Bake in the oven for 45 minutes. When the vegetables begin to brown, sprinkle with cheese.

Peas in creamy sauce

INGREDIENTS:

400 g snow peas

½ cup heavy cream

1 tsp lemon zest

Grated hard cheese

Sugar, salt, black pepper

PREPARATION:

Step 1. Blanch the peas in salted water for 2 minutes. Then rinse with ice water, drain in a colander and dry on a paper towel.

Step 2. Bring the cream to a boil over low heat, add zest, cheese, sugar and salt and pepper. Stir thoroughly.

Step 3. Add peas to the sauce and heat for 4-5 minutes.

Bon appetit!