Recipe Page: Peas

Pea and Mint Risotto

Duration: 40 minutes

A unique and super tasty risotto.

Utensils

  • Large saucepan
  • Stirring spoon

Ingredients

  • 1 1/2 cups Arborio rice
  • 4 cups vegetable broth
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 1/4 cup fresh mint leaves, chopped
  • Salt and pepper, to taste
  • Olive oil, for sautéing

Instructions

  1. In a large saucepan, heat some olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened, about 5 minutes.
  2. Add the Arborio rice to the saucepan and cook for another 2-3 minutes, stirring frequently, until the rice is lightly toasted.
  3. Gradually add the vegetable broth to the saucepan, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
  4. Continue adding broth and stirring until the rice is creamy and cooked to al dente, about 20-25 minutes. Stir in the frozen peas during the last 5 minutes of cooking.
  5. Once the rice is cooked, remove the saucepan from the heat. Stir in the grated Parmesan cheese, butter, and chopped fresh mint leaves until well combined.
  6. Season with salt and pepper to taste.
  7. Serve the pea and mint risotto hot, garnished with extra Parmesan cheese and mint leaves if desired.

Pea and Ricotta Stuffed Shells

Duration: 60 minutes

Rich, delicious and full of flavour.

Utensils

  • Baking dish
  • Large bowl
  • Cooking pot

Ingredients

  • 12 jumbo pasta shells
  • 1 cup frozen peas, thawed
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh basil
  • Salt and pepper, to taste
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a baking dish with olive oil or cooking spray.
  2. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
  3. In a large bowl, combine the thawed peas, ricotta cheese, grated Parmesan cheese, beaten egg, minced garlic, chopped fresh basil, salt, and pepper. Mix well to combine.
  4. Spoon the pea and ricotta mixture into the cooked pasta shells, filling each shell generously.
  5. Spread half of the marinara sauce evenly over the bottom of the prepared baking dish.
  6. Arrange the stuffed pasta shells in the baking dish.
  7. Spoon the remaining marinara sauce over the top of the stuffed shells.
  8. Sprinkle the shredded mozzarella cheese over the sauce.
  9. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
  10. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.
  11. Serve the pea and ricotta stuffed shells hot, garnished with extra chopped basil if desired.

Spicy Pea and Potato Curry

Duration: 45 minutes

A super tasty curry with a fiery kick.

Utensils

  • Skillet or saucepan

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 2 potatoes, peeled and diced
  • 1 cup frozen peas
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish, optional)

Instructions

  1. Heat the vegetable oil in a large skillet or saucepan over medium heat.
  2. Add the chopped onion, minced garlic, and grated ginger, sautéing until softened, about 5 minutes.
  3. Stir in the curry powder, ground cumin, ground turmeric, and cayenne pepper. Cook for another minute until fragrant.
  4. Add the diced potatoes to the skillet, stirring to coat them in the spices.
  5. Pour in the diced tomatoes (with their juices) and coconut milk. Bring the mixture to a simmer.
  6. Reduce the heat to low and let the curry simmer gently for 15-20 minutes, or until the potatoes are tender.
  7. Stir in the frozen peas and cook for an additional 5 minutes, or until heated through.
  8. Season the curry with salt and pepper to taste.
  9. Serve the spicy pea and potato curry hot, garnished with chopped fresh cilantro if desired.