Pea Soup

from Nigella's How to Eat:

3 cups frozen peas
2 cups stock
Olive oil (preferably basil infused)

cook. zip in blender. serve with Parmesan.

Peas, Feta, and Crispy Prosciutto

from Real Simple


2 slices prosciutto
1 1/2 pounds peas, about 2 cups
2 T olive oil
2 ounces Feta, crumbled
2 scallions, thinly sliced

Heat oven to 450 degrees. Bake prosciutto 10-12 minutes, until crisp.

Cook peas in salted water, 5-10 minutes, until tender. Drain and rinse under cool water.

Toss peas with oil, Feta, scallions, prosciutto, salt and pepper. Serve at room temp.

Parmesan Peas

Parmesan Peas

Adapted from Jamie Oliver’s “Cook with Jamie”

Serves 4

• 4 BIG HANDFULS OF FRESH OR FROZEN PEAS
• 1 TABLESPOON BUTTER
• 1/2 CUP FRESHLY GRATED PARMESAN CHEESE
• A SMALL SQUEEZE OF LEMON JUICE
• FRESHLY GROUND PEPPER

1. Fill a large saucepan about two-thirds full of water, cover it, and bring it to a boil over high heat.
2. Add the peas and cook 3 minutes for fresh or 1 minute for frozen. (Taste one before draining to make sure they’re ready.)
3. Remove from the heat, save a small cup of the cooking water, and then drain the peas in a colander.
4. Put the peas back in the pan with some of the reserved water, and add the butter.
5. Stir, then sprinkle in the Parmesan, and stir again until every pea is coated in the cheese. (You may need to add a bit more water to loosen the peas.)
6. Add a small squeeze of lemon juice and a sprinkle of pepper, and serve immediately.

Peas, Zucchini, and Beans

1 cup of small white beans, cooked
2 medium zucchini, trimmed and diced
1 cup of peas
herbs: parsley, thyme, chives and/or savory
salt

Vinaigrette:
2 t dijon mustard
salt
1 T. white wine vinegar
3 T olive oil