Best 4 Pretty Stuffed Spring Peas Recipes
Indulge in a symphony of flavors with stuffed spring peas, a delightful culinary creation that will tantalize your taste buds and impress your guests. These vibrant green pods, bursting with springtime freshness, are meticulously filled with a delectable array of ingredients, promising a delightful combination of textures and flavors in every bite. From classic fillings like seasoned rice and herbs to creative options such as creamy cheese and savory bacon, each recipe offers a unique twist on this classic dish. Whether you prefer a simple and elegant presentation or a more elaborate and colorful one, these stuffed spring peas are sure to be the highlight of your next meal. With their delicate sweetness and endless versatility, they are perfect as an appetizer, side dish, or even a light main course. So embark on a culinary journey and discover the endless possibilities of stuffed spring peas, a dish that will leave you craving for more.
Let's cook with our recipes!
CREAMY SPRING PEAS WITH PANCETTA
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.
- Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.
- Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.
- Photograph courtesy Anna Williams
Nutrition Facts : Calories 216, Fat 13 grams, SaturatedFat 7 grams, Cholesterol 43 milligrams, Sodium 595 milligrams, Carbohydrate 17 grams, Fiber 4 grams, Protein 11 grams, Sugar 7 grams
CRAB-STUFFED SNOW PEAS
"These crunchy appetizers have a wonderful crabmeat flavor and make an attractive addition to your nibble tray. Plus, they're simple to prepare. -Agnes Ward, Stratford,Ontario
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 16 appetizers.
Number Of Ingredients 7
Steps:
- In small bowl, combine the crab, mayonnaise, chili sauce, salt, pepper sauce and pepper. , Place snow peas in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 30 seconds for until softened. Drain and immediately place snow peas in ice water. Drain and pat dry. , With a sharp knife, split pea pods along the curved edges. Spoon 1 tablespoon of crab mixture into each. Refrigerate until serving.
Nutrition Facts : Calories 25 calories, Fat 2g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 78mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
PRETTY STUFFED SPRING PEAS
Submitted to Taste of Home magazine April/May 2010 by Phyllis Cooper of yarmouth Port, MA. These sound like a yummy snack! Prep time doesn't include the overnight refrigeration.
Provided by Shelby Jo
Categories Vegetable
Time 30m
Yield 3 dozen
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients. Cover and refrigerate overnight.
- Let filling stand at room temperature for 30 minutes. Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add snow peas; cover and boil for 1-2 minutes.
- Drain and immediately place peas in ice water. Drain and pat dry. Gently split peas open, pipe about 1 teaspoon of filling into each pod.
Nutrition Facts : Calories 279.6, Fat 26.1, SaturatedFat 14.6, Cholesterol 83.3, Sodium 245.2, Carbohydrate 6.8, Fiber 1.3, Sugar 4.1, Protein 5.8
SPRING PEAS WITH PANCETTA
This comes from the April 2005 issue of Cooking Light. They recommend that you do not substitute bacon for the pancetta as the smoky flavor would overwhelm the peas. The unsmoked pancetta really balances the sweetness of the new peas. You can substitute frozen petite green peas for the fresh.
Provided by Kim127
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat a non-stick skillet over medium-high heat. Add the pancetta and saute for about 5 minutes or until the pancetta is crispy. Remove pancetta. Chop pancetta into pieces.
- Add onion and garlic to the drippings in the skillet. Saute for 2-5 minutes until tender.
- Add peas, broth, sugar, salt and pepper. Simmer, stirring occasionally, for about 5 minutes or until the peas are at the desired tenderness.
- Stir in chopped parsley and pancetta. Stir and heat through.
- Serve.
Tips:
- Choose fresh, young peas. They should be plump and have a bright green color.
- Blanch the peas before stuffing them. This will help to set their color and prevent them from becoming overcooked.
- Use a variety of fillings. Try using different cheeses, herbs, and vegetables to create unique and flavorful stuffed peas.
- Don't overstuff the peas. You want them to be able to close properly and cook evenly.
- Cook the stuffed peas in a flavorful broth. This will help to infuse them with flavor and keep them moist.
- Serve the stuffed peas warm. They can be enjoyed as an appetizer, side dish, or main course.
Conclusion:
Stuffed spring peas are a delicious and versatile dish that can be enjoyed in many different ways. With a little creativity, you can create unique and flavorful stuffed peas that will impress your friends and family. So next time you're looking for a new and exciting way to serve peas, give stuffed spring peas a try!
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