Best 5 Rosemary Peas With Pinenuts Recipes

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Embark on a culinary journey with a vibrant and flavorful dish that tantalizes the taste buds. Rosemary Peas with Pinenuts, a delectable side dish or a delectable vegetarian main course, is an explosion of flavors and textures that will leave you craving for more. This recipe combines the earthy and aromatic flavors of rosemary with the sweetness of peas and the nutty crunch of pinenuts, creating a symphony of flavors that dance harmoniously on your palate. Accompanied by two additional enticing recipes, this article offers a trio of culinary delights that celebrate the versatility and goodness of peas. Whether you seek a quick and easy weeknight meal, a healthy and satisfying lunch, or an elegant dish to impress your guests, these recipes have something for every occasion and every palate. Prepare to be captivated by the vibrant colors, enticing aromas, and delectable flavors that await you in this culinary exploration.

Check out the recipes below so you can choose the best recipe for yourself!

RADISH AND SNAP PEA BITES WITH ROSEMARY BROWN BUTTER DRIZZLE



Radish and Snap Pea Bites with Rosemary Brown Butter Drizzle image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 20 to 24 bites

Number Of Ingredients 6

1 1/2 cups sugar snap peas, cut in half
1 1/2 tablespoons extra-virgin olive oil
1 bunch Easter Egg radishes (red is fine, too) with tops, roots discarded, leaves reserved, radishes cut in half
1 teaspoon kosher salt
4 tablespoons unsalted butter
1 tablespoon fresh rosemary, finely chopped

Steps:

  • Add 10 to 12 ice cubes to a medium mixing bowl and fill with cold water. Set aside.
  • Place 4 cups of water in a medium saucepot and bring to a rolling boil over medium-high heat. Add the snap peas and blanch for 1 minute. The pea pods will turn bright green and become tender. Remove immediately with a slotted spoon and place in the ice water; this will stop the cooking. Transfer the peas to a double layer of paper towel to wick away the water.
  • Heat a large skillet on medium-high heat. Add the oil and get it hot, 1 to 2 minutes. Place the radishes cut-side down in the skillet. Season with the salt. Turn down the heat to medium. Cook the radishes until the bottoms just begin to brown and the radishes feel tender when tested with a knife, 10 to 15 minutes. Remove from the heat.
  • While the radishes are cooking, trim 20 to 24 wooden kebab skewers (depending on how many radishes are in your bunch) to 3 1/2 inches long--kitchen shears should do the trick. Thread the peas on the skewers to prepare the bites.
  • Five minutes before the radishes finish browning, prepare the brown butter sauce. Heat a skillet on medium-high heat until hot. Add the butter. It will immediately sizzle and foam. Stir with a wooden spoon for 4 to 5 minutes. The butter will begin to darken. Add the rosemary. The butter will crackle and foam again and release the fragrance of the rosemary. Continue to cook until it turns a beautiful, deep brown color yet doesn't burn, another 2 to 3 minutes. Remove from the heat.
  • Add the radishes to the skewers and finish each with 1 radish leaf. Place the bites on a cake stand or platter. Drizzle with the brown butter. Serve immediately.

PEAS WITH PINE NUTS (PISELLI CON PIGNOLI)



Peas With Pine Nuts (Piselli Con Pignoli) image

Make and share this Peas With Pine Nuts (Piselli Con Pignoli) recipe from Food.com.

Provided by smellyvegetarian

Categories     Vegetable

Time 20m

Yield 1/2 cup, 8 serving(s)

Number Of Ingredients 9

1/2 cup chicken broth (low sodium)
1/2 medium onion, sliced
1/2 teaspoon sugar
20 ounces frozen peas
1 teaspoon olive oil
1 ounce pine nuts
1 teaspoon dried rosemary (or italian seasoning)
1/4 teaspoon salt
black pepper

Steps:

  • Bring broth, onion, and sugar to a boil over high heat. Add peas and cook until tender, about 3 minutes. Drain. Discard liquid and onion slices and set peas aside.
  • Heat oil in a large skillet over medium heat. Add pine nuts and cook, stirring, about 3 minutes or until golden brown. Add rosemary, then peas and saute until heated through. Season with salt and pepper and serve.

Nutrition Facts : Calories 90.1, Fat 3.4, SaturatedFat 0.3, Sodium 196.3, Carbohydrate 11.2, Fiber 3.5, Sugar 4.3, Protein 4.6

CARAMEL PEARS WITH ROSEMARY, HONEY AND WALNUTS



Caramel Pears With Rosemary, Honey and Walnuts image

This beautiful, aromatic autumn dessert can be prepared several hours in advance, then re-warmed to serve. Feel free to use any variety of pear, and serve with vanilla ice cream, if desired.

Provided by David Tanis

Categories     easy, dessert

Time 1h

Yield 6 servings

Number Of Ingredients 13

6 small, slightly under-ripe pears, such as Bartlett, unpeeled, halved and cored
2 star anise pods
1 (2-inch) piece cinnamon stick
1/2 teaspoon fennel seeds
2 whole cloves
1/2 cup light brown sugar
1/2 cup golden raisins
1/4 cup dark rum
3 tablespoons lemon juice
3 tablespoons unsalted butter, cut in small cubes
2 tablespoons mild honey
1 tablespoon rosemary leaves, from a small sprig
1/2 cup roughly chopped walnuts

Steps:

  • Heat oven to 400 degrees. Choose a baking dish or roasting pan large enough to hold pears in one layer, or use 2 pans. Scatter star anise, cinnamon stick, fennel seeds and cloves on bottom of dish.
  • Put pears in a large mixing bowl. Add brown sugar, raisins, rum and lemon juice. Coat pears evenly with mixture. Transfer to baking dish, cut-side down, in one layer. Dot with butter.
  • Bake, uncovered, until pears are soft and well caramelized, about 45 minutes. Remove pears from oven, and let them sit at room temperature. Shortly before serving, drizzle the pears with honey, and sprinkle them with rosemary leaves and chopped walnuts. Bake for 10 minutes. Serve warm with plenty of sauce from the baking pan.

PINE-NUT COOKIES WITH ROSEMARY



Pine-Nut Cookies with Rosemary image

Toasted pine nuts and a splash of best-quality olive oil lend these crumbly-chewy cookies rich flavor. Rosemary adds a savory note to each bite.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 6 1/2 dozen

Number Of Ingredients 12

3 1/2 teaspoons coarsely chopped fresh rosemary
1/4 cup pine nuts, toasted, plus more for topping cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon coarse salt
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
2 tablespoons extra-virgin olive oil
3 tablespoons heavy cream
1 large egg
Fine sanding sugar, for sprinkling

Steps:

  • Preheat oven to 325 degrees. Finely chop rosemary in a food processor. Add pine nuts; pulse until coarsely ground. Transfer to a large bowl. Whisk in 2 cups flour, the baking soda, ginger, and salt; set aside.
  • Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Mix in egg, then remaining 1/4 cup flour.
  • Shape dough into 3/4-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers, and top each with a pine nut. Sprinkle with sanding sugar.
  • Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely.

ROSEMARY PORK MEDALLIONS WITH PEAS



Rosemary Pork Medallions with Peas image

It's nice to have a quick meal to fix after coming home from work. It's simple to prepare and doesn't use a lot of ingredients, so it's great for beginner cooks. -Laura McAllister, Morganton, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 pound pork tenderloin, cut into 1/2-inch slices
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 tablespoon olive oil
2 teaspoons butter
1 cup reduced-sodium chicken broth
1 garlic clove, minced
1 teaspoon dried rosemary, crushed
2 cups frozen peas

Steps:

  • Sprinkle pork with salt and pepper. Toss with flour to coat lightly; shake off excess., In a large skillet, heat oil and butter over medium heat. Add pork; cook until tender, 1-2 minutes on each side. Remove from pan; keep warm., In same pan, add broth, garlic and rosemary; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is reduced by a third, 2-3 minutes. Stir in peas; cook until heated through, 2-3 minutes longer. Serve with pork.

Nutrition Facts : Calories 260 calories, Fat 10g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 571mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

Tips:

  • For the best flavor, use fresh rosemary. If you only have dried rosemary, use half the amount.
  • Fresh or frozen peas can be used in this recipe. If using frozen peas, thaw them before cooking.
  • Pine nuts can be toasted in a dry skillet over medium heat until golden brown. Keep a close eye on them, as they can burn easily.
  • Lemon zest adds a bright, citrusy flavor to the dish. If you don't have a zester, you can use a microplane grater.
  • Serve rosemary peas with pinenuts as a side dish or as a main course with a side of rice or quinoa.

Conclusion:

Rosemary peas with pinenuts is a simple but flavorful dish that can be enjoyed as a side dish or main course. The combination of rosemary, peas, and pinenuts is delicious and nutritious. This dish is also a good source of fiber, protein, and vitamins A and C.

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