1. Pine nuts fry and chill. Chop the garlic. Prepare a bowl of ice water. In a medium saucepan, bring lightly salted water to a boil. Add peas and cook for 2 minutes. Drain the water and put the peas in a bowl of ice water, then strain again. Set aside 1/2 cup boiled peas.

2. Blend remaining peas in food processor with garlic, pine nuts, 1/3 cup grated cheese Parmesan and salt before getting homogeneous mass, about 2 to 3 minutes.

3. Gradually pour olive oil and mix. In a large saucepan of salted water, boil the Linguine pasta according to package directions. Set aside about two cups of the liquid left over from cooking the pasta. Drain the remaining water and return the pasta to the pot.

4. Mix the pasta with the prepared sauce, add the required amount of liquid to achieve the desired consistency and cook over moderate heat for 1 minute. Salt to taste, add ground black pepper if desired. Serve immediately, sprinkled with chopped basil or mint leaves if desired, and the remaining grated Parmesan cheese.

In winter, when there are not many seasonal vegetables, green peas are a great addition to your daily diet. You can use it fresh, frozen or canned as independent garnish, and as a component of more complex and multicomponent dishes.

Soups, salads, roasts, vegetable stews- any dishes will become tastier if you add peas to them. Today we will talk about its main properties and give 2 recipes that will help you diversify your home menu.

What is useful and harmful green peas

Green peas contain a fairly high amount of protein by the standards of vegetables. Despite this, it is very well and quickly absorbed by the human body. Peas are rich in vitamins A, C, H. In addition, it contains about 25 minerals useful for the body, including phosphorus, potassium, sodium, and iron.

Healthy fats, sugars, amino acids, lecithin - that's just a small part chemical composition green peas. Vitamin K contained in it helps to absorb calcium and strengthen bones. Chloroform and antioxidants contribute to the prevention of cancer by preventing the formation of cancer cells. Folic acid affects the growth, repair and metabolism of nerve cells, strengthening the nervous system.

Doctors recommend eating green peas to protect yourself from beriberi, kidney and liver problems. It helps to remove sand from the kidneys, support the cardiovascular system, prevent heart attacks and strokes, so it must be present in the diet of the elderly. In addition, peas help maintain skin tone and youth, which is also important.

Like any product, green peas have contraindications. You should not get involved in them with serious problems with the intestines, during an exacerbation and in case of indigestion. With gout and increased flatulence, its use should also be limited, but regular use of a small amount will not bring tangible harm, but, on the contrary, will improve well-being.

canned peas

Today, many doctors and nutritionists talk about the dangers canned peas. Try not to buy a product that says "sublimated". It is recovered from dry peas by sublimation. This is not a natural product, but only close to it in appearance.

But even in the composition of ordinary canned peas, not everything is so smooth - it contains dyes, preservatives, a huge amount of sugar and salt, which makes this product quite dangerous for the body.

Even when choosing well-known manufacturers and the "clean" composition of the product, it is worth considering that the shelf life of such peas is for some reason not so short. Therefore, it is easier to preserve green peas yourself from young peas purchased in the summer season.

How to choose peas

In order for green peas to be beneficial, you need to choose them correctly. If you want to buy fresh peas, then focus only on young peas - elastic to the touch, brain varieties are best. It should be uniform in color, pleasant green in color, without inclusions and spots. It should not have wormholes and visible damage, scratches and breaks; it should be tightly closed and appear juicy in appearance, not devoid of moisture.

If you choose frozen green peas, then buy a shock-frozen product. And of course a well-known and reliable manufacturer. But canned peas, if you really can’t refuse it completely, choose based on the composition. The fewer additional ingredients listed other than peas and water, the better for your health.

green pea sauce

This gentle cream sauce- the perfect accompaniment to meat or vegetable dishes. Served with minced cutlets, turkey meatballs, potato croquettes with cheese or pasta, it brings out the taste of the main course and complements it with freshness and aroma.

Ingredients:

Fresh or frozen peas - 0.5 kg
Onion- 1 PC.
Flour - 1 tbsp. l.
Vegetable oil - for frying
Chicken bouillon- 350 ml
Cream 33% - 150 ml
Parsley - to taste
Salt, pepper - to taste

Cooking method:

Blanch the peas in boiling salted water for about 5 minutes. Remove with a colander and let the remaining water drain.

Finely chop the onion and fry in vegetable oil until transparent, sprinkling it with flour.

Pour the broth into the onion and simmer it over low heat for about 15 minutes.

Add peas, leaving about 100 grams of it, and chopped parsley. Pour in the cream, puree, transfer to a gravy boat and add the remaining peas.

We offer you a recipe for an unusual, but very delicious sauce. We will cook it with green peas. We are sure that it will fit into your daily menu and become quite popular in your family. Sauce is a great addition. various dishes and goes well with fish or meat.

Required products

• green peas - 500 gr
• onion - 1 pc.
• paprika - 1 tsp
• flour - 2 tbsp
• vegetable oil- 2 tbsp
• butter- 1 tbsp
• cream - 200 ml
• water - 600 ml
• salt, pepper to taste

Let's start cooking

1. Peel the onion and cut into small pieces.
2. Pour vegetable oil into a saucepan with a thick bottom and add butter. Heat it up well and add the onion. Fry it over low heat until golden brown and add paprika, mix everything quickly.
3. Add flour to the resulting mass and mix again. We pass everything together for 1 minute.
4. Then add water and mix quickly until smooth.
5. Salt and pepper the mixture to taste, mix and put green peas.
6. Bring the mass to a boil and boil under ajar lid for 25-30 minutes.
7. V ready sauce Pour in the cream, stir and cook for another 2 minutes. If desired, add dill to the sauce.
8. Ready-made sauce is best served with mashed potatoes prepared according to the recipe from our website.

My family loves all sorts of gravies, various chutneys, sauces. In my opinion, it is they who bring variety, give even the most regular dish juiciness and originality.

This gravy pairs wonderfully with boiled rice, with different pasta, mashed potatoes and buckwheat porridge.

You can make the dish more liquid by adding the right amount of water.

Cheese and pea gravy to your taste and desire can be supplemented with any fresh herbs.

Of the spices, I recommend our favorite set - asafoetida (a substitute for the taste of onions and garlic, as well as just a healthy spice), turmeric, ground black pepper, paprika. In addition to these spices, I strongly recommend trying black salt instead of regular salt, and the usual bay leaf will not be out of place.

Heat oil (or ghee) in a frying pan. Put the Adyghe cheese, cut into small cubes. The fire should be below the maximum so that the cheese does not burn, but strong enough so that the cheese is not stewed, but fried. Depending on the moisture content of the cheese, it may "splatter". Also, if the cheese is stirred too often with insufficient fire strength, then the cheese can turn into porridge, and we need neatly fried cubes.

Transfer the fried cheese to a plate, and add a little more oil to the pan, put slices of peeled tomatoes. Add spices, stir and simmer until the tomatoes are soft.

Add tomato paste, sour cream, salt, mix. Bring to a boil. Water can be added at this stage if necessary.

Now turn Adyghe cheese and canned peas. Put them on the skillet.

Stir, bring to a boil and remove from heat.

Cheese and pea gravy is certainly good freshly cooked hot, and it is better to serve it that way, but chilled it will complement your everyday dishes in a worthy way.

We will prepare the sauce for salmon first, so that later we can quickly cook the fish and serve it immediately, since the fish cooks very quickly.

Chop the shallot very finely. If you couldn’t buy shallots, you can take white onions, which have a milder taste, or ordinary onions. Pour olive (or any vegetable) oil into a suitable volumetric, thick-bottomed stewpan, and when it heats up, add a piece of butter. As soon as the butter melts, add and sauté our chopped onion over low heat until soft, it should become transparent.

After that, add frozen peas to the onion, without defrosting directly, and, stirring, cook for several minutes.

After that, it's time to add liquid to the sauce: fish broth or, in its absence, just boiling water and cream. Cream can be taken in any fat content, ranging from ten to thirty-five percent fat cream, depending on this, the sauce will have a more or less creamy taste.

Now season our sauce to taste with a pinch of sugar, salt and pepper and turn it into a smooth puree with an immersion blender. For perfect silkiness, you can rub the sauce through a sieve, but this is not necessary.

The sauce is ready and you can quickly cook the fish. I usually buy a piece of chilled salmon on the skin, remove the skin, cut the fish into portions, remove the bones and then cook in the chosen way. For this recipe, you can also take salmon or trout cut into steaks, if it’s more familiar.

Salmon is a fatty fish, so I didn’t pour oil into the pan to fry it, I just smeared the bottom with a brush and that’s it. Rinse the fish pieces, pat dry with paper towels, season with salt and pepper, and fry on all sides until tender. fully prepared and blush, about ten minutes. Serve fish immediately with pea sauce, herbs, lemon wedges.