This is Mike's favorite salad. Fresh and delicious. I also used the pea, olive oil, mint, lemon juice, salt and pepper idea tonight and added it to penne. Presto! Fresh English Pea Pasta.
2 cups water
1 cup shelled green peas (about one pound unshelled)-we use frozen
6 cups trimmed arugula-we used mixed greens
¼ cup chopped fresh mint
1 ½ tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
½ tsp salt
¼ tsp ground black pepper
½ cup (2 ounces) shaved fresh pecorino romano cheese- we have used parmesan, but both are yummy
1. Bring 2 cups water to a boil in a medium saucepan. Add peas; cook 1 minute. Drian, plunge peas into ice water; drain
2. Combine peas, arugula, and mint in a large bowl. Add lemon juice, olive oil, salt and pepper; toss well. Sprinkle with cheese. Serve immediately.
Yield: 8 servings (serving size: about 1 cup salad, and 1 tablespoon cheese)
Nutritional Information
Calories 90 (40% from fat); Fat 4 g (sat 1.3 g, mono 1.4g, poly 0.2g) Protein 5.6g; Carb 9.1g, Fiber 3.3g, chol 6mg; iron 1.1mg, Sodium 342 mg, calc 107mg
Yum! And good idea about the pasta!
ReplyDeleteWe made this tonight and it was terrific. We rarely eat peas. It turns out we just didn't know how to make them.
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