Smashed Peas Recipes

TAGLIATELLE WITH SMASHED PEAS, SAUSAGE, AND RICOTTA CHEESE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.
• Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside. Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately.

EASY TRADITIONAL BRITISH MUSHY PEAS

Steps:

• Gather the ingredients.
• Place the peas in a large bowl or stockpot; they need plenty of room to expand. Add the baking soda and cover with 2 cups of boiling water. Stir until the baking soda dissolves.
• Let the peas soak for a minimum of 12 hours.
• Drain and rinse the peas well in a colander, then transfer them to a large pot.
• Cover the peas with cold water (about 2 cups) and bring them to a boil.
• Lower the heat and simmer the peas uncovered for approximately 30 minutes or until they soften and turn mushy.
• Season the peas with salt and pepper to taste. Add the optional sugar if you prefer them slightly sweeter, heavy cream or milk to give them a fluffier texture, or butter for flavor. You can also smash them with a fork for a smoother texture, or run them through the food processor if you prefer a puree.
• Serve the mushy peas hot with fish and chips or a tasty meat pie. Enjoy.

MUSHY PEAS I

Steps:

• Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender.
• Drain peas, and transfer to a blender or large food processor. Add cream, butter, salt and pepper to peas, and process until blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.

SMASHED PEAS WITH FRESH MINT

Steps:

• Quarter leek lengthwise, then slice crosswise into 1/4-inch-thick pieces. Place leeks in a large bowl of cold water, and let stand for 5 to 10 minutes to rid them of dirt and sand. Lift leeks out of the water with a slotted spoon, and drain on paper towels.
• In a medium skillet, heat 1 tablespoon olive oil over low heat; add garlic, shallots, leeks, salt, and pepper. Cook until very soft but not browned, about 15 minutes. Add peas, raise heat to medium, and cook, stirring, until peas are heated through, 3 to 5 minutes.
• Transfer the pea mixture to the bowl of a food processor. Add chicken stock and remaining tablespoon of olive oil; pulse until mixture is a coarse puree, about 12 pulses. Transfer half the puree to a medium bowl. Process the remaining half for 15 seconds, then combine with the coarsely pureed peas. Adjust seasoning with salt and pepper, if necessary.
• Transfer smashed peas to a serving dish. Stir in mint. Serve immediately or at room temperature.

BUTTER-SMASHED PEAS WITH RADISHES

Steps:

• Bring salted water to a rolling boil in a saucepan over high heat. Add peas. Cook until tender, about 5 minutes. Drain and set aside.
• Reduce heat to medium and add butter to saucepan. Stir in radishes; cook, stirring often, until translucent, about 3 minutes.
• Transfer radishes to a plate and return drained peas to pan. Mash peas lightly or until desired consistency with a potato masher. Stir in radishes and mint. Season with Parmesan cheese, salt, and black pepper to taste.

SMASHED PEAS AND RICOTTA CHEESE

Steps:

• To a medium pot over medium heat, add oil, then butter and onion. Saute onion bits 2 minutes, then add frozen peas, raise heat a bit. Stir peas to heat them through and allow their water to evaporate. When peas are heated through, add ricotta and parsley to the pan and smash cheese together with the peas. Add lemon zest. Season mixture with salt and pepper and serve.

MASHED PEAS

Steps:

• Heat the olive oil in a skillet, and cook and stir the frozen peas, mint leaves, and green onions until the peas are hot and tender but still bright green, 7 to 10 minutes. Pour the peas into a bowl, and mash until the peas are thoroughly crushed but still slightly chunky. Stir in the butter, brown sugar, and salt and pepper, and mix until the sugar has dissolved. Serve warm or cold.

SMASHED POTATOES AND PEAS

Steps:

• Briskly simmer milk, potatoes, garlic, thyme, salt, and pepper in a 2-quart saucepan over moderate heat, partially covered, 10 minutes (do not let boil).
• Add peas and cook, partially covered, until potatoes are tender, about 5 minutes. Remove from heat, then add butter and let stand, covered, until melted, about 1 minute. Discard thyme.
• Coarsely mash mixture with a potato masher or large fork. Thin with additional milk if desired.

SMASHED POTATOES AND PEAS

Steps:

• Generously cover potatoes with cold water in a small saucepan. Add 1/2 teaspoon salt. Simmer, covered, until just beginning to get tender, about 8 minutes.
• Add peas and simmer, partially covered, until potatoes are tender, about 5 minutes. Drain, then return to pan. Add butter, milk, and 1/8 teaspoon each of salt and pepper. Let stand off heat 1 minute, then add scallion. Coarsely mash.

SMASHED PEAS WITH MINT BUTTER

Steps:

• Cook peas with water and 1/2 teaspoon salt in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until heated through and tender, about 8 minutes.
• While peas cook, stir together butter, mint, parsley, pepper, and remaining 3/4 teaspoon salt until combined well.
• Pulse peas (with cooking water) in 2 batches in a food processor until coarsely puréed, transferring to a large bowl. Stir in herb butter until melted.

SMASHED MINTED PEAS

Steps:

• Melt the butter in a small saucepan over a medium heat and sizzle the shallot for 5 mins until soft. Add the stock and peas, and bring to a simmer. Cook gently for 10 mins until the peas are soft.
• Roughly mash the pea mixture with a potato masher, or, if you prefer a smoother texture, purée with a hand blender. (It's best to leave some of the peas whole or roughly crushed for texture.) Season to taste and stir through the mint leaves just before serving.

MASHED PEAS

Steps:

• Bring chicken stock to a boil.
• Add all other ingredients.
• Cover and cook over a medium heat for 12-15 minutes or until the peas are soft.
• Mash pea mixture or puree them in a blender.
• Return the puree to a pot and simmer to rewarm.
• Serve in soup bowls.
• Garnish with a sprig of parsley or a twist of black pepper is desired.

MASHED GREEN PEAS

Steps:

• In a medium saucepan, bring frozen peas, 1/4 cup water, and salt to a boil; reduce heat, and simmer, covered, over low heat until peas are tender and the liquid has evaporated, about 5 to 7 minutes. Remove from heat.
• Transfer 1 1/2 cups cooked peas to a food processor, and add butter and milk. Puree until smooth. Fold pureed mixture into the remaining cooked peas, and serve.