Peas With Mint And Tomatoes Recipes

Steps:

• Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add 1 halved and thinly sliced large onion and 2 chopped garlic cloves; season with coarse salt and ground pepper. Cook, stirring frequently, until onion begins to soften, 5 to 7 minutes.
• Add 1 can chickpeas (15 1/2 ounces), drained and rinsed, and 1 can (14 1/2 ounces) diced tomatoes with juice. Simmer until thickened but still saucy, 6 to 8 minutes; remove from heat. Season with salt and pepper; stir in 1/4 cup thinly sliced fresh mint.

Steps:

• In medium frying pan, melt butter. Sauté onions. Add tomatoes and cook 5 minutes.
• Add peas and mint. Cook until most of the liquid has evaporated, 3-5 minutes.

Steps:

• Put peas in a bowl.
• Place potatoes in a pot and cover with lightly salted cold water. Bring to a boil; cook until crisp-tender, 1 to 2 minutes. Drain, pouring enough hot cooking liquid over peas to cover. Let peas stand 30 seconds, then drain and rinse peas under cold water.
• Melt butter in a large skillet over high heat. Add peas, potatoes, broth, and salt. Cook, stirring, until liquid reduces to a glaze, 5 to 7 minutes.
• Stir in parsley and mint.

Steps:

• In medium frying pan, melt butter. Sauté onions. Add tomatoes and cook 5 minutes.
• Add peas and mint. Cook until most of the liquid has evaporated, 3-5 minutes.

Steps:

• Brin a large saucepan of salted water to a boil.
• Add pasta and cook until al dente, 10-12 minutes.
• Set aside 2 tbsp of pasta cooking water.
• Then drain pasta.
• Meanwhile, heat oil in a large deep frying pan on medium.
• Add pancetta, stir occasionally, and cook until crisp.
• Add onion and cook, stirring occasionally, until tender.
• Add tomatoes, stirring until they begin to soften and release juice, 5 minutes.
• Stir in peas and salt.
• Cook until peas are hot.
• Add a generous sprinkling salt.
• If pasta is not cooked, reduce tomato mixture to low.
• Add drained pasta and reserved cooking water to tomato mixture.
• Stir to mix.
• Stir in feta until pasta is evenly coated and feta begins to melt.
• Stir in mint.
• Season with salt and pepper.
• Serve with additional Parmesan.

Steps:

• Pluck off and discard the end of each pea pod.
• Bring enough water to boil to cover the peas. Add salt to taste.
• Add the peas. When the water returns to a boil, simmer the peas for about 3 to 4 minutes. Do not overcook. Drain.
• Meanwhile, drop the tomatoes into boiling water and boil them for 10 seconds. Drain, let cool. Remove the skins and cut the tomatoes into 1/4-inch cubes.
• Heat the butter in a saucepan; add the tomatoes; cook and stir for one minute. Add the peas, mint, and salt and pepper to taste. Stir to blend. Cook for one minute. Add the lemon juice and serve.

Steps:

• Combine 2 cups peas, eggs, 1/2 cup broth, 2 tablespoons chives, 2 tablespoons chopped mint, and salt in blender. Puree until smooth. Pour into large bowl. Stir in flour.
• Bring large pot of salted water to boil. Working with 1/3 cup batter at a time, and using rubber spatula, press spaetzle batter into pot through 1/4-inch holes of coarse grater, colander, or wide ladle. Boil each batch 3 minutes. Using strainer,transfer spaetzle to large colander; drain and place in large bowl. Toss spaetzle with 2 tablespoons margarine.
• DO AHEAD: Can be made 1 day ahead. Cover spaetzle and remaining 1 1/2 cups peas separately and chill.
• Melt 4 tablespoons margarine inlarge skillet over medium-high heat. Add spaetzle and 1/2 cup broth. Simmer until broth is almost evaporated and spaetzle are heated, stirring frequently, about 5 minutes. Add remaining 1 1/2 cups peas,4 tablespoons chives, sliced mint leaves,nutmeg, and tomatoes. Toss until heated. Season with salt and pepper.

Steps:

• Whisk the oil, lime juice and some seasoning together in a shallow dish. Add the chicken breasts, turn to coat, then leave to marinate for 15-30 minutes.
• Meanwhile, preheat the oven to 400°F Roast the tomatoes in a non-stick roasting tin for 4-5 minutes, until the skins just burst. Remove from the oven and cut into small sprigs. Set aside.
• Drop the peas into a pan of salted boiling water, bring back to the boil, then drain. Refresh under cold water and drain well. Set aside.
• Scatter the lettuce, arugula, mint and scallions over 4 plates.
• Heat a non-stick griddle or frying pan over a high heat until smoking hot, then reduce the heat to medium. Cook the chicken for 6-8 minutes each side, until cooked through. Slice and place on the salad.
• Halve, stone and peel the avocado, then slice over the salad. Add the tomatoes and scatter with the peas.
• Whisk the dressing ingredients together, season and spoon over the salad. Serve immediately.

Steps:

• In a large skillet, melt 1 tablespoon butter over medium-low heat. Add 2 thinly sliced scallions (below); cook, stirring occasionally, until tender, about 2 minutes.
• Add 3 packages (10 ounces each) thawed frozen peas, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Cook, stirring frequently, until peas are tender and heated through, about 5 minutes.
• Add 1/3 cup finely chopped fresh mint, 1 1/2 teaspoons grated lemon zest, and 2 tablespoons butter; swirl pan until butter is creamy, 1 minute more.