Although the versatility of freezing peas allows us to enjoy them during off-season, there’s nothing quite like the succulent seeds of a freshly picked English pea during spring and summer.
The sugar-to-starch conversion process begins immediately once peas are picked, so they tend to become mealy and starchy if they are not eaten quickly.
With their earthy sweetness, English Peas are excellent sources of fibre, protein, Vitamin K, Vitamin A, vitamin C, and a variety of minerals. They also have great antioxidant and anti-inflammatory benefits, support blood-sugar regulation, and reduce risks of stomach cancer.
Whether you’re having English Peas raw, in a pea soup, or on the side of a Sunday roast, there are endless ways of incorporating these legumes in your dishes.
Enjoy this refreshing fettucine with peas and herbed-lemon butter recipe on a hot summer day. Here’s what you need.
12oz fettucine
1/4 cup butter
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon fresh minced chives
1 tablespoon fresh minced thyme
1 1/2 cup shelled English Peas
freshly grated parmesan cheese
Instructions:
- Bring water to a boil and cook fettucine to al dente or to your liking.
- Mix together butter, lemon juice, lemon zest, chives, and thyme over low heat.
- Add in the English Peas after a minute, then cook for three more minutes, ensuring that all ingredients are evenly distributed.
- Combine the drained fettucine with the English Peas mixture.
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