Waiting For English Peas!

English Peas

I wanted to make one of my favorite dishes, Pasta Calabrese and Peas, since I had a Calabrese Sausage in my fridge.  This dish is simple fresh and most tasty when English Peas are available.  Unfortunately, I went in search of and found no English Peas at the grocery store.  I mean Spring is coming, indeed, with a variety of rituals and customs celebrated in the form of a New Year depending on where you are from.  The Color green represents Spring, Rebirth and the New Year!  We just had Saint Patrick’s Day with green shamrocks.  The Persian New Year (also known as the Zoroastrian New Year), marked by the Equinox this Wednesday at 4:00 AM, has almost arrived with sprouted greens and other symbolic delights.  And, Easter is around the corner with bunny grass for your Easter baskets.  But, I could not yet find English Green Peas, so I’m wondering when we will be able to find them again in our food markets and grocery stores?  English Peas are a sure sign of Spring and Rebirth, indeed!!!

Ask Evan: What’s the difference between English Peas, Sugar Snap Peas and Green Peas?

Since I don’t have English Peas on hand, I’m going to commit what might be considered sacrilege by some and make Pasta Peas and Calabrese with frozen green peas this time.  After all, I have to eat!  And, I have to make do with what’s in my fridge at the moment.

Pasta Calabrese Eggplant and Peas

Pasta Calabrese Eggplant and Peas

This is what I made, and it was very satisfying, tasty and easy to prepare!

Recipe: Pasta Calabrese and Peas

Total Time: 1/2 hour (Prep: 15 min.; Cook: 30 min.)

Yield: Serves 2-3

Level: Easy

Ingredients

  • 1 Calabrese Sausage (De-case and break it up)
  • 1/3 Onion Chopped
  • 3 Cloves Garlic Chopped
  • 1 Roma Tomato Chopped
  • Scallions Chopped (optional)
  • Sliced Black Pitted Olives (optional)
  • Extra Virgin Olive Oil (splash)
  • Canola Oil (splash)
  • 1 tsp. Salt (to taste)
  • 1/2 tsp. Turmeric Powder
  • Dash of Sugar
  • Dash of Balsamic or Other Vinegar
  • 1/2 Large Eggplant Diced (optional)
  • 1 c. Green Peas (Shucked English Peas if it’s truly Spring!  Or, frozen green peas)
  • Cooked Pasta à la Dente (make sure you salt your boiling water; add a little Canola Oil if you want)

Directions

  • Add a splash of Canola Oil to hot non-stick pan
  • Add Onions and sauté
  • Add Eggplant and sauté
  • Add Salt, Turmeric Powder, Garlic and Tomatoes
  • Add splash of Evoo (Extra Virgin Olive Oil) and sauté
  • Add de-cased Calabrese Sausage and break it up
  • Saute until meat is browned
  • Add Green Peas and toss
  • Add a dash of Sugar
  • Add a dash of Balsamic or other Vinegar
  • Add cooked Pasta and toss
  • Salt to taste
  • Cover and cook for a minute or two
  • Uncover, toss until heated through

The Calabrese Sausage has it’s own spice, oil and flavor that is released during cooking, so you really don’t need to add any extra chili powder or red pepper flakes to it.  Serve and enjoy!  Below are some photos of how I made it along with some variations of the ingredients.  You can watch it as a slide show if you wish.

What other Spring customs do you celebrate?  What else is a sure sign of Spring and rebirth?

Related Images:

19 Comments

  • vasantha says:

    Interesting to read your description about English Green peas and what the color green represents and read how to prepare pasta C with green peas instead English peas.
    But I dont try making western dishes for some vague reason and resistence but love eating if some one prepares it for me.
    Love.

    • admin says:

      Thanks, Mom, I love you! I will make you Western next time we meet, but don’t resist..you might be missing out.:) I’d rather eat your Indian Food any day!!!

  • Mary says:

    http://www.britishfood.com/product.asp?id=172

    You might like Irish Mushy Peas. Was an all time favorite of Mums.

  • Anita Geisler says:

    I made this recipe last night, and it was a hit at my house! I love being able to use what is already in my fridge, stretch a dollar, and use healthy fresh ingredients. Enjoyed this very much!

    • admin says:

      Thank you, Anita! That is so awesome that you tried out the recipe so quickly, and I can’t believe your whole house liked it!!! I’m psyched.:)

  • Raji says:

    Love this recipe! Will try it with tofu sausage crumbles.

    • admin says:

      Thanks so much, Raji! Remember that the Calabrese Sausage has it’s own heat and oil in it that is released during the saute. You might want to add a little chili powder or red pepper flakes and an extra splash of evoo when using tofu sausage crumbles. I take it you have a vegetarian in the house.;)

  • Dauna Erickson says:

    Congratulations! I’m so impressed!

  • Vasantha Bala says:

    Your Green peas pasta dish is great & healthy looking to eat when hot . Love to go for it !!!.kb.

  • Maryam says:

    I was lucky enough to have some of this dish that Valli prepared and it was super delicious!

  • Paul Gasior says:

    Don’t add oil to water when cooking pasta, just add kosher salt. The pasta absorbs the oil and rejects any other sauce you attempt to apply to it.

    • admin says:

      Hi Paul! Thanks for reading my blog!!! And, thanks for the tip.:) I remember learning something about how you should not add oil to the water when cooking pasta, but I wasn’t 100% sure about that issue. Thanks for sharing your expertise, here!! Love it.

  • Kathleen says:

    This looks yummy thanks for sharing. I’d like to try it.

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