Recipes: Sweet peas

  • Updated: May 14, 2014 - 4:11 PM

A stir-fried snow pea dish topped with peanuts in New York, April 15, 2014. Most peas are eaten straight from cold storage, but when given the chance to taste sweet fresh green peas, there's a noticeable difference. (Karsten Moran/The New York Times)

Photo: Photos by Karsten Moran • The New York Times,

CameraStar Tribune photo galleries

Cameraview larger

RISI e BISI (Rice and Peas)

Serves 4 to 6.

Note: From David Tanis.

• 2 tbsp. butter

• 1 medium onion, diced

• 1 c. arborio or carnaroli rice

• Salt and pepper

• 6 c. hot chicken broth

• 2 tbsp. olive oil

• 3 oz. pancetta, diced

• 6 green onions, chopped

• 2 garlic cloves, minced

• 12 fresh sage leaves

• 8 oz. shucked English peas, about 2 c.

• 4 oz. pea tendrils or shoots (or use baby spinach)

• 2 tbsp. chopped parsley

• 1/2 tsp. lemon zest

• 2 oz. grated Parmesan

  • related content

  • Pea soup, made with miso, in New York, April 15, 2014. Most peas are eaten straight from cold storage, but when given the chance to taste sweet fresh green peas, there's a noticeable difference. (Karsten Moran/The New York Times)

  • A pea and pancetta risotto dish, made with English peas and pea shoots, in New York, April 15, 2014. Most peas are eaten straight from cold storage, but when given the chance to taste sweet fresh green peas, there's a noticeable difference. (Karsten Moran/The New York Times)

  • get related content delivered to your inbox

  • manage my email subscriptions

ADVERTISEMENT

Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

 
Close