GNOCCHI WITH SHRIMP AND PEAS

Serves 4

Note: Canned lump crabmeat can be substituted for the shrimp.

• 1 tbsp. olive oil

•1 medium yellow onion, thinly sliced

• 1 garlic clove, minced

• 1/2 tsp. thyme

• 1 c. fresh or frozen peas

• 1 (16-oz.) pkg. gnocchi or other pasta

• 1 c. crème fraîche or ricotta cheese

• 1/2 tsp. hot sauce (more or less to taste)

• 11/2 c. cooked shrimp or lump crabmeat (see Note)

• Salt and ground black pepper, to taste

Directions

In a large skillet over medium-high, heat the olive oil. Add the onion, garlic and thyme, then sauté until the onion is soft, about 4 minutes. Add the peas, stir well, then cover the skillet and reduce heat to low.

Meanwhile, bring a large saucepan of salted water to a boil. Add the gnocchi and cook according to package directions. Drain the gnocchi and set aside.

Uncover the skillet and increase the heat to medium-high. Add the crème fraîche or ricotta and hot sauce, tossing well until the dairy melts into a smooth sauce. Stir in the seafood and heat until warmed through. Season with salt and pepper.

Add the gnocchi to the seafood mixture and toss gently to coat. Serve immediately.

Sweet Pea and Shrimp Sauté

Serves 4.

In many shrimp dishes, peas are a minor ingredient. But here, the vegetable stars. Pancetta adds depth, and sweet onions complement the sweetness of the peas and shrimp. Pre-diced pancetta is available in many supermarkets; sliced pancetta works well, too. Serve over rice for a complete meal. From Stephanie Witt Sedgwick at the Washington Post.

• 2 tsp. olive oil

• 2 oz. pancetta, cut into small dice

• 6 oz. medium-large shrimp (31 to 40 per lb.), peeled and deveined

• 1 medium (4 oz.) sweet onion, cut into small dice (1 c.)

• 2 c. frozen sweet peas, cooked just until tender, then drained

• Freshly ground black pepper

• 1/2 c. dry white wine

• 1/4 c. no-salt-added chicken broth

• 1 tsp. cornstarch

• Salt

Directions

Heat the oil in a large, shallow skillet or sauté pan over medium-high heat, until the oil shimmers.

Add the pancetta; cook for 3 to 4 minutes, until the pancetta loses its raw look. Push the pancetta to the edges of the skillet or pan. Add the shrimp in batches, taking care not to crowd them. Cook for 2 or 3 minutes, turning them once, until the shrimp turn pink and opaque. They do not have to be cooked through at this point. Transfer to a plate as the batches of shrimp are done.

Add the onion to the pancetta still in the skillet or pan; reduce the heat to medium. Cook for 4 to 5 minutes, stirring occasionally, until the onion has softened but not browned.

Meanwhile, cut each shrimp in half down the back seam, and then in half crosswise to form bite-size pieces.

Stir the peas and pepper (to taste) into the onions and pancetta. Cook for 2 to 3 minutes to warm the vegetables through. Return the shrimp to the skillet or pan, then add the white wine. When it starts to bubble at the edges, whisk together the broth and cornstarch in a liquid measuring cup, then add to the skillet or pan. Cook for 1 to 2 minutes, stirring, until the pan juices thicken. Taste, and add salt and pepper if needed. Serve warm or at room temperature.

CAPRI LEMON PASTA WITH PEAS, FAVA BEANS AND ASPARAGUS

Serves 4 to 6

Note: This lemony pasta with peas and other fresh spring vegetables is from Maria Elia's "The Modern Vegetarian."

• 11/4 c. heavy cream

• Juice and zest of 2 lemons

• 1 bunch asparagus, ends trimmed, cut into 1-in. pieces

• 1 lb. fresh fava beans, shelled (or 51/2 oz. frozen fava beans or shelled edamame)

• 1 (14-oz.) pkg. fresh pasta (linguine, tagliatelle or spaghetti)

• 1 lb. fresh peas, shelled (or 51/2 oz. frozen)

• 4 tbsp. mascarpone

• 1 c. grated Parmesan cheese

• Small bunch fresh basil, leaves torn

• Salt and pepper, to taste

Directions

Bring a large pot of salted water to a boil.

Meanwhile, in a small saucepan over medium-low, combine cream and lemon zest. Bring to a boil, then reduce heat and simmer for 3 minutes.

Once water has boiled, add asparagus, fava beans, pasta and peas. Cook for 3 minutes, or until the pasta is al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta and vegetables.

Pour warmed cream and lemon zest into the pasta cooking pot. Add lemon juice, mascarpone and reserved pasta cooking water.

Return to a boil, then add pasta and vegetables. Add the Parmesan, basil, salt and pepper. Toss well.

FRESH PEA SOUP WITH TARRAGON

Serves 6 to 8

Note: Romaine lettuce intensifies the bright green color of this soup, inspired by California wine country. Garnish with a swirl of sour cream. The fresh tarragon (don't use dried) gives an interesting licorice twist. If you don't like tarragon (or don't have that herb available), the recipe still tastes great without it. From "From the Earth to the Table" by John Ash.

• 2 tbsp. unsalted butter

• 1 c. chopped onions

• 1 c. chopped leeks, both white and tender green parts

• 1/2 c. chopped celery

• 1/4 c. chopped carrot

• 31/2 c. vegetable or chicken stock

• 1/2 c. dry white wine

• 4 c. shelled fresh peas

• 1 c. loosely packed fresh tarragon leaves

• 3 c. loosely packed and finely sliced romaine or other green lettuce

• Kosher salt and freshly ground black pepper to taste

Directions

In a large saucepan, melt the butter. Add onions, leeks, celery and carrot. Sauté until soft but not browned.

Add stock and wine. Bring to a boil. Reduce heat and simmer 10 minutes.

Add the peas and tarragon; simmer for 5 minutes more or until peas are soft. Add the lettuce and simmer until the lettuce is just wilted and tender, about 2 minutes.

Transfer soup to a blender or food processor (in batches if necessary and do not fill the container more than half full) and purée until smooth. Strain and return soup to pan. Bring back to simmer and season to taste with salt and pepper.

KEEMA TURKEY WITH PEAS AND MINT

Serves 4.

Note: Think of keema as the sloppy Joe of India. Garam masala is an Indian blend of many spices. It's available in many supermarkets locally and in specialty stores, including Penzeys and Middle Eastern markets.

• 2 tbsp. canola oil

• 1 large yellow onion, diced

• 2 garlic cloves, minced

• 1 tbsp. grated fresh ginger root

• 1 lb. lean ground turkey

• 1 tbsp. garam masala (see Note)

• 1 tsp. turmeric

• 2 tbsp. tomato paste

• 1/2 c. water

• 1 c. fresh (or thawed frozen) peas

• 1/4 c. plain Greek-style yogurt

• Salt, to taste

• 2 tbsp. chopped fresh cilantro

• 1/2 tbsp. chopped fresh mint

• 4 large naan or other flatbreads, warmed

Directions

In a large skillet over medium-high, heat the oil. Add the onion and garlic, then sauté for 5 minutes. Add the ginger and cook for another minute.

Add the turkey and cook until the meat starts to brown, about 7 to 8 minutes. Add the garam masala and turmeric, then sauté for another minute. Add the tomato paste and water and heat, stirring to mix, for another minute. Add the peas, then cover and cook for 3 minutes.

Uncover the pan, then stir in the yogurt. Season with salt, then stir in the cilantro and mint. Serve with naan.

Nutrition information per serving:

Calories477Fat18 gSodium607 mg

Carbohydrates47 gSaturated fat4 g

Protein32 gCholesterol65 mgDietary fiber7 g