INGREDIENTS
1/2 lb. sweet peas
1 1/2 T sesame seeds
1 1/2 T peanut oil
2 T dry sherry
1/2 cup thin sliced radishes
1/4 t sugar
pepper and salt to taste
 
​DIRECTIONS
Heat sesame seeds until lightly toasted, about two minutes over low heat.
 
Raise heat to high, add sweet peas and cook about 3 minutes.
 
Add sherry, cook another few minutes.
 
Add remaining ingredients and cook just to heat through.
​
Serve immediately

INGREDIENTS
1 1/2 cups trimmed fresh sugar snap peas
1 (4-oz.) package baby arugula
2 cups sliced strawberries
1 cup seeded and chopped cucumber
3/4 cup frozen baby peas
4 ounces Gorgonzola or feta or blue cheese, crumbled
6 cooked bacon slices, coarsely chopped
Sweet Basil Vinaigrette
 
DIRECTIONS
Arrange sugar snap peas in a steamer basket over boiling water.  Cover and steam 1 to 2 minutes or until crisp-tender.  Plunge peas into ice water to stop the cooking process; drain.  Cut peas diagonally in half.
 
Toss together arugula, berries, cucumber, baby peas, cheese, bacon, and sugar snap peas in a large serving bowl.
 

INGREDIENTS
1/2 (16-oz.) package rigatoni pasta
1 small onion, chopped
2 tablespoons olive oil
3/4 cup chicken broth
2 teaspoons lemon zest
2 tbsp. fresh lemon juice
1 cup fresh  snow peas
1 cup matchstick carrots
2 tbsp. chopped fresh basil
2 tbsp. butter
1/2 tsp chopped fresh thyme
3/4 tsp salt
1/4 tsp pepper
 
DIRECTIONS
Prepare pasta according to package directions.
 
Meanwhile, sauté onion in hot oil in a large skillet over medium-high heat 3 minutes.  Reduce heat to medium.  Stir in chicken broth and next 4 ingredients; bring to a boil.  Cook 3 to 4 minutes or until liquid is reduced by half.
 
Stir in hot cooked pasta, basil, butter, and thyme.  Cook. Stirring occasionally, 2 minutes or until thoroughly heated.  Season with salt and pepper.
 

INGREDIENTS
2 cups fresh or frozen peas thawed
2/3 cup water
1/8 teaspoon salt
3 tbsp. butter
1/3 cup heavy cream
2 tbsp. all-purpose flour
1 tbsp. white sugar
 
DIRECTIONS
In a medium pan, combine peas, water, and salt.  Bring to a boil, then stir in butter.
 
In a small bowl, whisk together cream, flour, and sugar.  Stir mixture into peas.  Cook over medium-high heat until thick and bubbly, about 5 minutes.