Field peas, a product of the South, are in season now and ready to be savored. You can find bags of shelled peas at the farmers market as well as peas that you can shell yourself. There are many varieties, including lady peas, purple hull, black-eyed, pink eye, and crowders to name a few. Fortunately they are all pretty interchangeable. Contrary to how your Grandma may have cooked them, we like them crisp or al dente, tossed with other summer ingredients in a salad, such as this recipe by Teresa Blackburn.
1. In medium bowl, toss onions with lemon juice. Let sit about 30 minutes.
2. Add peas to stock pot and pour water over top until just covered. Place lid on pot and cook over medium-high heat about 10 minutes. Peas are ready when they “give” when pressed between your fingers. Drain.
3. Combine peas with pasta and toss with pesto. Top with tomatoes, cucumbers, avocados, onions, olive oil, and vinegar. Gently toss. Serve with Parmesan and a dollop of pesto on the side. Serves 4.
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