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. The variety can be a bit baffling. There are lady peas, purple hulled, black eye, 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. Peas will be available in farmers markets starting in July. You can use any small pasta, even Israeli couscous in this salad. Serve this alongside grilled or rotisserie chicken with a crisp white wine. Make ahead and serve cold–perfect for hot summer nights.
Serves 4
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