What To Do With a Bag of Sweet Peas as seen on CP24 Breakfast

To me, nothing screams ‘SPRING’ like sweet peas, fresh mint and citrus (lemons & limes). If you’re a fan of these three flavours/foods – I’ve got the springtime recipes for you!

Sweet Pea Pesto

Up your pesto game with a bag of frozen peas. (Not just for sprained ankles anymore. Ha!) They’re sweet, delicious, nutritious and are a perfect base for a spring-inspired pesto.

What to do with Sweet Pea Pesto?

• stir into prepared hummus (or make sweet pea pesto white bean dip recipe below)
• toss pesto with hot cooked pasta for a simple, fresh, and tasty weeknight supper
• stir pesto with mayonnaise and toss with can of tuna and/or slather on a sandwich or burger

Ingredients

• 1/2 cup (125 mL) seeds (I use ¼ cup (60 mL) each: sunflower & pumpkin seeds) OR nuts (peanuts, walnuts or almonds)
• 2 cloves garlic
• 1 1/2 cups (375 mL) frozen peas, thawed (or fresh sweet peas)
• 1/2 cup (125 mL) roughly chopped fresh mint
• 1/2 cup (125 mL) grated Parmesan cheese
• ½ tsp (2 mL) salt
• Hefty pinch each of chili flakes and ground nutmeg
• Finely grated zest and juice of one lemon (or 2 limes)
• 1/3 cup (75 mL) olive oil
• 1 tbsp (15 mL) water (*optional)

Directions

1. Place seeds (or nuts) and garlic in the bowl of a food processor fitted with a metal blade. Pulse until well chopped.
2. Add peas and pulse until finely chopped (scrape down side of bowl if needed).
3. Add mint, cheese and spices and pulse until combined.
4. Add lemon zest and juice.
5. With the motor running – drizzle in oil and water.
6. Makes about 1 ¾ cups (425 mL) of pesto.
7. Store in refrigerator for up to 3 days. Stir well before serving.

Sweet Pea Pesto White Bean Dip

Fresh, nutritious, economical, and a delicious excuse to dip those veggies.

Ingredients

• 1 can (540 mL) white kidney beans, drained and rinsed (an patted dry)
• Sweet Pea Pesto (recipe above)
• 1 tbsp (15 mL) lemon juice (or lime juice) + 1 clove minced garlic + 1/4 tsp (1 mL) salt

Garnish:

• Olive oil and chopped fresh mint

Directions

1. Place beans in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Scrape down sides of bowl when needed.
2. Add sweet pea pesto and pulse until very well combined. Add lemon juice, garlic and salt. Pulse until well very combined. Be sure to scrape down sides of bowl when needed.
3. Check consistency: if dip is too thick for your liking, add a couple tablespoons of additional olive oil and pulse until combined.
4. Place dip on serving platter. Drizzle with olive oil and chopped fresh mint.
5. Serve with veggie sticks and pita wedges.
6. Makes about 3 ½ cups (875 mL).
7. Store in refrigerator for up to 3 days. Stir well before serving.

Bulgur, Sweet Pea, and Fennel Salad with Pistachios

This salad makes a perfect side dish for any Spring and/or Easter gathering (it doubles well too, if you’re hosting a large crowd). Or, serve with a piece of grilled chicken or salmon for a simple weeknight supper – any leftovers can be packed up for lunch the next day.

Maple Lime Dressing

• finely grated zest and juice of 2 limes
• 2 tsp (10 mL) Crosby’s Fancy Molasses ~ click here for product info (or maple syrup or honey)
• 1 tsp (5 mL) Dijon mustard
• 2 cloves garlic, minced
• 1 tbsp (15 mL) quality canola oil (or olive oil)
• ½ tsp (mL) each of salt and pepper

Salad

• ½ cup (125 mL) bulgur
• 1 cup (250 mL) frozen peas, thawed
• 1 fennel bulb, very thinly sliced (or diced)
• ½ cup (125 mL) chopped green onion
• ½ cup (125 mL) dried cranberries (or sliced dried apricots)
• ½ cup (125 mL) shelled salted pistachios
• ½ cup (125 mL) roughly chopped (or torn) fresh mint leaves
• ½ cup (125 mL) grated parmesan cheese

Garnish:

• ½ cup (125 mL) shaved parmesan cheese (I like to use a vegetable peeler)
• ¼ cup (60 mL) each of frozen (and thawed) peas and chopped fresh mint
• Drizzle of quality canola oil (or olive oil)

Directions

1. Whisk together dressing ingredients until well combined. Set aside.
2. Cook bulgur according to package directions. Cool completely.
3. Toss bulgur with remaining salad ingredients and reserved dressing until well combined.
4. Place on serving dish and garnish evenly with additional cheese, peas, mint and drizzle
   of oil. Serve immediately.
5. Makes about 6 cups (1.5 L).

Delicious & Doable Tip:

~ if making this salad a day in advance: add peas, pistachios and grated parmesan cheese right before serving. Be sure to toss salad well and taste for seasoning – it might need a bit more salt if refrigerated overnight.

Sweet Pea Pesto Pasta

Ingredients

• 1 (450 g) box Italpasta Artisan Spaghetti (or pasta shape of choice) – click here for more info
• Sweet Pea Pesto recipe above

Garnish:

• grated parmesan cheese
• lemon wedges
• chopped fresh mint

Directions

1. Cook pasta according to package directions. Right before draining, measure out ½ cup (125 mL) hot pasta water and set aside. Drain pasta well.
2. Toss hot cooked pasta with prepared sweet pea pesto and reserved pasta water. Toss until very well combined.
3. Place on serving platter and garnish with parmesan cheese, lemon wedges and chopped fresh mint.
4. Makes 6 servings.

Delicious & Doable Tip:

~ add leftover grilled vegetables to pasta.
~ toss pasta with sliced chorizo sausage for added protein and flavour.