Simple Way to Pea Shoot Pasta

Russian Peas

A quick and easy ham, lemon & peashoot pasta recipe, from our authentic british cuisine collection.

Recipe Summary Russian Peas

As a precocious Norwegian-Canadian kid, I learned to eat these first and then calmly state, 'Those were excellent, but they looked like vomit!' - and would instantly get banned from the table. It was okay, I was full and had eaten the best part of the meal! I'm an adult now, and they're still delicious (but vomitous looking - almost like a thick creamed pea soup, but they taste better). Give them a chance; you will never eat canned peas again!

Ingredients | Pea Shoot Pasta

½ cup dried whole peas

4 cups cold water

3 tablespoons butter

1 teaspoon salt

1 teaspoon white sugar

1 tablespoon dried parsley (Optional)

1 teaspoon all-purpose flour, or as needed (Optional)

Directions

Place peas with cold water in a pot; leave to soak for 24 to 48 hours.

Bring peas to a boil in the soaking water. Reduce heat to low and simmer until peas are very soft, stirring occasionally, about 1 1/2 hours, adding water if needed.

Stir butter, salt, sugar, and parsley into peas. For thicker peas, add flour and cook and stir until thick, about 5 minutes.

This is an excellent accompaniment for pork. I like to serve it at Yuletide to add colour. With lingonberries (or cranberries) on the side of the pork it looks beautiful and very Christmas-y.

Info | Pea Shoot Pasta

prep: 5 mins cook: 1 hr 35 mins additional: 1 day total: 1 day Servings: 8 Yield: 2 cups

TAG : Russian Peas

Side Dish, Vegetables, Green Peas,