Young green and sweet grains of green peas are plucked from their pods. vegetable peas brain varieties. The most useful young peas are in pods, and in order for it to always be on the table, it is necessary to grow peas of different ripening periods - early, middle and late. Brain peas are the tastiest, their grains have a slightly wrinkled surface, they are good both in fresh, and canned in banks. Therefore, we advise you to pay attention to the marking when purchasing peas. The more brain varieties in canned peas, the tastier it is. Such peas contain more sugars and vitamins, it is especially useful because it contains provitamin A, which is necessary for. It is delicious, delicate, sweetish in taste, it contains less starch than in other varieties. Young peas in tender immature pods are recommended for children and adults.

Fresh green peas are stored very little, shelled can remain fresh for only 2-3 hours, in pods up to 10 hours. At a temperature of about 0 degrees and high humidity, peas are stored a little longer. Harvested peas ripen quickly and the sugar contained in them is converted into starch. Peas become rough and not sweet. Due to the short shelf life, it is more often used for cooking canned peas. Peas in any form are used to make soups, salads and sauces. It is used as independent dish and as a side dish for meat and fish dishes, it is served with sausages and scrambled eggs.

Green pea delicious to cook in oil. fresh peas boil in water with addition for 15 minutes, drain the water and put the butter, heat for 5 minutes so that the peas soak in the oil, and serve hot.

Put the canned peas out of the jar into a colander to drain the filling, and rinse cold water. Put in a saucepan and add butter or heavy cream, heat for 3 minutes.

Frozen green peas do not require defrosting before cooking. It must be lowered into boiling water and boiled for 10 minutes, drained and seasoned with oil, add a little sugar.

Dried peas should be soaked for 30 minutes before cooking, then boil for 15 minutes, add cream and heat for 2-3 minutes, add a little sugar and a spoon to improve the taste lemon juice.

Green peas can be served as an independent dish, and as a side dish for meat and fish dishes, to potatoes.

Pea salad. Boil the peas, drain the canned from the filling. Hard boil eggs, chop, add finely chopped dill, add peas and season with mayonnaise. Put in a salad bowl and arrange with sprigs of dill and peas.

Pea salad with cucumbers. Take a jar of green peas, drain the filling. Marinated spicy cucumber cut into slices, cut into small pieces green onion and dill. Put peas, cucumbers and greens in a salad bowl, season with mayonnaise.

Green pea soup with tomato. Prepare meat or chicken broth. Fry carrots, onions, garlic and 2 tablespoons in oil tomato puree. Put the peas from the jar into the broth and boil, season with fried vegetables and tomato. Serve with parsley and garlic croutons.

Peas with rice and meat. Cut the pork into portions, beat off and fry in fat, salt and sprinkle with pepper, fry until tender. Boil rice. Onion fry. Rinse the canned green peas and put them on the onion, warm for 2-3 minutes. Combine rice with peas and put on a plate, put a piece on top fried meat, pouring it with fat in which meat was fried with chopped garlic.

Omelet with green peas. On the hastily can cook delicious omelette with peas. Put 3 tablespoons of green peas in a bowl, release 3 eggs to it, add a spoonful of mayonnaise or two tablespoons of milk, salt. Beat well with a fork and put in a preheated pan, cover, cook for 2-3 minutes.

Pea and tomato salad. On 5 ripe tomatoes take 2 cups of fresh boiled or canned green peas. Cut the tomatoes into cubes, add chopped dill and basil, lay out the peas. Dress the salad with oil or mayonnaise and mix gently.

Pork with green peas. Take portioned pieces pork as for chops, beat off, salt and pepper. Fry the meat on both sides until cooked. Put on a plate. Add chopped to frying oil garlic clove and sprinkle with a spoonful of flour, stir. Pour half a glass of cream into the pan and put green boiled or canned peas, warm up. ready sauce of green peas put on fried pork chops.

Green peas are boiled for 5-10 minutes, depending on the variety and age of the beans.

How to boil peeled green peas

1. Rinse fresh peas and peel the grains. To do this, make a longitudinal cut with a fingernail along the pod, open its valves and separate the grains. Discard yellow and shriveled beans.
2. Pour 2/3 of the volume of cold water into a saucepan and bring to a boil, add salt and soda at the rate of 1 teaspoon of salt and 1/2 teaspoon of soda to 3 cups of water.
3. Run the peas into boiling water, cover the pan with a lid and cook over high heat until tender. Depending on the size and age of the beans, the cooking time can vary from 5 to 10 minutes. How younger polka dots the softer and faster it cooks. Ready peas should be tender in taste, but at the same time its shell should not burst.
4. Throw boiled peas in a colander and rinse with running cold water. Cooked grains can be used as an independent dish or as an addition to side dishes, soups and salads.

How to boil green peas in pods

1. Rinse the pods of young green peas and remove the hard tips.
2. Pour cold water into a saucepan, put the pods and leave to soak for an hour.
3. Boil water in a separate saucepan, salt at the rate of a teaspoon of salt per 3 cups of water and dip the soaked pods into it.
4. Set the burner to the maximum level and boil the peas until softened.
5. Throw the boiled pods into a colander and let the liquid drain.

How to boil frozen green peas

Products
Green peas - 400 grams
Water - 1 liter
Mint - 1-2 sprigs
Salt - 1 tablespoon (no slide)
Sugar - 1 teaspoon

How to cook frozen green peas
1. Pour 1 liter of water into a saucepan and boil.
2. Add 1 tablespoon of salt (without a slide), 1 teaspoon of sugar (helps preserve the rich color of the grains) to boiling water, stir until completely dissolved and dip 400 grams of frozen peas into water. Cook over high heat closed lid 5-10 minutes until the grains are soft. If desired, during cooking for flavor, you can add 1-2 sprigs of mint to the pan.
3. Throw the boiled peas into a colander or a metal strainer so that all the liquid is glassed, and put on a dish.

How to boil canned green peas

1. Fill the pan to half the volume with cold water, let it boil, and then salt (take 1 teaspoon of table salt for 3 cups of water).
2. Open tin can with peas, pour the liquid along with the grains into a metal strainer or colander and let the liquid drain.
3. Rinse the grains under running water so that all the liquid is gone, and run into boiling water.
4. Cover the pan with a lid and cook the peas over medium heat for 5 minutes. Drain the cooked beans in a colander, rinse in cold water and drain.

Fkusnofakty

For cooking dishes from green peas, brain and smooth-grain varieties are considered the most popular. Brain, as a rule, the sweetest, are distinguished by an oval shape and small grain sizes. It is best to use such peas in side dishes, as well as for making mashed potatoes and pates. Smooth-grain varieties are larger in appearance, rounded, perfect as a salad component.

Fresh peas are quite an expensive product. The cost of packing 250 grams per season (June-August) is 150 rubles. (average in Moscow for the 2017 season, approximate price for June 2017). So it's best to buy

Dishes from green peas are very diverse. Almost everything can be prepared from it - salads, soups, side dishes or sauces. It is not necessary to blanch green peas of brain varieties, and you can add it to salads, first and second courses fresh. Missed the moment and the peas hardened? It doesn't matter - dip the peas in boiling water for a couple of minutes, then quickly dip them in cold water(you can even put ice in the water) and the peas will become tender. If the harvest of green peas is too large to eat fresh, freeze them, you will have joy for the winter.

Pea sauce
Ingredients:
¾ stack. chopped onion,
1 ½ stack water,
2 stacks of peas
2 tbsp butter,
1 tbsp flour,
½ stack heavy cream,
salt pepper, nutmeg.

Cooking:
Put 1 tsp in water. salt, onion and boil. Add peas and cook for 5 minutes. Drain and leave about ¾ stack. for later use. Melt butter, add flour and spices and heat until golden brown, stirring to prevent burning. Add cream and vegetable water, stir and simmer until thickened. Add vegetables and bring to a boil.

Spicy Pea Sauce
Ingredients:
250 g peas,
2 tbsp natural yogurt or sour cream
1 chili pepper,
1-2 garlic cloves,
2 tsp olive oil,
1 lemon
1 tbsp fresh mint.

Cooking:
Boil green peas, cool and grind in a blender. Squeeze the garlic through a press, chop the chili pepper. Mix all the ingredients in a blender, add lemon juice and chopped mint.

Green pea soups are hearty and light at the same time. Perfect option for those who are kind to their figure.

baked soup
Ingredients:
6 large tomatoes,
1 onion
2 cloves of garlic
300 ml vegetable stock
400 g peas
2 tbsp tomato paste,
2 tbsp greenery,
salt pepper.

Cooking:
Put whole tomatoes, onion cut in half and garlic on a baking sheet and place in hot oven for 30 minutes, until the vegetables are soft and lightly crusted. Boil the peas, put on a sieve. In a blender, grind half the peas along with the broth until smooth and rub through a sieve. Put all the ingredients in a saucepan, add salt and pepper, bring to a boil and serve, sprinkled with herbs.

Summer soup with peas
Ingredients:
1 stack green peas,
300 g fresh cucumbers,
2 boiled eggs,
100 g sour cream
2 tbsp dill greens,
1.3 liters of water,
salt, pepper - to taste.

Cooking:
Boil the peas in water, pour into a pot, add chopped eggs, cover with a lid and place in the oven with medium heat for 20 minutes. When serving, cut the cucumbers into slices in the soup, add greens and sour cream.

Quick soup with peas
Ingredients:
750 ml of broth,
100 g pasta
500 g green peas,
100 g ham or smoked meat,
50 g butter,
1 onion
3 tbsp grated cheese
salt, pepper - to taste.

Cooking:
In half the norm of oil, fry the chopped onion and cut into small cubes meat products. Pour in the broth, cover with a lid and simmer for 30 minutes over low heat. Add small pasta and bring to a boil. A couple of minutes before cooking, add the remaining butter, cheese, salt and pepper. Sprinkle with cheese and herbs when serving.

Green Pea and Leek Soup
Ingredients:
1 leek
500 g peas
1 tbsp butter,
2 ½ stacks vegetable broth,
¼ stack. chopped mint,
1 tsp lemon juice
sour cream, salt, black ground pepper.

Cooking:
Melt butter, add chopped leek, salt, pepper and simmer, stirring, 3 minutes. Add broth and bring to a boil. Then add the peas and bring back to a boil, reduce heat and simmer until the peas are soft. Remove from heat, add mint and leave covered for 10 minutes. Puree the soup with a blender and serve with lemon juice and herbs. Put 1 tbsp in each plate. sour cream.

Pea cream soup
Ingredients:
1 kg of peas,
4 stack water,
1 head of lettuce
¼ tsp ground white pepper,
2 tbsp soft cream cheese,
3 tbsp butter,
pinch lemon peel,
salt.

Cooking:
Melt the butter in a saucepan, add the chopped lettuce and heat through for 5 minutes. Add peas and simmer, stirring, 15 minutes. Pour in water, reduce heat to medium and simmer for 25 minutes. Cool slightly and puree in a blender, then heat it to a boil, adding salt and pepper. Serve with cream cheese.

French vegetable soup julienne
Ingredients:
1 carrot
1 parsley root,
¼ celery root,
¼ head white or cauliflower,
200 g green peas,
½ tbsp butter,
salt, herbs.

Cooking:
Cut vegetables and roots thin straw, add salt and put to stew over medium heat with butter. Then pour in the broth and cook until done. Boil the cabbage separately and put it on a sieve. Combine all the ingredients, let it boil and serve, sprinkled with herbs.

Add green peas to side dishes and main courses, and they will sparkle in a new way!

Risotto with green peas and bacon
Ingredients:
150-200 g bacon
1 onion
300 g rice
2-3 tbsp white wine,
1 liter vegetable or chicken broth,
250 g peas,
1 tbsp sour cream, yogurt or cream fresh,
1 tbsp grated cheese
butter for frying, salt.

Cooking:
Fry finely chopped bacon with chopped onion in butter. Add the risotto rice, wine, stir and gradually pour in the broth. Add the peas and cook over medium heat until the peas are soft. Season to taste, add yogurt and cheese. Stir, let stand for 3 minutes and serve.

Green peas in white wine
Ingredients:
350 g peas,
3 shallots,
bunch of lettuce
50 g butter,
2 tbsp water,
3-5 tbsp white wine,
a pinch of sugar, salt.

Cooking:
Melt the butter in a frying pan, put the peas, chopped onion and chopped lettuce, mix and simmer a little. Pour in water and wine, sprinkle with sugar and salt, cover and simmer for 10-15 minutes.

summer pasta
Ingredients:
200 g peas
1 onion
1-2 garlic cloves,
1 young squash,
handful of asparagus,
1 bunch of spinach
150 ml cream
100 g grated cheese
boiled pasta,
vegetable oil for frying.

Cooking:
Saute the finely chopped onion with the garlic vegetable oil within 2 minutes, add the peas, zucchini, chopped, blanched asparagus and spinach. Simmer until soft, pour in the cream, bring to a boil and boil for 3-4 minutes. Put the cheese and pour the whole mass on pasta, previously boiled in salted water.

Mushrooms with green peas
Ingredients:
450 fresh mushrooms,
300 g peas
2-3 tbsp white wine,
3 tbsp cream fresh or natural yogurt,
1 tbsp greenery,
salt, pepper - to taste.

Cooking:
Fry the mushrooms with peas in butter for 3 minutes, add wine and fresh cream (it can be replaced with sour cream), season to taste and simmer over medium heat under the lid. Sprinkle with chopped herbs when serving.

Ragout with green peas
Ingredients:
300 g of meat,
2-3 potatoes
1 onion
1 carrot
300 g peas
1 tbsp tomato paste.

Cooking:
Meat cut into cubes and boil. Strain the broth. Chop the onion and fry in vegetable oil, add meat, diced carrots and potatoes, peas, tomato paste. Stir, pour in the broth, salt, pepper and cook over medium heat until tender.

Fritata (breakfast idea)
Ingredients:
200-300 g boiled pasta,
200 g peas
200 g broccoli,
grated cheese,
5-7 eggs.

Cooking:
Fry vegetables and pasta in olive oil (you can use leftovers from the evening), salt and pepper. Whisk the eggs with a fork, you can add a little cream or sour cream, pour the mixture of pasta and vegetables and put in a hot oven. Sprinkle the fritata with cheese a few minutes before it's done.

Meat with green peas
Ingredients:
300 g of meat,
1 onion
1 carrot
1 Bell pepper,
7-8 potatoes,
400 g peas
salt, pepper, saffron, herbs.

Cooking:
Put the meat cut into cubes in a saucepan, cover with water and set to boil. From the moment of boiling, reduce the heat and cook the meat for 20 minutes. Fry the onion, carrot and sweet pepper in a frying pan, add to the meat. Meanwhile, cut the potatoes into cubes and add to the pot with the meat. When it is almost cooked through, add the peas, salt and pepper and cook for 5 minutes. Take the pot off the heat, add some saffron and cover the pot with a towel to let it sweat. Sprinkle with herbs when serving.

Rice and peas side dish
Ingredients:
500 g peas
2 stack rice,
1 tbsp butter,
4 stack water,
salt, nutmeg - to taste.

Cooking:
Boil the peas until tender and put on a sieve. Rice fry in oil, stirring, pour boiling water, salt and cook until tender over low heat. Ready rice mix with peas and season with nutmeg.

Green peas with ham
Ingredients:
1 kg of peas,
200 g ham
500 g onion
1 ½ stack water,
6-7 tablespoons olive oil,
pepper, salt, dill - to taste.

Cooking:
Fry the onion in olive oil, add the peas and diced ham. Salt, pepper, add dill and pour in water. Bring to a boil, cover with a lid and reduce heat. Leave to simmer for about 50 minutes. Serve with bread or thick pita bread. Rice can be served as a side dish.

Green peas with rice in the microwave
Ingredients:
2 stack long grain rice,
2 stack peas,
2 sweet green peppers,
2 cm ginger root,
4 tbsp butter,
4 bulbs
2 cm cinnamon sticks,
4 ½ stacks water,
salt.

Cooking:
Put the butter in a deep bowl and put in the microwave for 30 seconds (maximum power). Chop the onion, grate the ginger root, chop the cinnamon finely and add everything to the oil. Set the timer for 3 minutes at maximum power - the onion should become transparent. Add rice, add water, salt and cook for 12 minutes on full power until the rice is cooked but not overcooked. Let stand for a couple of minutes in the microwave, then divide rice grains fork.

Pesto with green peas
Ingredients:
400 g spaghetti,
200 g ham
1 tbsp olive oil,
1 stack peas,
¾ stack. basilica,
¼ stack. grated parmesan cheese,
2 cloves of garlic
5 tbsp olive oil,
¼ stack. crushed walnuts,
salt, pepper - to taste.

Cooking:
Boil spaghetti in salted water, drain and rinse. Fry the diced ham in olive oil until Brown color. Boil the peas in salted water and drain on a sieve. Using a blender, puree peas, basil, grated cheese, garlic, passed through a press, walnuts And olive oil. Salt and pepper. Stir in fried ham. Serve spaghetti with pea pesto and big amount grated cheese.

Pea and carrot garnish
Ingredients:
1 cup carrots, cut into thin strips
400 g peas
3 tbsp butter,
⅓ stack. brown sugar,
1 tbsp lemon juice
salt, pepper - to taste.

Cooking:
Mix butter, carrots, sugar and lemon juice in a saucepan, put on medium fire and bring to a boil. Reduce heat and simmer for 15-20 minutes. Add the peas and simmer, stirring, until the peas are soft. Salt and pepper.

Pea and tomato salad
Ingredients:
2 tomatoes - "fingers",
½ stack peas,
1 tbsp grated cheese
1 tbsp red wine vinegar,
1 tbsp olive oil,
1 ½ stack chopped lettuce,
1 garlic clove
1 tsp Sahara,
⅛ tsp salt,
⅛ tsp ground pepper.

Cooking:
Blanch the peas for 3 minutes in boiling water, then dip it in ice water. Throw on a sieve and dry. Cut the tomatoes into thin strips. In a jar with a tight-fitting lid, mix oil, vinegar, garlic, passed through a press, sugar, salt, dried basil and shake well to obtain a homogeneous mixture. Combine the tomatoes, peas and lettuce, pour over the resulting dressing and sprinkle with cheese.

New potatoes with green peas and cream sauce
Ingredients:
15 pieces of small young potatoes,
1 ½ stack peas,
100-150 g soft cream cheese with herbs,
¼ stack. milk,
salt pepper.

Cooking:
Boil potatoes in boiling water, drain and pat dry. Boil the peas in boiling water for 10-15 minutes and put on a sieve. Mix cheese with milk, salt and heat over low heat until boiling. Mix potatoes and peas and pour sauce over.

Omelet with peas

150 gr frozen peas
- 7 eggs
- 100 ml milk
- 50-70 g of spicy cheese
- salt, spices to taste
- butter for greasing the mold

Grease the mold liberally with butter. Preheat the oven to 200 degrees, grate the cheese, defrost the peas (just put it in a bowl of water, it will be ready in 5 minutes);

Beat the eggs with a mixer until foamy, pour in the milk, beat. Add salt and spices;

Put the peas in an even layer in a mold, pour over the egg-milk mixture, sprinkle with half grated cheese and put in the oven for 10-15 minutes;

After about 10-15 minutes, you will see that the mixture becomes thick in places. Pour the remaining cheese on top and leave the omelet with cheese in the oven until cooked. This will take another 10-15 minutes depending on the oven.

Wheat lemon porridge with green peas
Shallots - 3 pcs.
Bacon - 200 gr.
Butter - 50 gr.
Wheat groats - 250 gr.
Lemon - 1 pc.
Bouillon cube - 1 pc.
Water - 800 ml.
Green peas - 250 pcs.
Black ground pepper and salt - to taste

Cooking method:

Clean and finely chop the onions. Melt the butter in a small saucepan. Fry thinly sliced ​​bacon on it for a couple of minutes in a pan, wheat groats and bow. Peel the lemon and squeeze the juice out of it. Dissolve bouillon cube in four cups of boiling water, put the grits with bacon and lye into a saucepan, pour in the lemon juice and pour the broth. When the porridge boils, add green peas to it and cook for twenty minutes over moderate heat. Salt and pepper the finished wheat lemon porridge with green peas. Usually served with crucian carp in sour cream or fried carp.

Pancakes with green peas
Ingredients:
- 0.5 cup oatmeal
- 1 cup young green peas (can be frozen)
- 3-4 stalks of green onions
- 1 potato
- some parsley
- 2 garlic cloves
- 1 egg
- 1 tbsp flour
- salt, pepper, ground coriander.

Cooking method:
Pour oatmeal into a saucepan, pour a glass of hot boiled water, boil for a couple of minutes, close the lid, remove from heat and steam for five minutes. The porridge should turn out "slicker".
Peas scalded with boiling water and put in a blender with parsley, green onion and garlic. Grind until smooth.
Grate potatoes on a fine grater.
Mix all the ingredients, add the egg, flour, salt, coriander and black pepper, mix everything. You should get dough like pancakes.
Put the pancakes with a spoon in a frying pan with hot vegetable oil and fry until golden brown on both sides.

Eggplant with green peas
Ingredients
eggplant - 150 g
freshly frozen green peas - 2 tbsp. spoons
vegetable oil - 4 tbsp. spoons
sesame oil - 1 tbsp. a spoon
ground red pepper, salt to taste

Cut the eggplant into slices, salt, leave for 20 minutes. Then rinse, dry and fry in vegetable oil.

Combine eggplant with green peas, pour in Sesame oil, stir, pepper and serve.

Fish zrazy with green peas
pollock fillet-700gr., White bread, milk-1st., egg-1pc., yolk-1pc., onion, frozen green peas, breadcrumbs, salt, pepper, oil for frying.

Soak bread without crust in milk and squeeze. We pass the fillet, onion and bread through a meat grinder, add the egg, salt, pepper. Pour the peas with boiling water for 5 minutes, puree (I don’t do it completely, but so that there are half peas), add the yolk and salt.
We form a cake from minced meat with wet hands, put the filling and make a cutlet. Roll in breadcrumbs and fry on both sides until browned.

The time has begun for the ripening of fresh green peas, which means it's time to replenish the range of recipes with this wonderful legume. Healthy green peas are tasty on their own, but it is much more interesting to diversify their eating by making them part of a variety of interesting recipes.

green pea risotto recipe

Ingredients:

• butter - 50 g;
• onions - 1 pc.;
• green peas - 300 g;
• vegetable broth- 1.7 l;
• rice for risotto - 350 g;
• white dry wine- 200 ml;
• grated parmesan - 25 g;
• olive oil.

Cooking

Melt the butter in a saucepan and fry the finely chopped onion in it. After 10 minutes of frying, add rice to the pan and continue cooking for another minute. In the meantime, you can do green peas, put them in a blender and beat with.

Pour the wine over the rice and onions and let it evaporate completely. Pour the first small amount of broth over the top, just enough to cover the rice. , stirring, until the moisture is completely evaporated, and again add the liquid. Ready rice with green peas, prepared according to this simple recipe, sprinkle with parmesan and drizzle with olive oil.

Recipe for green peas

Ingredients:

• green peas - 450 g;
• bacon - 5-6 slices;
• cashews - 1 tbsp.;
• green onions - a bunch;
• watercress - a bunch;
• olive oil - 2 tbsp. spoons;
• vinegar- 1 tbsp. a spoon;
• mustard - 1 teaspoon;
• lemon juice - 1 tbsp. a spoon.

Cooking

Bacon fry until crispy and break. Mix all salad ingredients together. In a blender, whisk the vinegar with oil, lemon juice and mustard. Pour dressing over salad, mix and serve. Fresh green peas, in such simple recipe, it turns out even sweeter and tastier.

green pea puree recipe

Ingredients:

• water - 600 ml;
• peas - 300 g;
• salt - a pinch;
• mint - 1 bunch;
• butter - 1 tbsp. a spoon.

Cooking

Boil the peas until soft in salted water. We pour boiled peas in a blender, add fresh mint and puree everything together until smooth. Add a piece of butter to the puree and mix.

green pea vinaigrette recipe

Ingredients:

• beets - 2 pcs.;
• carrots -1 pc.;
• potatoes - 3 pcs.;
• onions - 1 pc.;
• green peas - 1 tbsp.;
• vegetable oil - 2 tbsp. spoons;
• vinegar 1 teaspoon;
• salt, pepper - to taste.

Cooking

Boil the root crops in salted water, peel and cut into cubes. Chop onion and mix with prepared vegetables. Add peas to the mixture and dress the salad with a mixture of vinegar and vegetable oil. Add salt and pepper to taste.

Chicken recipe with green peas

Ingredients:

Cooking

Mixing soy sauce with water, lime juice and starch. Chicken fillet cut into strips, salt, pepper and fry for 3-4 minutes. Add garlic, ginger, finely chopped carrots and peas to the pan. Fry for another 5-7 minutes, adding oil if necessary. As soon as the carrots become soft, pour over everything previously prepared with a mixture of lime and sauce, and continue cooking for another minute.

Ready-made chicken is good on its own, but for more satiety, the dish can be supplemented with a bowl of rice or rice noodles. Serve chicken with peas sprinkled with finely chopped onions.

What can be cooked from frozen green peas? We have selected the top three quick offers for every taste.

Peas and mint pesto

In a blender, smash a packet of frozen green peas, a handful of fresh mint leaves, grated Parmigiano Reggiano, a couple of garlic cloves, and plenty of black pepper. Add olive oil and some lemon juice. Spread pesto on bruschetta, toast, cheese and ham crackers.

Matter paneer with peas

It's wonderful indian dish- a find for vegetarians. Fry the tofu cubes in vegetable oil until browned. Share on paper towels and let the excess oil soak in. In a saucepan, toss a pinch of cumin seeds, some curry powder, then chopped onion. It is necessary that the onion becomes soft and soaked spicy aromas. Now add chopped tomatoes and fill the saucepan with water. Bring to a boil, add fried tofu, simmer for a few minutes over low heat. Then throw frozen green peas into the saucepan. Cook the dish for at least another 15 minutes. Serve with rice sprinkled with chopped cilantro.

Pasta, bacon, peas

Orcette, farfalle, spaghetti... You can choose any pasta to accompany it with green peas, bacon and herbs. Cook pasta until al dente, drain. Fry the bacon in a skillet and then cut it into small pieces. Drain the fat from the pan, leaving no more than a tablespoon - on this amount of fat, add the chopped onion and frozen peas. Mix onions and peas with pasta, add chopped bacon, sprinkle with grated Parmesan and chopped herbs.

Text: Anna BIL