• About
  • La Micaela Farm Shop

fincafood

~ culinary and horticultural life on a Spanish farm

Tag Archives: peas

Maccheroni al Piselli

13 Saturday Jun 2020

Posted by Nevenka in Main Courses, Starters, Vegan

≈ Leave a comment

Tags

Pasta maccheroni, peas, peas shoots, tomato sauce

Or pasta with peas…….and tomato sauce.

I’ve had a tray of peas sprouting on the kitchen windowsill for the last few days, and now the shoots are ready for cutting. The flavour of them is stronger than I expected, and stronger than that of the sweet peas I have, so I thought the two together would make a well flavoured sauce for the swirly maccheroni I have. And it did…….

For 2 portions

200 grams maccheroni

1/2 onion – finely chopped

2 cloves garlic – finely chopped

3 tablespoons olive oil

250 grams tomatoes -either fresh or tinned – peeled and chopped small

120 grams tomato Frito or passata

400 grams sweet garden peas – either fresh or frozen

bunch of pea sprouts – cut in half if long

4 large sprigs of fresh basil – roughly chopped

salt and freshly ground black pepper

olive oil for drizzling

Heat plenty of water seasoned with salt and olive oil, and when boiling add the pasta.

Once back boiling, turn the heat down to a brisk simmer and leave the pasta to cook to al dente. For this pasta it was about 12-15 minutes.

Heat the oil in a deep frying pan and add the onion and garlic. Fry gently until translucent.

Add the chopped tomato, Frito and peas. Cook uncovered for 10 minutes stirring from time to time. You want the sauce to have reduced, thickened and the flavour to have intensified, so if you are using fresh tomatoes that are watery, the sauce may need longer cooking.

Season the sauce with salt and pepper.

Drain the pasta once it is cooked.

Add the pea shoots and basil to the tomato sauce and stir in, then stir in the pasta making sure that it is nicely covered with the sauce.

Serve with an extra drizzle of olive oil over the pasta, and enjoy!

A Warm Winter Salad

16 Monday Dec 2019

Posted by Nevenka in Food for One, Main Courses, Vegan, Vegetable Dishes

≈ 1 Comment

Tags

Butternut squash, Chard, peas, red peppers, winter warm salad

A base of sweet garden peas and steamed chard topped with braised butternut squash and lemony, garlicky red peppers – what’s not to like?

Let’s do the butternut squash first. The amounts are per person so just multiply or expand if you are mega hungry.

Half a butternut squash – peeled and de seeded then cut into chunks.

Fry in olive oil with a lid on so it can steam. After about five minutes turn the cubes and season with a little sea salt and freshly ground black pepper.

Let cook another five minutes, covered, then stir again and add a tablespoon of green pumpkin seeds. Stir in and let cook a couple of minutes more then turn off the heat.

 

Next the red peppers.

Cut them into short strips and fry in olive oil with some finely chopped garlic. Fry them on a medium heat so that they cook quite quickly and brown a bit.

When the peppers are almost cooked throw in a handful of cashew (or other) nuts and stir round and let cook until slightly toasted.

Remove the peppers to a small bowl and season with a squeeze of fresh lemon juice.

 

Cook the chard leaves in the same pan. The chard wants to be washed and cut into strips.

Add to the pan together with some frozen or fresh garden peas. Cover and let the chard leaves wilt.

Turn the chard over from time to time.

Once it’s cooked enough, turn off the heat. Season with salt, pepper and the juice of half a lime.

Assemble the salad with the chard and peas as the base, then scatter over the pumpkin and seeds, then top with the peppers and nuts. Yum!

Recent Posts

  • Tortilla de Habas con Menta
  • Orange Conserve
  • Intense Chocolate Heaven
  • Patatas a lo Pobre – Poor Mans Potatoes – with Broken Eggs – con Huevos Rotos
  • Autumn Red Salad

Archives

  • April 2022
  • March 2022
  • December 2021
  • November 2021
  • October 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • September 2015
  • August 2015
  • April 2015
  • March 2015
  • January 2015
  • December 2014
  • November 2014
  • September 2014
  • August 2014
  • June 2014
  • May 2014
  • January 2014
  • November 2013
  • October 2013
  • September 2013
  • August 2013
  • July 2013
  • June 2013
  • April 2013
  • March 2013
  • February 2013
  • January 2013
  • December 2012
  • November 2012
  • October 2012
  • September 2012
  • August 2012
  • July 2012
  • June 2012
  • May 2012
  • April 2012
  • March 2012
  • February 2012

Categories

  • breakfast
  • Cultivation
  • Fish
  • Food for One
  • Foraging
  • Main Courses
  • Preserves
  • salads
  • Sauces
  • Shopping
  • Snacks and Tapas
  • Starters
  • Sweet Things
  • Techniques
  • Vegan
  • Vegetable Dishes

Meta

  • Register
  • Log in
  • Entries feed
  • Comments feed
  • WordPress.com

Create a free website or blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • fincafood
    • Join 218 other followers
    • Already have a WordPress.com account? Log in now.
    • fincafood
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...