Fresh peas perfect for risotto, pasta

(Pea and Beet Risotto is a heavenly spring meal, garnished with a snow pea and its accompanying purple flowers)

Spring has given way to summer, but not without a bounty of fresh peas that got its start in cooler weather. The shell peas, a Caselode from Johnny's I planted in early April, was ready last week for a big harvest. I picked about five pounds in one day, with more on the vine still in the plumping-up stage. The variety is sweet and slow to turn starchy. This season was a good one for peas - a coolish spring with adequate rain, here in the Hudson Valley.



Nothing compares to the flavor of fresh peas in season (I know, I say that pretty much about everything I pick in the garden, but it's true - from garden to dinner plate is the best way to eat!), although the frozen ones available year round in the supermarket are great for their convenience and good taste.
After eating as many as I could fresh from the vine (I love unzippering the fresh pods and finding those green "pearls" snuggled up in that perfect packaging), I knew risotto would be the first recipe to use them in, followed by a cool pasta salad, which would be perfect for an upcoming outing of ours.



Shell peas also yield a lot of compost with all that natural packaging, but I don't mind that a bit. It does take some time to shell fresh peas, but it is a task I relish. It forces me to stop for a while, turn off the inner dialogue, pull up a comfortable chair outside by the patio table and get into the "zen" of shelling - "pinch top; pull zipper; pop out peas" - kind of like the "wax on, wax off" line in "The Karate Kid."

Had I a front porch, that is where this task would definitely take place; oh, and don't forget the rocking chair and a fancy cotton apron to wear!



I recently thinned the beets and had some babies that begged for inclusion, so I paired the peas with grated beets for the risotto. The beets, perhaps because I did not use that many and they were small, did not color the risotto the way I had anticipated. I envisioned a ruby-red risotto punctuated with the spring green of peas, but it did not turn out that way. I think roasting fully developed beets and then grating them and adding to the risotto later in the process would make for a lovely hue.

But the resulting dish was delicious, loaded with fresh peas and tasting well of spring.

(Purple snow pea blossoms top a serving of Pea and Beet Risotto)

Pea and Beet Risotto

1. 1 cup arborio rice
2. About 6 cups vegetable stock, simmering in a separate pot on the stove
3. 2 cups freshly shelled peas
4. 8 baby beets, grated
5. 2 shallots, minced
6. 2 tablespoons olive oil
7. 2 tablespoons butter or Earth Balance
8. 1/2 cup white wine
9. 1/2 cup grated Parmesan Cheese
10. Fresh parsley, chives, chopped (about 2 tablespoons total)
11. Salt, pepper, to taste

• Heat the olive oil in a large skilled and add the shallots.
• Stir a minute or so and add the beets; cook another minute or so; season with salt and pepper.
• Add the uncooked rice. Cook until the rice colors a light brown, then add the white wine.
• Let the rice absorb the wine and then start ladling in the hot stock, little by little. (You know this routine - don't add another ladle until the previous one has been absorbed by the rice.)
• When about half the stock has been added, gentle fold in the fresh peas. Add more stock and continue the process until the risotto is creamy, the peas are cooked through and it all has the desired texture.
• Finish with the butter and herbs.
• Remove from the heat and add the Parmesan cheese.
• Serve immediately.

Pasta Salad with Fresh Peas

Fresh peas can be added to your favorite pasta salad recipe, and you don't need a separate pan to cook them.

Bring a large pot of water to the boil and toss in your pasta. When the pasta is almost done but still very al dente, add the peas and let them cook in the pasta water. By the time the pasta is done, the peas will be ready - tender but not mushy.
Drain and dress.

I used gemelli pasta with the peas and tossed in some chopped sun-dried tomatoes that had been reconstituted in hot water, sweet red pepper and carrots, chopped small, a few bread and butter pickles, also chopped small, and fresh parsley and chives. I dressed it with a couple tablespoons of olive oil, a pinch of red wine vinegar and Tamari, and about 3 tablespoons soy "mayo," and seasoned it with salt, pepper, garlic powder and a pinch of dried oregano.