Ingredients: 1 onion, 1 chicken breast, 100 grams diced ham, dash of red wine, 200 grams peas, 2 tomatoes, 200 ml chicken stock,
Bake 1 chopped onion until soft. Add 1 diced chicken breast and cook the diced chicken breast brown. Add 100 grams diced ham and a dash of red wine. Let the alcohol evaporate and then add 200 grams peas, 2 diced tomatoes and 200 ml chicken stock. Let it al cook well for about 10 minutes. Serve with baked potatoes or rice for example. Enjoy!
Ingredients: 1 onion, 1 teaspoon chilli jam, curry, 1 jar marrowfat peas, 2 tablespoons sweet soy sauce, 3 gherkins, silver onions,
Cook 1 finely chopped onion with 1 teaspoon chilli jam and curry to taste. If the onion is soft, add 1 jar marrowfat peas with 2 tablespoons sweet soy sauce. Lower the heat and add 3 sliced gherkins and silver onions and let it all simmer for another 10 minutes. Serve with rice or baked potatoes. Enjoy!
Ingredients: 1 leek, 75 grams grated carrot, 100 grams diced ham, 1 jar marrowfat peas, 150 ml chicken stock, 1 tablespoon apple spread, salt, pepper,
Number of persons: 3
Stir fry in hot oil 1 sliced leek, 75 grams grated carrot and 100 grams diced ham until the leek has softened. Add 1 jar drained marrowfats peas, 150 ml chicken stock and 1 tablespoon apple spread. Bring to the boil while stirring. Season to taste with salt and pepper. Let it simmer for about 15 minutes on low heat. Serve with sliced potatoes. Enjoy!
Ingredients: penne, salt, 1 onion, 1 garlic clove, thyme, 150 grams mushrooms, 1 smoked chicken breast, 200 grams peas, 250 ml stock,
Number of persons: 2
Cook the penne in boiling water with salt. Bake in hot oil 1 sliced onion with 1 finely chopped garlic clove and thyme to taste on medium heat until the onion is golden brown. Add 150 grams sliced mushrooms and 1 diced smoked chicken breast. Stir fry until the mushrooms have softened. Add 200 grams dopertwen and 250 ml stock . Let the stock come to the boil, lower the heat and let it simmer for about 10 minutes. Serve it with the penne. Enjoy!
Ingredients: pasta, 150 grams green beans, 150 grams peas, 100 grams chorizo, 1 tablespoon pesto,
Number of persons: 2
Boil the pasta al dente in boiling water with a little salt. Blanche 150 grams green beans and 150 grams peas a few minutes in boiling water with salt and drain. Bake in a hot pan 100 grams sliced chorizo until crisp. Add the beans and peas and stir fry 5 minutes. Add 1 tablespoon of pesto and warm well. Serve with pasta. Enjoy!
Ingredients: farfalle, salt, 1 onion, 1 garlic clove, thyme, 1 small tin corn, 1 small jar marrowfat peas, 1 tin diced tomatoes, 150 ml stock, mozzarella, grated cheese,
Number of persons: 3
Preheat the oven to 180 degrees. Boil the farfalle al dente in boiling water with salt. Bake in hot oil 1 chopped onion with 1 finely chopped garlic clove and thyme until the onion is soft. Add 1 small tin of corn, 1 small jar marrowfat peas, 1 tin diced tomatoes and 150 ml vegetable stock. Heat about 10 minutes on medium heat. Stir the farfalle through. Put all in an ovenproof dish and put pieces of mozzarella and grated cheese over it. Place the ovenproof dish about 15 minutes in the preheated oven. Enjoy!
Ingredients: 300 grams potato chips, 1 onion, 250 grams mushrooms, 150 grams peas, 2 tablespoons tomato ketchup, 2 tablespoons sweet chilli sauce 2 spring onions,
Number of persons: 2
Put 300 grams of potato chipes with 1 chopped onion (frozen potato chips without oil, fresh potato chips with 1 spoonful of oil) in the ActiFry and put the ActiFry about 15 minutes on. Add 250 grams sliced mushrooms with 150 grams peas. Turn the ActiFry on for another 10 minutes. Mix 2 tablespoons tomato ketchup with 2 tablespoons sweet chilli sauce and put it together with 2 chopped spring onions in the ActiFry, turn the machine on for another 3 minutes.
Ingredients: spaghetti, 50 grams bacon, 1 garlic clove, 1 tin diced tomatoes, 100 ml cream, 1 stock cube, 100 grams peas, 4 sundried tomatoes, 50 grams grated cheese, basil,
Number of persons: 2
Cook the spaghetti al dente in boiling water with a little salt. Bake 50 grams cut in strips of bacon crisp. Add 1 finely chopped garlic clove and fry briefly. Add 1 tin diced tomatoes, 100 ml cream, 1 crumbled stock cube, 100 grams peas and 4 finely chopped sundried tomatoes. Heat about 10 minutes. Finally, add 50g grated cheese and basil and heat a bit more. Enjoy!
Ingredients: 2 red onions, 1 garlic clove, curry, 180 grams of tofu, 250 grams cherry tomatoes, 1 jar marrowfat peas, 1 tablespoon apple spread
Number of persons: 2
Cook 2 chopped red onion with 1 clove finely minced garlic clove and curry until the onions have softened. Add 180 grams tofu and stir briefly. Add 250 grams cherry tomatoes, 1 jardrained marrowfat peas and 1 tablespoon apple spread. Heat a bit more. Serve with rice or baked potatoes for example. Enjoy!
Ingredients: macaroni, salt, 250 grams diced bacon, 1 onion, 200 grams peas, 1 tablespoon mustard, 200 grams soft cheese, basil, 75 grams grated mature cheese,
Number of persons: 3
Preheat the oven to 200 degrees. Boil the macaroni in boiling water with a little salt until al dente. Bake in a hot wok 250 gram diced bacon until crisp. Add 1 chopped onion and stir fry until the onion has softened. Add 200 grams of peas and stir briefly. Then add 200 grams soft cheese, basil to taste and 50 grams of grated mature cheese. Stir until the cheese has melted. Add the macaroni. Put everything in an ovenproof dish and sprinkle some grated cheese over it. Turn the ovenproof dish in the preheated oven. The oven pasta is ready when the cheese is melted. Bon appétit!
Ingredients: spaghetti, salt, 250 grams diced bacon, 1 onion, 200 grams peas, 200 ml stock, grated cheese,
Number of persons: 2
Cook the spaghetti al dente in boiling water with a little salt. Bake in a hot wok 250 gram diced bacon until crisp. Add 1 chopped onion and stir until the onion is soft. Add 200 grams of peas and 200 ml stock. Bring to the boil and then simmer for about 10 minutes. Serve with the spaghetti. Sprinkle grated cheese over. Enjoy!
This dish had potential. The snap peas have a really nice, slightly sweet, but refreshing flavor. I think we might have ruined it by using whole wheat pasta… yes, I know it’s healthy, but it’s just too meaty for me. Regular pasta has a much thinner texture. We’ll definitely try this one again, especially since snap peas are in season right now, but no more whole wheat pasta.
Also, we doubled the garlic (no surprise there – we do that alot), and planned on adding some grape tomatoes, which would have been a good addition, but we forgot. Oops.
Makes 4 servings. Recipe from Epicurious.
INGREDIENTS
1 lb sugar snap peas, trimmed and strings discarded
1 lb penne
1 medium garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/4 cup extra-virgin olive oil
1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for servingDIRECTIONS
Cook sugar snaps in an 8-quart pot of boiling salted water 2 minutes, then transfer 1 cup sugar snaps to a colander and rinse under cold water to stop cooking. Transfer cooled sugar snaps to a cutting board. Cook sugar snaps remaining in pot until tender, about 2 1/2 minutes more, then transfer with a slotted spoon to a bowl. Measure out and save 1 cup cooking water, reserving remaining water in pot.Return cooking water in pot to a boil and cook pasta until al dente, then drain in colander. While pasta is cooking, cut 1 cup sugar snaps (on cutting board) crosswise into 1/2-inch pieces. Purée half of sugar snaps from bowl, half of garlic paste, 2 tablespoons oil, 1/4 cup cheese, and 1/4 cup saved cooking water in a blender (use caution when blending hot liquids), then force purée with a rubber spatula through a medium-mesh sieve into a large bowl. Purée another batch in same manner, forcing through sieve into bowl, and add cut sugar snaps.
Toss hot pasta with sugar snap sauce and, if necessary, enough of remaining 1/2 cup saved cooking water to thin sauce to desired consistency, then season pasta with salt and pepper.
