Creamy Spring Peas Recipes

Steps:

• Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.
• Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.
• Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.
• Photograph courtesy Anna Williams

Steps:

• In a large, heavy-bottomed pot, heat the oil over medium heat. Add the scallions and a generous pinch of salt and pepper. Cook until the scallions are tender, 2 to 3 minutes, then add the peas, stock and 1 cup of water. Bring to boil, then simmer over medium heat and cook for about 5 minutes to allow the peas to soften further.
• Using a jar blender, carefully puree the soup until smooth (see Cook's Note). Pour the soup back into the pot, then add the sour cream and honey, and gently warm for 1 to 2 minutes. Taste for seasoning. Garnish the bottom of each serving bowl with the fresh pea slices and basil leaves. Ladle the soup on top and serve.

Steps:

• Bring 4 quarts water to boil in a large pot for cooking pasta.
• Place ricotta, Parmesan, butter, 1/4 teaspoon salt, and 1/2 teaspoon pepper in bowl large enough to hold cooked pasta.
• Fry oil and bacon in medium nonstick skillet over medium heat until crisp, 6 to 7 minutes. Transfer bacon to plate lined with paper towels. Add onion to empty pan and cook until lightly golden, about 1 minute. Transfer onion mixture to bowl with ricotta mixture.
• Meanwhile, add 1 tablespoon salt and pasta to boiling water. When pasta is about 1 minute shy of al dente, add peas and continue to cook for 1 minute. Reserving 1 cup cooking water, drain pasta and peas. Add 1/2 cup cooking water and lemon juice to ricotta mixture and whisk until smooth. Add pasta and peas to bowl and toss to coat, adding more reserved cooking water as necessary to moisten pasta. Stir in crisp bacon and adjust seasonings with salt and pepper to taste. Serve.

Steps:

• Cook the pasta following the pack instructions. Two minutes before the end of the cooking time, add the asparagus and peas. Boil everything together for the final 2 mins, then scoop out and reserve a cup of the cooking liquid from the pan before draining the pasta and veg.
• Return the pasta and veg to the pan and add the lemon zest, soft cheese and seasoning. Add a squeeze of lemon juice to taste and stir in 2-3 tbsp of the cooking liquid to loosen the sauce.