Herbed Cardamom Peas Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, parsley, sour cream, chives, mint, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Three minutes before the pasta is done, add the peas to the pot. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the ham to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

Steps:

• In a large skillet, heat butter over medium-high heat. Add peas and green onions; cook and stir until tender. Stir in the remaining ingredients.

Steps:

• Place the peas in a saucepan and cover with water.
• Boil the peas for as long as you prefer (I only cook about 5 minutes).
• Meanwhile, in a small bowl mix together the salt, pepper, marjoran and cardamom.
• Drain the peas, then return them to the saucepan (off the heat).
• Sprinkle the spice mixture and parsley over them and mix well.
• Remove to serving bowl and top with the chives (if using); serve immediately!

Steps:

• Cook onion and ginger in butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened. Add cardamom and cook, stirring, 30 seconds. Add broth and bring to a boil. Add peas and simmer, uncovered, until very tender, about 10 minutes. Purée soup in 3 batches in a blender until very smooth, at least 1 minute per batch (use caution when blending hot liquids). Return to pan, then season with salt and pepper and reheat.

Steps:

• Sauté onion and celery in butter in saucepan until tender.
• Add peas, salt, pepper, marjoram, and water.
• Cover tightly; cook just until peas are tender, about 10 minutes. Stir occasionally.
• (This technique also works well with green beans or corn).