Peas never got much love – at least not from me. With all the other delicious vegetables and beans, peas (aka garden peas) don’t ever come to my mind to add to my meals. However, since it’s spring and they are in season, I can’t help but to think I never gave them a fair chance. They really deserve some credit given their many nutritional benefits. They are sweet and starchy but are low in calories; high in protein, fiber, antioxidants and nutrients, particularly phytonutrients known for disease prevention. I decided to stop thinking of peas as a really cheap, bad excuse for a vegetarian option, and let them show up and show out in a recipe.
I kept this recipe fairly simple and paired the peas with some of my standards so there was no way I could fail! Call it lazy, perhaps, but this is just ONE dish. Rest assured I will use peas again, especially how pleased I am with the way they really ‘popped’ with every bite. The peas along with roasted white asparagus, avocado and a little pesto were all perfect. The peas could shine amongst everything else – they are mildly sweet, slightly crunchy – really delicious. This recipe is all about the peas but I would be remiss if I didn’t emphasize how wonderful the use of the avocado with pesto is, leaving you no desire for cheese. I used gemelli pasta but I would also suggest orecchiette or farfalle.
Shout out to all you seasoned, fresh garden pea lovers – I admire that you take the time to remove peas from the pea pods. The pods are completely edible and good for you also! They are full of folic acid, an essential B vitamin. Frozen peas are recommended over canned peas, and of course, fresh peas are the best. It’s your choice but use fresh or frozen for this dish to maximize the health benefits and taste.
Feed the wellness in you!
This dish must be served and eaten when prepared. The avocado is continually ripening so it will not be fresh if refrigerated and warmed for another day.
- 1 cup peas (fresh or frozen)
- 1 cup white asparagus tips
- 1 box Gemelli Pasta
- Vegetable stock
- 1.5 - 2 avocados depending on the size
- 2 tbl pesto sauce
- 1 tbl Mrs. Dash
- Sea salt
- 1 tsp black pepper
- 1 tbl onion powder
- 1 tbl oregano
- 1 tbl garlic powder
- 1 tbl fresh thyme
- Cook the peas in 1.5 cups of vegetable stock for 12-15 minutes. Set aside. Do not drain.
- Sprinkle the white asparagus tips with olive oil, dash of sea salt and Mrs. Dash. Roast the white asparagus tips until they are crisp and tender, approx. 20 minutes.
- Cook the pasta according to the directions and drain.
- In a large pot mix the pasta with the peas (and remaining vegetable broth), asparagus, sea salt to taste, black pepper, onion powder, oregano, garlic powder.
- In a bowl, mix the avocado with the pesto and thyme.
- Mix in with the pasta and serve.