Easy Pea-sy Recipes – Soba noodles, pea soup, pea puree and more

So you have some:peas

Fish and Chips with Pea Mash

Prepare the Peas

If you’re using the frozen variety, soak a 10-ounce package in lukewarm water for about 15 minutes,

then drain. If you prefer fresh, boil 1 cup of water for every 2 cups of shelled peas, then simmer them for at least 5 minutes to cook through. Definitely use frozen for the soup.

If you also have:white fish


  • 2 baking potatoes
  • 1 tablespoon of unsalted butter
  • 4 white-fish fillets (such as sole or tilapia)
  • Sprinkle of bread crumbs
  • 1/2 tablespoon of chopped butter
  • squeeze of lemon juice
  • salt and pepper to taste


Preheat oven to 425° F. Slice 2 baking potatoes into long wedges. On a baking sheet, toss the slices with salt and olive oil. Bake until browned, about 25 minutes.

Meanwhile, in a saucepan over medium heat, melt 1 tablespoon of unsalted butter. Add the peas with some salt and pepper. Cook through, then remove from heat.

Mash the mixture with a potato masher or a fork until most of the peas are broken up.

Transfer the potatoes to a plate. Place 4 white-fish fillets (such as sole or tilapia) on the warm baking sheet

Sprinkle each with bread crumbs, ½ tablespoon of chopped butter, and a squeeze of lemon juice. Broil until golden. Serve the fish alongside the mash and potatoes.

Now you have:Fish & Chips with Pea Mash

If you also have: soba noodles

Pea and Mushroom Soba Noodles


  • 1 small onion
  • 2 garlic cloves
  • 1/3 cup of mirin (rice wine)
  • few tablespoons of tamari
  • 6 ounces of sliced shiitake mushrooms
  • 12-ounce package of spinach
  • 1/4 cup of water
  • juice of 1 lemon
  • a few peas and sliced scallions


In salted water, cook the noodles al dente. Rinse and set aside. Place the pasta pot back on the stove.

Thinly slice 1 small onion and 2 garlic cloves. In the pasta pot over low heat, cook the onion and garlic in olive oil until golden.

Add 1/3 cup of mirin (rice wine), a few tablespoons of tamari, and 6 ounces of sliced shiitake mushrooms. Cook for 5 minutes.

Add a 12-ounce package of spinach and 1/4 cup of water. Toss until just wilted. Stir in the peas, a few sliced scallions, and the juice of 1 lemon.

Add the noodles and toss to combine. Serve immediately. (It’s also delicious chilled.)

Now you have: Pea & Mushroom soba noodles

If you also have: buttermilk

Chilled Buttermilk Pea Soup


  • 3 tablespoons of fresh mint leaves
  • 1 cup of buttermilk
  • 1/2 cup of chicken broth
  • 2 cups of thawed frozen peas
  • 1 teaspoon of olive oil
  • a squeeze of lemon
  • salt to taste


Wash and chop 3 tablespoons of fresh mint leaves.

Blend together 1 cup of buttermilk, the mint, 1/2 cup of chicken broth, 2 cups of thawed frozen peas, and 1 teaspoon of olive oil.

Serve in bowls at room temperature with salt and a squeeze of lemon. (Or chill for later.)

Now you have: Chilled buttermilk-pea soup

Recipes reprinted from the book Time for Dinner. Photos by CN Digital Studio. Copyright © 2010 Cond’ Nast Publications, Inc. Published by Chronicle Books LLC.

Article Posted 7 years Ago

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