I’m assuming that most of you aren’t gluttonous sweet pea piggies* who bought too much produce and are now trying to figure out how to consume the remaining 2lbs of veggie goodness like I am, but just in case (or just in case you want a delicious recipe either way), I give you: Roasted Sweet Peas.
*I kept writing “sweat pee piggies.” My subconscious is a messed up place.
Ingredients
- Sweet peas (or any other pea variety you fancy)
- Chopped garlic and/or shallots
- Olive oil
- Black pepper
- Red pepper flakes (amount varies by how much mouth burning you want)
- Lemon juice
- Cheese (Parmesan, blue, etc.)
- Bacon (cooked)
- Pine nuts (I didn’t have any)
Directions
- Toss peas with olive oil, chopped garlic/shallots and red pepper flakes
- Spread seasoned peas in a single layer on a baking sheet and put under the broiler
- Watch the peas! It should only take 2-3 minutes for the shells to begin to bubble and brown and then they’re done
- Sprinkle the peas with lemon juice, cheese, pepper, pine nuts and bacon. And then add some more bacon because you know you were being foolishly moderate with your first application
- (Because I add cheese I leave off any additional salt. If you’re going cheese-less, however, a little coarse sea salt would be delicious)
I timed it and this dish takes 5 minutes start to finish (8 minutes if you include the eating bit) and it’s delicious.
Usually, I eat the pea pods before I can even get them to the kitchen, but this year we have such a bumper crop that we even froze several bags. I’m going to try this recipe with some of the frozen ‘sweat pea piggies’
You know what will totally blow your mind? Put a poached egg (and maybe some grated Parmesan) on top of those roasted peas. Oh. Yes.
Wow, it’s very rare that a veggie dish makes me drool but there you have it. These peas look amazing! I think it was the bacon that really put it over the edge for me.