Ravioli with Split Pea Sauce

Ravioli with Split Pea Sauce
A nice French Pea sauce recipe to try !

* 1 quart fat-skimmed chicken broth
* 1 1/3 cups dried yellow split peas
* 2 packages (9 oz. each) cheese-filled ravioli or tortellini
* 3 dried hot chilies (2 in. long)
* 1/2 teaspoon olive or salad oil
* 2 teaspoons minced garlic
* 1 teaspoon cumin seed
* 1 quart baby spinach leaves (about 1/4 lb.), rinsed
* 1/2 cup red cherry tomatoes (about 1 in.), rinsed and halved
* 1/2 teaspoon turmeric
* Salt and fresh-ground pepper


1. In a 3- to 4-quart pan over high heat, bring broth and split peas to a boil; cover, reduce heat, and simmer until peas fall apart, about 50 minutes.

2. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil; add ravioli. Stir occasionally until pasta is tender to bite, 4 to 6 minutes; drain.

3. Meanwhile, transfer split pea mixture to a blender or food processor; whirl until smooth.

4. Remove and discard stems from chilies; shake out and discard seeds. Wipe the 3- to 4-quart pan dry. Add chilies, oil, garlic, and cumin; stir over medium-high heat until garlic is lightly browned, about 1 minute.

5. Pour split pea purée into pan with chili mixture. Add spinach, tomatoes, and turmeric; stir just until steaming.

6. Add drained ravioli to sauce and mix gently. Spoon equally into wide bowls. Add salt and pepper to taste.
French Pea Sauce....

Pasta with Creamy Mushroom-Pea Sauce

Pasta with Creamy Mushroom-Pea Sauce
A nice creamy mushroom pea sauce recipe to try

* 8 ounces whole-wheat pasta, such as fusilli or rotini
* 3 cups shelled English peas (4 1/2 pounds unshelled) or frozen peas
* 1 teaspoon extra-virgin olive oil
* 2 ounces sliced prosciutto, diced
* 2 cloves garlic, minced
* 2 cups quartered cremini or sliced chanterelle mushrooms (about 6 ounces)
* 1 tablespoon all-purpose flour
* 1/4 cup white wine
* 1 cup reduced-sodium chicken broth
* 1/4 cup whipping cream
* Lots of freshly ground pepper , to taste


Bring a large pot of water to a boil. Add pasta and peas; cook until the pasta is tender and the peas are cooked through, 10 to 12 minutes.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook prosciutto, stirring, until it begins to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 4 minutes. Sprinkle flour over the mushrooms; stir to coat. Add wine and let simmer for 1 minute. Add broth, return to a simmer and cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat. Stir in cream and pepper.

Drain the peas and pasta; return to the pan, add the mushroom sauce and toss to coat.
French Pea Sauce....

Salmon with Dilled Creamed Pea Sauce

Salmon with Dilled Creamed Pea Sauce
A great French pea sauce recipe to try !

* 1 cn (16-oz) salmon; drained and
* 2 Eggs; beaten
* 1/2 c Italian bread crumbs
* 2 tb Milk
* 1/2 ts Grated lemon peel
* 1/2 c Chopped green onions
* 1/2 ts Salt


* 1 pk (10-oz) frozen peas; cooked
* 1 tb Margarine
* 1 tb Flour
* 1/2 ts Salt
* 1 ds Pepper
* 2/3 c Milk
* 1/4 ts Dill


Mix all ingredients (except sauce ingredients). Press into 6 (6-oz) custard cups or muffin cups. Arrange in a circle in microwave. Cook on high for 3 minutes. Rearrange cups. Microwave until set, 2 to 3 minutes. To make sauce, microwave margarine in a 2 cup container until melted. Blend in flour, salt, pepper and dill. Stir in milk. Microwave for 1 minute. Stir in peas. Cook until mixture boils and thickens.
French Pea Sauce....

Mini Shell Pasta with a creamy smoked bacon and Pea Sauce

Mini Shell Pasta with a creamy smoked bacon and Pea Sauce
A great French pea sauce recipe to try !
To prepare your pasta
• Finely slice the bacon
• Pick the mint leaves and discard the stalks
• Finely grate the Parmesan

• Bring a large pan of salted water to the boil and drop in the stock cube (if using)
• Stir until it’s dissolved, then add the mini shells and cook according to the packet instructions
• Get a large frying pan over a medium heat and add a good lug of olive oil and the butter
• Add the bacon to the pan, sprinkle a little pepper over and fry until golden and crisp
• Meanwhile, finely chop your mint leaves
• As soon as the bacon is golden, add your frozen peas and give the pan a good shake
• After a minute or so, add the crème fraîche and chopped mint to the bacon and peas
• Drain the pasta in a colander over a large bowl, reserving some of the cooking water
• Add the pasta to the frying pan
• Halve your lemon and squeeze the juice over the pasta
• When it’s all bubbling away nicely, remove from the heat
• The sauce should be creamy and delicious but if it’s too thick for you, add a splash of the reserved cooking water to thin it out a bit
• Add the grated Parmesan and give the pan a shake to mix it in

To serve your pasta
• Divide your pasta between plates or bowls, or put it on the table in a large serving dish and let everyone help themselves
• Lovely with a simply dressed green salad
The French Pea sauce of mini shell pasta and creamy smoked bacon is ready.....
French Pea Sauce recipe-2.