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....
French Green Pea Sauce, known in French cuisine as Sauce de Petits Pois, is a bright, velvety purée made from tender green peas, butter, shallots, and cream. It’s a classic French accompaniment that embodies both simplicity and refinement — light yet flavorful, smooth yet deeply comforting.
The sauce’s character lies in the natural sweetness of the peas, elevated by a touch of butter, a whisper of garlic, and the soft perfume of herbs like mint, parsley, or tarragon. Traditionally, it’s served alongside roasted meats, grilled fish, or sautéed vegetables, but it also makes an elegant base for modern vegetarian plates such as Golden Eggplant with French Green Pea Sauce.
1 tablespoon fresh herbs, finely chopped (mint, parsley, or tarragon — or a mix)
Salt and white pepper, to taste
🔪 Preparation
Step 1 — Sauté the aromatics
In a small saucepan, melt the butter over medium heat until it foams lightly. Add the shallot and cook gently for about 2 minutes, until soft and translucent (not browned). If using garlic, stir it in and cook for another 30 seconds, just until fragrant.
Step 2 — Cook the peas
Add the peas and stock, and bring the mixture to a gentle simmer. Cook for about 4–5 minutes (a little longer if using fresh peas) until tender and bright green.
Step 3 — Blend to perfection
Transfer the contents of the pan to a blender or use an immersion blender. Purée until completely smooth and creamy. Add the cream, lemon juice, and herbs, then blend again. Adjust the thickness by adding a spoonful of warm stock if needed.
Step 4 — Season and finish
Return the sauce to low heat. Taste and season with salt and white pepper. Keep warm — do not let it boil, or it may lose its color and freshness.
🍽️ Serving Suggestions
With vegetables: Spoon over grilled eggplant, roasted asparagus, or steamed artichokes.
With fish: Ideal for delicate white fish (like cod, halibut, or sole) or seared scallops.
With poultry: Complements roasted chicken, duck breast, or turkey medallions.
With pasta or gnocchi: Toss lightly with fresh pasta for a spring-green twist.
For presentation, drizzle a little olive oil or swirl in a touch of extra cream before serving.
💡 Chef’s Notes
For a restaurant-smooth texture, pass the blended sauce through a fine-mesh sieve before reheating.
If you prefer a vegan version, replace butter and cream with olive oil and oat cream (or coconut milk for a more floral flavor).
The lemon juice is essential — it lifts the sweetness of the peas and keeps the flavor light and refined.
❤️ Why It Works
This French Green Pea Sauce embodies the philosophy of classic French cooking: simple ingredients elevated through care and balance. Every component — butter, cream, herbs, and lemon — exists to highlight the star ingredient, the pea. Its color alone brings a sense of joy to the plate, while its flavor offers gentle sweetness and freshness.
Delicate, silky, and full of springtime charm — this sauce turns any dish into a taste of the French countryside.
This dish is a celebration of contrast — the crispy, golden exterior of pan-seared eggplant paired with the silky sweetness of a French-style green pea sauce. Inspired by both Provençal vegetable cooking and classic French purées, it combines rustic warmth with refined flavors.
The eggplant, when cooked properly, becomes tender and creamy inside while maintaining a delicate crisp on the surface. The accompanying green pea sauce — vibrant, smooth, and lightly sweet — provides a luxurious bed for the eggplant, balancing its richness with fresh, herbaceous notes.
It’s a vegetarian dish that feels indulgent, nourishing, and elegant enough for fine dining — yet simple enough to prepare in your own kitchen.
1 tablespoon fresh parsley or mint, finely chopped
Salt and white pepper, to taste
Garnish:
A drizzle of extra-virgin olive oil
A few whole green peas or herb leaves for color
🔪 Preparation
Step 1 — Prepare the eggplant
Slice the eggplant into 1.5 cm (½-inch) thick rounds. Sprinkle both sides with salt and let them rest for 15–20 minutes on a paper towel. This draws out excess moisture and removes any bitterness.
Pat the slices dry.
Heat olive oil and butter in a large skillet over medium heat until the butter starts to foam slightly.
Add the eggplant slices in a single layer (don’t overcrowd the pan). Cook each side for 3–4 minutes, until golden brown and tender inside.
Season with a little black pepper and paprika or herbes de Provence. Remove from heat and keep warm.
The goal is to create a golden crust without soaking the eggplant in oil — so adjust heat and oil as needed to maintain a gentle sizzle.
Step 2 — Make the French Green Pea Sauce
In a small saucepan, melt the butter over medium heat. Add the shallot and garlic, cooking until soft and fragrant (about 2 minutes).
Add the green peas and vegetable stock, then bring to a simmer. Cook until the peas are tender — about 5 minutes.
Remove from heat and stir in the cream, lemon juice, and parsley or mint.
Using a blender or immersion blender, purée the mixture until smooth and velvety. If it’s too thick, add a splash of warm stock.
Season to taste with salt and white pepper.
You should have a bright, creamy green sauce with a naturally sweet flavor and a touch of freshness from the herbs.
Step 3 — Assemble the Dish
Spoon a generous layer of the green pea sauce onto each serving plate.
Arrange the golden eggplant slices on top, slightly overlapping for a layered presentation.
Drizzle lightly with olive oil and scatter a few whole peas or herb leaves for garnish.
Serve immediately while the eggplant is warm and the sauce is silky.
🍽️ Serving Suggestions
Main Course: Serve with crusty baguette or herbed rice pilaf for a satisfying vegetarian entrée.
Side Dish: Pairs beautifully with roasted chicken or seared fish for a balanced, elegant plate.
Elegant Presentation: Add a swirl of cream or a sprinkle of microgreens for a fine-dining look.
A crisp white wine such as Sauvignon Blanc or Chablis complements this dish wonderfully — its citrus notes lift the sweetness of the peas and cleanse the palate from the eggplant’s richness.
💡 Chef’s Tips
Smoothest Sauce: For a more refined texture, strain the pea purée through a fine sieve before serving.
Flavor Variations: Substitute mint with tarragon for a subtle anise note, or add a touch of Parmesan for depth.
Make Ahead: The green pea sauce can be prepared in advance and reheated gently before serving — just avoid boiling to preserve its color.
Eggplant Option: Try grilling the eggplant for a smoky twist, or baking it in the oven for a lighter preparation.
❤️ Why This Dish Works
“Golden Eggplant with French Green Pea Sauce” captures the best of French-inspired simplicity: take fresh produce, treat it with care, and let every component shine. The creamy green pea base acts as both sauce and canvas — its sweetness and color bringing out the savory, nutty tones of perfectly caramelized eggplant.
The result is a dish that’s beautiful, comforting, and sophisticated all at once — a little taste of spring and sunshine in every bite.
Golden on the outside, green and glowing beneath — a dish that tastes like art, but feels like home.
As a student at a culinary school in Paris, I distinctly recall one particular class where we were tasked with preparing the classic French dish known as "petit pois a la Francaise (peas in the French style)." It had an air of sophistication, and indeed it was, but it also sparked a memory within me; had I ever tasted these peas, and if so, when?
As I began to gather the necessary ingredients, I was reminded that this was a dish my beloved late mother used to prepare for us. It was also her clever method of ensuring we consumed our greens, as she incorporated shredded lettuce, scallions, and during the summer months, fresh parsley, all sourced from my father's vegetable garden.
Thus, I present my mother's creamed peas, which are virtually identical to any French recipe, except that some variations may include bacon and small onions, both of which are delightful and worth experimenting with. They can be served alongside meat or fish—or if you prefer, simply enjoy them with a spoon. They are delicious on their own.
Ingredients
1 cup fresh garden peas, shelled
1/4 cup unsalted butter
1 small shallot, finely chopped
1/4 cup vegetable stock
1/2 cup heavy cream
3 scallions, thinly sliced
2 Little Gem lettuce leaves, shredded with a chiffonade cut (optional)
Kosher salt and freshly ground black pepper, to taste
If not consumed immediately, store the peas in the refrigerator for up to 24 hours; they will thicken considerably but can be gently warmed over low heat. Freezing is not recommended.
No fresh peas available? You can substitute with frozen peas, but reduce the cooking time by one minute.
Directions
Step 1
Begin by cooking the peas in a pot of lightly salted boiling water for 6 minutes, or until just tender. Drain and set aside.
Step 2
In a large saucepan, melt half of the butter over medium heat. Add the chopped shallot and sauté until softened but not browned, approximately 3 minutes.
Step 3
Pour in the stock and allow it to gently simmer until reduced by half. Incorporate the cream and again, simmer gently until reduced by half. Add the peas and stir to coat them in the cream sauce. This thickening process should take between 5 and 7 minutes.
Step 4
Stir in the scallions, the remaining butter, and if you are using the lettuce,add to the peas and cream. Stir, then simmer gently until the cream thickens and coats the vegetables, 2 to 3 more minutes.
Step 5
Season with salt and pepper and serve warm.
Ingredients
* 1 Tbs butter * 1/3 cup minced shallots * 1 tsp Worcestershire sauce * 1 tsp Dijon mustard * 1 cup chicken stock * 1/2 tsp salt * 1/2 tsp pepper * 1 Tbs cornstarch * 1 cup frozen petits pois
1. Heat the butter in a pan on a medium-low heat. Shallots and cook until translucent, about 4-5 minutes, stirring frequently. 2. In a bowl, mix chicken stock, Worcestershire sauce, mustard and cornstarch. Add to the pan when the shallots are ready. 3. Bring to a boil and simmer gently 2-3 minutes, until peas are defrosted and sauce has thickened. The French pea sauce is ready...enjoy ! mint-french-pea-sauce-recipe
Mini Shell Pasta with a creamy smoked bacon and Pea Sauce
This Creamy Pea and Pancetta Pasta truly satisfies when a pasta craving arises – small pasta shells enveloped in a delectable creamy parmesan sauce, accompanied by crispy garlic-infused pancetta cubes and sweet peas.
It is quick and simple to prepare – even after a tiring day at work when you need to serve dinner promptly. Everyone will be asking for seconds!
This creamy pasta featuring peas, pancetta, and parmesan cheese is among the finest pasta dishes I have ever tasted. It fulfills all the criteria!
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Are you a fan of creamy pasta dishes? You will want to explore my recipes for creamy chicken Fajita pasta, creamy smoked salmon pasta, slow cooker macaroni cheese, and butternut squash macaroni cheese.
Reasons to love this recipe:
Quick to prepare
The sauce is made entirely in one pan – YES to reduced cleanup
Only 7 ingredients are required
It is highly adaptable
I have been preparing this Jamie Oliver recipe for many years. I have made slight adjustments to cater to my preferences, but it remains very close to the original. It is too delicious to alter!
The blend of crispy pancetta, sweet peas, parmesan cheese, and fresh mint is incredibly delightful. Just thinking about it makes me hungry!
Ingredient list:
Shell Pasta (conchiglie) – Naturally, you can opt for any pasta you prefer – however, I adore how the shells capture all that wonderful creamy sauce.
Garlic – I include just one crushed garlic clove in the olive oil while cooking the pancetta – this imparts a subtle garlic flavor that is not overwhelming.
Pancetta cubes – I favor the smoked pancetta, but unsmoked works well too. If pancetta is unavailable, finely chopped streaky bacon can be used as an alternative.
Frozen peas – there is no need to pre-cook them – simply add the peas directly into the pan straight from the packet. Personally, I cannot imagine my cooking without a bag of frozen peas.
Lemon juice enhances the dish and introduces a hint of zest. It also balances the richness of the sauce, so I would advise against omitting it.
Fresh mint leaves take this pasta dish to a higher level. The mint contributes freshness and lightens what could otherwise be a heavy, rich pasta sauce.
Freshly grated parmesan cheese
Double cream or crème fraîche
Recipe Tips and Notes
When preparing the pasta, ensure you add a generous amount of salt to the water. Only add it once the water has reached a boil before introducing the pasta. To quote Anna Del Conte, “the water pasta cooks in should be as salty as the Mediterranean!”
As soon as the pancetta cubes start to turn golden and crispy, add the peas. The peas will only require a couple of minutes to cook through.
This is a very creamy pasta sauce. If you prefer a sauce that is less creamy, reduce the amount of cream you use.
TOP TIP! Do not discard all the pasta water down the sink – using even a small amount will assist in achieving a silky smooth pasta sauce. I collect some in a small cup and keep it near the cooker for easy access when needed.
Both double cream and crème fraîche can be utilized in this recipe. Double (heavy) cream creates a richer sauce, while crème fraîche imparts a slightly tangy flavor. Personally, I favor using double cream in this instance, but feel free to use whichever you prefer.
Unusually, I do not add any salt or pepper to the completed dish – the substantial amount of parmesan provides sufficient saltiness, and I believe pepper is unnecessary. However, everyone has different preferences, so please season with salt and pepper according to your taste.
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
INSTRUCTIONS • 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.
Pea Puree is a beloved choice in fine dining, appreciated for the vibrant burst of color it brings to a plate, serving both as a side and a sauce, along with its sweet flavor that complements nearly any protein! This recipe was shared with me by Jean-Baptiste Alexandre, a classically trained French Chef and culinary partner of RecipeTin Eats. Welcome to Day 14 of the inaugural Holiday Salad Marathon, where I am presenting 30 salads consecutively until Christmas Eve. This offers a refreshing alternative to the typical sugar-laden baking countdowns!! I acknowledge that today’s dish may not be classified strictly as a salad, but it is indeed prepared with vegetables (peas qualify!). Furthermore, it serves as an exceptionally good side dish for the Rack of Lamb I recently published, so I assert that it meets the criteria! I also believe this dish is an excellent accompaniment for roasts and other grand centerpieces that grace the festive table. I appreciate how it introduces a vibrant splash of color to any setting. Additionally, it provides a delightful change from the usual mashed potatoes, wouldn’t you agree? 🙂 Cooking peas for Pea Puree
What exactly is pea puree? It consists of cooked peas that are blended until smooth. The flavor is distinctly that of peas – sweet and subtly nuanced, making it an ideal side dish for a variety of meals. It is a favorite in fine dining establishments, often used to elegantly smear across a plate before artfully placing a piece of protein on top.
Basic recipes typically involve boiling the peas with stock or broth and then blending, which is acceptable, but it merely tastes like peas. To prepare Pea Puree in the manner of fine dining restaurants, begin by sautéing garlic and shallots in butter before incorporating the peas and stock. This single additional step significantly enhances the flavor, resulting in a luxurious pea puree.
Ingredients for Pea Puree
Here’s what you will require:
Indeed, you are seeing frozen peas. I fully endorse the concept of snap freezing!!
If you have the opportunity to pod your own peas, I commend you. (And please extend an invitation for dinner).
Pea Puree prepared in a food processor
Optional straining – for an ultra-smooth texture
I must be honest – if you are dining at my home for a casual meal, I will present Pea Puree to you directly from the food processor. If your appliance is powerful enough, it will be sufficiently smooth.
However, if you aspire to achieve a restaurant-quality finish, pass it through a mesh colander or sieve. It is a simple task using a rubber spatula and takes less than a minute to complete.
By doing this, the pea puree will attain the silky smoothness akin to that served at upscale restaurants!
Straining Pea Puree
The remnants left in the colander consist of the skins of the peas.
A bowl of silky smooth pea puree, ready for serving.
Close-up of the ultra-smooth pea puree.
How to serve Pea Puree
Pea Puree is exceptional when paired with nearly any protein, not only for the vibrant color it contributes to any plate or dish but also for its subtle sweetness.
It serves as both a side dish and a sauce, and the reason I am sharing this recipe is that it is recommended as a side/sauce for the Rosemary Crumbed Rack of Lamb I recently shared. For an authentic British touch, you might incorporate some finely chopped mint into the puree, offering a modern and far more appealing version of the traditional mint sauce served with lamb!
Pea Puree complements virtually any protein – whether meat or seafood. Here are a few suggestions:
A simple baked Chicken Breast or a pan-fried piece of fish.
It would look magnificent beneath a Crispy Skin Salmon or any plain baked or pan-fried fish (in fact, that’s a favorite in upscale restaurants!)
It pairs excellently with Crackling Roast Pork and is a perfect match with a buttery Herb & Garlic Roast Chicken.
A great French Pea sauce recipe to try !
INGREDIENTS
1 tablespoon olive oil
¼ cup diced white onions
1 clove garlic, minced
6 ounces fresh peas, shelled
1 ½ cups stock, ( vegetable or chicken )
¼ teaspoon salt
¼ teaspoon white pepper
INSTRUCTIONS
Heat the oil in a sauce pan, add the onion and garlic and sauté until cooked but not browned, add the peas and stock. Bring to the boil and reduce the heat, simmer for 15 minutes. Cool and then blend/ puree with an electric blender. Season with salt and pepper as needed. For a richer French pea sauce add a spoon of sour cream.
8 ounces fresh spinach – cleaned, stemmed and dried
5 ounces fresh peas, shelled
3 tablespoons fresh mint leaves
1 ½ cups potato water (save water from boiled potatoes)
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon white pepper
INSTRUCTIONS
Heat the oil in a saucepan. Add the onion, garlic and cumin. Saute until the onion becomes translucent and the sauce turns a light golden color.
Stack the spinach leaves and roll them up (lengthwise). Cut the roll into ¼ inch strips (chiffonade). Add the chiffonade spinach to the pan. Add peas, mint and potato water.
Simmer, cooking until the spinach is wilted. It should take three to four minutes. Blend the sauce in a blender until smooth. Strain the sauce back into the cooking pan. Discard any solids caught in the strainer. Heat the sauce to a simmer. Add the nutmeg, salt and pepper.
The French pea sauce is ready to serve over prosciutto and lamb chops or any other meat dish with prosciutto or lamb. ..hmm...nice one ! Bon apetit !
