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Salmon with Dilled Creamed Pea Sauce


Salmon with Dilled Creamed Pea Sauce 

A tender pan-seared or baked salmon fillet served under a velvety cream-and-pea sauce scented with fresh dill, lemon, and shallots. Elegant enough for entertaining yet simple enough for a weeknight.

INGREDIENTS (Serves 4)

For the Salmon

  • 4 salmon fillets, 6 oz (170 g) each (skin on or off)

  • 1–2 tbsp olive oil or butter

  • Salt and freshly ground black pepper

  • 1 tsp lemon zest

  • Optional: 1 tsp Dijon mustard to brush on top before cooking

  • Optional: 1 tsp garlic powder or 1 garlic clove, minced

For the Dilled Creamed Pea Sauce

  • 2 tbsp butter

  • 1 tbsp olive oil

  • 1 medium shallot, finely minced

  • 1 garlic clove, finely minced (optional but recommended)

  • 1 cup fresh or frozen peas

  • 1 1/4 cups heavy cream or half-and-half

  • 1/2 cup low-sodium chicken broth or vegetable broth

  • 1 tbsp lemon juice

  • 2–3 tbsp finely chopped fresh dill (plus more for garnish)

  • 1/2 tsp salt (or to taste)

  • 1/4 tsp black pepper

  • Pinch of nutmeg (optional but adds warmth)

  • Optional: 1 tsp Dijon mustard for a tangy, French-style finish

Optional Garnishes

INSTRUCTIONS

1. Season and Prepare the Salmon

Pat salmon fillets dry so they sear beautifully.

Season both sides with:

  • Salt

  • Pepper

  • Lemon zest

Optional enhancements:
Brush the tops lightly with Dijon mustard for extra flavor or sprinkle with a little garlic powder.

Let sit at room temperature for 10–15 minutes.

2. Cook the Salmon

Pan-Seared (best flavor)

  1. Heat 1–2 tbsp olive oil or butter in a large skillet over medium-high heat.

  2. Place salmon skin-side down if the skin is on. Press lightly for first 10 seconds so the fillet doesn’t curl.

  3. Cook 4–6 minutes until the skin is crisp and the salmon is mostly opaque from bottom to top.

  4. Flip gently and cook 1–2 minutes more until just cooked through or still slightly rosy in the center.

Oven-Baked Option

  • Preheat oven to 400°F (205°C).

  • Brush salmon lightly with oil and bake 10–14 minutes depending on thickness.

  • Remove as soon as it flakes easily with a fork.

Poached Option (very delicate)

  • Simmer broth + lemon + herbs and gently poach salmon for 7–10 minutes.

Set cooked salmon aside, loosely covered, while making the sauce.




3. Make the Dilled Creamed Pea Sauce

Use the same skillet if pan-searing salmon—this adds flavor.

  1. Sauté aromatics

    • Melt the butter with olive oil over medium heat.

    • Add shallots and cook 2–3 minutes until softened and fragrant.

    • Add garlic and stir 30 seconds.

  2. Add peas

    • Add peas and toss with the aromatics.

    • If using fresh peas, cook 2–3 minutes longer.

  3. Deglaze and enrich

    • Add broth and simmer 2 minutes.

    • Stir in the cream (or half-and-half).

    • Bring mixture to a gentle simmer—not boiling.

  4. Season
    Add:

    • Salt

    • Pepper

    • Lemon juice

    • Nutmeg (if using)

    • Dill

    • Optional: Dijon mustard

Let the sauce simmer gently 4–6 minutes until slightly thickened and peas are tender.

Sauce thickness:
It should be silky, spoonable, and able to coat the fish without running all over the plate.

4. Combine and Serve

Place salmon fillets on warm plates.
Spoon the warm dilled creamed pea sauce generously over each piece, or serve the sauce underneath as a creamy “bed.”

Garnish with:

  • More chopped dill

  • Lemon or a swirl of crème fraîche

  • Cracked black pepper

Serve immediately.

SIDE DISH SUGGESTIONS

Pair with foods that complement rich cream sauces and bright dill:

Starches

Vegetables

  • Steamed asparagus

  • Green beans almondine

  • Roasted zucchini or yellow squash

  • Simple green salad with lemon vinaigrette

Breads

  • Warm baguette

  • Soft dinner rolls

  • Herb focaccia

RECIPE VARIATIONS

1. Creamed Peas with Mint

Add 1 tbsp chopped mint for a fresh English-style twist.

2. Lemon-Dill Wine Sauce

Replace some cream with white wine for a lighter, more aromatic sauce.

3. Smoked Salmon Version

Use hot-smoked salmon and warm gently in the sauce—no searing needed.

4. Creamed Pea + Bacon Sauce

Add 2–3 tbsp cooked, crumbled bacon for saltiness and depth.

5. Crispy-Skinned Restaurant Finish

Pan-sear salmon skin-down 90% of the way and never flip—crisp bottom, tender top.

CHEF’S TIPS

  • Do not overcook salmon—remove when center is still slightly translucent.

  • Always add fresh dill at the end so it stays fragrant.

  • Use cold cream to prevent curdling when added to a hot pan.

  • Frozen peas work perfectly and taste sweet.

  • If sauce gets too thick: splash in broth.

  • If too thin: simmer 1–2 more minutes.


OTHER RECIPES



A great French pea sauce recipe to try ! 

Ingredients 

 * 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 
 
SAUCE 
 * 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 

 INSTRUCTIONS 

 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. 

Salmon with Dilled Creamed Pea Sauce Video :



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Pasta with Creamy Mushroom-Pea Sauce


Pasta with Creamy Mushroom-Pea Sauce 
Ingredients (4 servings)

For the pasta

For the sauce

  • 2 Tbsp butter or olive oil

  • 1 medium onion, finely diced

  • 3 cloves garlic, minced

  • 12 oz (340 g) mushrooms, sliced
    (Cremini, baby bella, shiitake, or a mix)

  • 1 cup fresh or frozen peas

  • ½ cup dry white wine (optional; substitute broth)

  • 1¼ cups heavy cream, half-and-half, or evaporated milk

  • ½ cup vegetable or chicken broth

  • ½ cup grated Parmesan or Pecorino

  • 1 tsp dried thyme or 1 Tbsp fresh

  • ½ tsp black pepper (freshly cracked preferred)

  • ¼ tsp nutmeg (optional, boosts creaminess)

  • Salt to taste

  • Red pepper flakes (optional)

For topping

  • More Parmesan

  • Chopped parsley or chives

  • A drizzle of olive oil or lemon zest (optional)

Instructions

1. Cook the Pasta

  1. Boil a large pot of well-salted water.

  2. Add pasta and cook until al dente.

  3. Reserve 1 cup pasta water, then drain.

2. Sauté the Mushrooms

  1. Heat butter or oil in a large skillet over medium-high heat.

  2. Add mushrooms in an even layer—don’t crowd (they need space to brown).

  3. Cook 6–8 minutes, stirring only occasionally, until the mushrooms are golden and their moisture evaporates.

Season lightly with salt and pepper.

3. Build the Flavor Base

  1. Reduce heat to medium.

  2. Add the diced onion; cook 3–5 minutes until soft.

  3. Stir in garlic; cook 1 minute.

  4. Add thyme and optional red pepper flakes.



4. Deglaze

Pour in the wine (or broth) to deglaze the pan, scraping up browned bits.
Simmer 2–3 minutes to reduce.

5. Add Peas and Cream

  1. Stir in the peas.

  2. Pour in the cream and broth.

  3. Add nutmeg if using, along with black pepper.

  4. Simmer on low for 5–8 minutes, until thickened and velvety.

6. Add Parmesan

Stir in grated Parmesan until melted and smooth.
Taste and adjust salt.

If the sauce is too thick: add broth or pasta water.
If too thin: simmer a few extra minutes.

7. Combine with Pasta

Add the cooked pasta and toss well to coat.

Add splashes of pasta water as needed to bring the sauce to a glossy, silky consistency.

Serving

Top with:

  • Extra Parmesan

  • Fresh parsley or chives

  • A squeeze of lemon or lemon zest (optional)

  • Fresh cracked pepper

Variations

Protein Add-ins

Vegetable Add-ins

Healthier / Lighter Version

Use:

Vegan Version

OTHER RECIPES



A nice creamy mushroom pea sauce recipe to try 

Ingredients 

 * 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 

 INSTRUCTIONS 

 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.... quick-french-pea-sauce

Pasta with Creamy Mushroom-Pea Sauce Video :



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Ravioli with Split Pea Sauce


Ravioli with Split Pea Sauce 

Ingredients (4 servings)

For the sauce

  • 1 cup dried split peas (green or yellow), rinsed

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 1 medium carrot, diced

  • 1 stalk celery, diced

  • 3 cups vegetable or chicken broth (plus more as needed)

  • 1 bay leaf

  • 1 tsp dried thyme (or 1 Tbsp fresh)

  • ½ tsp smoked paprika (optional, adds depth)

  • ½ cup cream, half-and-half, or coconut cream

  • 2 Tbsp butter or olive oil

  • Salt and black pepper to taste

  • 2–3 Tbsp grated Parmesan (optional but delicious)

For the pasta

Instructions

1. Cook the Split Peas

  1. In a pot, combine split peas, broth, bay leaf, thyme, carrot, and celery.

  2. Bring to a boil, then reduce to low heat.

  3. Simmer 35–45 minutes or until peas are very soft and beginning to fall apart.

  4. Remove the bay leaf.

(If peas still seem thick, add a splash of broth or water.)

2. Build the Flavor Base

  1. In a separate pan, heat butter or olive oil.

  2. Sauté chopped onion over medium heat until soft and golden, about 6–8 minutes.

  3. Add garlic and smoked paprika; cook 1 minute more.

  4. Combine this sautéed mixture with the cooked split peas.

3. Purée (Optional)

You can leave the sauce rustic and chunky or purée until silky:

  • For smooth sauce, blend using an immersion blender.

  • For chunkier sauce, mash lightly with the back of a spoon.

Add the cream (or coconut cream) and Parmesan. Season generously with salt and pepper.

Simmer another 5–10 minutes until thick and velvety.

4. Cook the Ravioli

  1. Bring a large pot of salted water to a boil.

  2. Add ravioli and cook according to package instructions (usually 3–5 min for fresh).

  3. Reserve about ½ cup pasta water, then drain.

5. Combine

In a large skillet, gently toss the hot ravioli with the split pea sauce.

  • Add a splash of pasta water if you want a thinner, silkier sauce.

  • Taste and adjust seasoning.




Serving Suggestions

Top each plate with:

  • Fresh herbs (parsley or basil)

  • Extra Parmesan

  • A swirl of olive oil

  • Cracked black pepper

  • A squeeze of lemon for brightness (optional)

Optional Add-Ins

Vegetables:

Proteins:

Flavor boosters:

Storage

  • Sauce keeps 3–4 days in the fridge.

  • Reheat gently with a splash of broth or water.

  • Ravioli is best cooked fresh.


ANOTHEER RECIPES




nice French Pea sauce recipe to try ! 

Ingredients 

 * 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 

 INSTRUCTIONS 

 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....

Ravioli with Split Pea Sauce Video :



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French Pea Sauce


French Green Pea Sauce (Sauce de Petits Pois)

🌿 Overview

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.

🧂 Ingredients (Makes about 1½ cups)

  • 1 cup fresh or frozen green peas

  • 1 tablespoon butter

  • 1 small shallot, finely minced

  • 1 clove garlic, minced (optional, for depth)

  • ½ cup vegetable or chicken stock

  • ¼ cup heavy cream (or milk for a lighter version)

  • 1 teaspoon lemon juice

  • 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 herbs define the tone of the sauce:

    • Mint adds freshness and a sweet aroma.

    • Tarragon gives an elegant, slightly anise-like depth.

    • Parsley provides brightness and balance.

  • 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.


French Pea Sauce Video:



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Golden Eggplant with FRENCH Green Pea Sauce




🍆 Golden Eggplant with French Green Pea Sauce

🌿 Overview

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.

🧂 Ingredients (Serves 2–3)

For the Golden Eggplant:

  • 1 large eggplant (aubergine)

  • 1/2 teaspoon salt

  • 3 tablespoons olive oil (or more as needed)

  • 1 tablespoon butter

  • Freshly ground black pepper

  • Optional: a pinch of paprika or herbes de Provence for aroma

For the French Green Pea Sauce:

  • 1 cup fresh or frozen green peas

  • 1 tablespoon butter

  • 1 small shallot, finely minced

  • 1 clove garlic, minced

  • 1/2 cup vegetable stock (or water)

  • 1/4 cup cream (or milk for a lighter version)

  • 1 teaspoon lemon juice

  • 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

  1. 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.

  2. Pat the slices dry.

  3. Heat olive oil and butter in a large skillet over medium heat until the butter starts to foam slightly.

  4. 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.

  5. 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

  1. In a small saucepan, melt the butter over medium heat. Add the shallot and garlic, cooking until soft and fragrant (about 2 minutes).

  2. Add the green peas and vegetable stock, then bring to a simmer. Cook until the peas are tender — about 5 minutes.

  3. Remove from heat and stir in the cream, lemon juice, and parsley or mint.

  4. Using a blender or immersion blender, purée the mixture until smooth and velvety. If it’s too thick, add a splash of warm stock.

  5. 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

  1. Spoon a generous layer of the green pea sauce onto each serving plate.

  2. Arrange the golden eggplant slices on top, slightly overlapping for a layered presentation.

  3. Drizzle lightly with olive oil and scatter a few whole peas or herb leaves for garnish.

  4. 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.

VIDEO:


 

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Quick French Pea Sauce






Quick French Pea Sauce

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.


OTHER RECIPES


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


INSTRUCTIONS
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




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Mini Shell Pasta with a creamy smoked bacon and Pea Sauce


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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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.


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.


OTHER RECIPES



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.



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