Type what you have

Ingredients

• ✓ english pea
• baby red potato
• butter
• flour
• milk
• salt
• pepper

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 to 20 minutes. Drain.
2. 2 Meanwhile, bring a medium saucepan of water to a boil; add peas and simmer until just tender, about 6 to 7 minutes. Drain and set peas aside.
3. 3 Add butter to the same saucepan; melt over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Add potatoes and peas; simmer, stirring often, until potatoes are heated through, about 5 minutes. Serve immediately.

By Berta Rowland

Ingredients

• ✓ english pea
• basil
• chicken broth
• olive oil
• garlic
• fettuccine pasta
• olive oil
• leek
• green onion
• jalapeno pepper
• salt
• zucchini
• sugar snap pea
• asparagus
• parmesan cheese

Instructions

1. 1 Fill a large bowl with ice and cold water; set next to stovetop. Bring a large pot of lightly salted water to a boil. Hold basil bunch by stems; dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes to stop the cooking process. Drain well. Remove basil leaves from stems; discard stems.
2. 2 Combine basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender; blend until smooth.
3. 3 Return the same pot of water to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain; transfer to a large bowl.
4. 4 Meanwhile, heat 2 tablespoons olive oil in a large saucepan or Dutch oven over medium heat. Add leek and green onions; cook and stir until softened, about 5 minutes. Add jalapeño and salt; cook and stir until jalapeño is soft, about 5 minutes. Increase heat to medium-high. Stir in remaining 2 cups chicken broth, zucchini, sugar snap peas, and English peas; bring to a simmer and cook for 5 minutes. Add asparagus; cook until asparagus is soft, about 3 minutes.
5. 5 Add 1/4 cup basil-garlic purée to vegetable mixture; cook and stir until heated through, about 1 minute. Remove from heat.
6. 6 Pour vegetable mixture over fettuccine; toss. Add remaining basil-garlic purée, sprinkle with Parmesan cheese, and toss briefly to combine. Wrap bowl tightly with aluminum foil; set aside until fettuccine and vegetables soak up most of the juices and oil, about 5 minutes. Toss.

By John Mitzewich

Ingredients

• ✓ english pea
• kosher salt
• green onion
• red onion
• cherry tomato
• bell pepper
• broccoli
• carrot
• snow pea
• rotini pasta
• thyme
• chive
• parsley
• dill
• tarragon
• olive oil
• cayenne pepper
• sugar
• salt
• rice vinegar
• cider vinegar
• dijon mustard

Instructions

1. 1 Whisk Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne together in a large bowl for about 30 seconds. Whisk in olive oil in 1-teaspoon increments until emulsified. Whisk in tarragon, dill, parsley, chives, and thyme. Remove and reserve 1/2 of the dressing in a separate small bowl.
2. 2 Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes. Add snow peas, carrots, peas, and broccoli about 2 minutes before the pasta is done. Drain pasta and veggies well, but do not rinse.
3. 3 Transfer hot pasta mixture to the vinaigrette in the large mixing bowl and toss well to combine. Let rest for 5 minutes and toss again. Toss occasionally until the mixture is almost room temperature, 15 to 20 minutes.
4. 4 Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.
5. 5 You can serve this right away, but for best results, cover with plastic wrap and chill in the refrigerator for 4 to 6 hours. Toss and adjust seasoning before serving.

By John Mitzewich