Don’t throw away the pea pods, cook them in 4 different ways

Don’t throw away the pea pods, cook them in 4 different ways

Pea pods are rich in flavor, vitamins and are good for you: don’t throw them away, but cook them inspired by our ideas.

No, pea pods don’t deserve to end up in the wet bucket. Because not only are they edible , but they also taste good – very similar to that of the peas themselves, but even sweeter – and are good for your health: they contain vitamins A, C and K, minerals, a lot of fiber. On the other hand, they are low in calories , about 40 per 100 grams, and there is no trace of fat in their composition. How to cook them? Here are some winning ideas.


  1. Velvety . Remove the ends and the thread from the pods , wash them thoroughly with cold water and cut them into small pieces. For 4 people, 400 grams are fine. Fill a pan with water and ¼ with milk, pour the peel of the peas, two peeled potatoes and an onion, also cut into small pieces. Add some coarse salt and cook for about half an hour, in any case check the degree of cooking; drain and let cool. At this point, transfer the ingredients to the blender and reduce them to cream. Before serving, add a little olive oil, black pepper and grated cheese. Accompany the dish with croutons.  
  2. Risotto . Also in this case the first step consists in removing the stalks and filaments, cutting the pods and boiling them for about thirty minutes, but only in water (no milk is needed). Just the cooking water is important: a little, first of all, it should be used to blend the boiled peels. After this operation, pour 4-5 tablespoons of olive oil into a saucepan, add a generous dose of bacon cubes, let it fry for a few minutes, add the rice and toast it. Then, gradually, the filtered puree and the cooking water are poured. Continue like this, stirring often, until the rice is cooked.  
  3. Mini flans . The pods (the quantity is always equal to 400 grams, if desired 500), cleaned as described above, must be blanched for about ten minutes, drained and sautéed in a pan with extra virgin olive oil and a finely chopped onion. Proceed by boiling two potatoes, reducing them to a puree with a potato masher and placing them in a container together with 2 eggs, 50 grams of grated pecorino cheese, 75 grams of breadcrumbs, salt, black pepper and nutmeg. Mix carefully, add the pods and continue to work the mixture until it is perfectly homogeneous. Finally, it is divided into previously greased single-portion molds and baked at 180 degrees. Cooking time: 40-45 minutes. 
  4. Fake pesto . If you are a pesto lover, this variant will surprise you. For 4 people you need 500 grams of pods. As usual, you start by eliminating tips and filaments and proceed by blanching them, then drain them and pass them under cold water in order to stop cooking and preserve the color, that bright and unmistakable green. Then blend in a vegetable mill with two cloves of garlic, 20 grams of fresh mint, 35 grams of pumpkin seeds, 30 grams of grated Parmesan, salt and 5 tablespoons of extra virgin olive oil. 

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