Marinated Pea Salad

Found in SL November 2024 here

 

1 cup granulated sugar
3/4 cup apple cider vinegar
1/3 cup vegetable oil
1 (15-oz.) can very young small sweet peas, drained and rinsed (such as Le Sueur)
1 (11-oz.) can white shoepeg corn, drained and rinsed
1 (4-oz.) jar diced pimientos, undrained
1 cup finely chopped green bell pepper (from 1 small [7 oz.] pepper)
1 cup finely chopped sweet onion (from 1 small [6 oz.] onion) 
1/3 cup finely chopped celery (from 1 large [3 oz.] stalk)
1 tsp. kosher salt
1/2 tsp. black pepper
Fresh dill fronds and/or parsley leaves

Combine sugar, vinegar, and oil in a small saucepan over medium, and cook, undisturbed, until sugar is dissolved, about 6 minutes. Transfer mixture to a heatproof bowl to cool slightly, about 15 minutes.

Combine peas, corn, pimientos, bell pepper, onion, celery, salt, and pepper in a large bowl. Add vinegar mixture, and toss to coat. Chill, covered, at least 1 hour or up to 3 days before serving. Serve, without draining marinating liquid, and garnish with fresh dill or parsley. 

 

Lemon Ricotta Pasta with Peas & Prosciutto

Found in Pioneer Woman magazine Spring 2026

 

1# radiatore or other short pasta

3/4 cup frozen peas

3 tbsp olive oil

4 oz prosciutto (6-8 thin slices)

4 garlic cloves, minced

1 1/4 cups whole milk ricotta cheese

3/4 cup grated parmesan cheese (3oz)

2 lemons, zest and juice

1/4 tsp black pepper

1/4 cup torn fresh basil leaves

 

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, adding the peas during the last minute of cooking. Reserve 1 cup cooking water, then drain. Reserve the pot.

Heat olive oil in a large skillet over medium heat. Working in batches if necessary, cook the prosciutto until golden and crisp, about 30 seconds per side. 

Transfer the prosciutto to a plate and let cool slightly, then tear into pieces.

Add the garlic to the drippings in the skillet and cook until fragrant, about 1 minute. Remove from the heat and whisk in the ricotta, parmesan, zest, juice, pepper, and 3/4 cup of the reserved cooking water until smooth and creamy.

Add the pasta and peas to the skillet and toss to coat, adding more cooking water as needed to loosen the sauce. Add the prosciutto and toss to combine. Top with the basil and a sprinkle of parmesan and season with pepper. 

Crispy Ham Carbonara with Peas

Found in SL March 2024 issue here 

3 oz Parmigiano-Reggiano cheese, grated (about 3/4 cup), plus more for garnish
3 oz pecorino Romano cheese, grated (about 3/4 cup)
7 large egg yolks
1/2 tsp black pepper
1# spaghetti
2 tbsp olive oil
8 oz. leftover Honey-Glazed Ham, diced (about 1 1/2 cups)
1 cup fresh or frozen sweet peas
1 medium shallot, thinly sliced (about 1/3 cup)
2 tsp finely chopped garlic (from 2 cloves)
1/2 cup chopped fresh mixed tender herbs (such as basil, tarragon, and/or chives), plus leaves for garnish

Bring a medium pot of salted water to a boil over high. Whisk together cheeses, egg yolks, and pepper in a medium bowl until combined; set aside.

Add pasta to boiling water; cook, stirring occasionally, until pasta is cooked according to package directions for al dente, 7 to 8 minutes. Drain pasta in a colander over a bowl, reserving 1 cup of the cooking water. Return drained pasta to pot, and let cool 3 minutes.

While pasta cooks, heat oil in a large nonstick skillet over medium-high. Add ham; cook, stirring every 2 minutes, until browned, about 6 minutes. Add peas, shallot, and garlic; cook, stirring occasionally, until peas are just tender, about 2 minutes. Remove from heat.

Ladle 1/3 cup of the reserved cooking water into egg mixture; whisk until blended. Whisk in another 1/3 cup cooking water to loosen the egg mixture. Quickly and gently toss egg mixture into cooked pasta so eggs don’t scramble. Continue tossing gently until cheeses are melted and a creamy sauce forms and coats pasta, about 1 minute. Add chopped fresh herbs and ham mixture; toss gently to combine.

Divide pasta mixture among 4 plates. Garnish with additional herb leaves and grated cheese.