The sauce with peas (dried, frozen, or fresh) is a side dish appreciated by children, also excellent for preparing a tasty different pasta and peas or a vegan main course paired with polenta, as suggested by Grandma Benedetta.
How to use dried peas? Try my creamy split pea soup.
Recipe WITHOUT gluten, eggs, and lactose. Suitable for intolerant and celiac individuals.
Stewed peas can be prepared in any season:
with #fresh peas – from April to June
with frozen or split peas – all year round
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Healthy
- Energy 222.97 (Kcal)
- Carbohydrates 31.81 (g) of which sugars 2.54 (g)
- Proteins 12.13 (g)
- Fat 4.84 (g) of which saturated 0.55 (g)of which unsaturated 0.19 (g)
- Fibers 9.50 (g)
- Sodium 336.38 (mg)
Indicative values for a portion of 187 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Sauce with Peas
- 1 tablespoon extra virgin olive oil (or peanut oil)
- as needed water (or vegetable broth)
- Half onion (or 50 g of leek)
- 1 carrot (small)
- Half stalk celery
- Half clove garlic (optional)
- 200 g dried peas (SPLIT or 400 g of fresh or frozen peas)
- 300 g tomato puree (or canned tomatoes)
- as needed salt (and paprika or chili pepper)
To make this recipe lighter, sauté with just water, and optionally add a drizzle of raw oil to the peas with tomato at the end.
above are the nutritional values and calories per serving
- 1 Pan steel 20 cm
Sauce with Peas
SOAKING dried peas
– whole dried peas: soaking in cold water for 2 – 4 hours is necessary
– split peeled peas: do not require soaking because they are skinless, but merely washing, however, it is recommended to soak them in water for 15 – 30 minutes to make them softer and speed up cooking.
PROCEDURE
Prepare the vegetables (carrot, onion, celery, garlic), then mince them with an electric chopper or chop them by hand into regular pieces.
Sauté the vegetables with a little water and oil for a few minutes. Then add the split peas (or fresh or frozen peas), allow them to absorb the flavor, deglaze with wine (optional). Add the tomato puree and cover.
Halfway through cooking, add salt and paprika, if necessary, add hot water or vegetable broth.
COOK
– for 30 minutes or more if split peas
– for about 15 minutes if fresh or frozen peas
– whole dried peas take up to one hour.
If desired, at the end of cooking, season with chopped parsley.
VEGAN variants
For a white sauce with peas, try this recipe and for a creamy pasta with peas, blend part of the legumes before seasoning the pasta.
Add a raw potato (cut into small cubes or grated julienne) to the sautéed peas with tomato to get a complete main course.
VEGETARIAN alternatives
Partially blend the pea ragù and add it to the cooked pasta along with an egg, to get a vegetarian carbonara.
Flavor the pea sauce with cheese without animal rennet, or to make it appealing even to the little ones, melt a cheese in it.
For a creamy result, add a little cream.
with FISH
Add mackerel or canned tuna to red peas.
with MEAT
Add strips of bacon or speck to the sauté. Or ground meat and/or sausage paste.
STORE pea sauce
The pea ragù keeps in the refrigerator for 2 – 3 days. In the following days, when reheated, it will be even tastier. It can be stored in the freezer for up to 6 months.
