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Spring Peas, Favas & Mint

As the weather starts to lighten up, the sun shines a little longer, your winter coat starts spending more time tucked in the closet, and greenery starts to peak its little head.  All of this can only be attributed to one thing, spring has sprung! One of the joys of spring is the food that starts to become available at the local stores and famer’s markets- it’s time for some green, seasonal produce action.    

Lovely, lush green vegetables surround us this time of year- most notably fresh garden, snap, and snow peas and fava beans, some of the most wonderful ingredients that visit us in April and May.   The most perfect herb companion to these crisp spring ingredients is mint.  A floral, sweet and vibrant herb that runs wild quite possibly in your front yard.  Mint is an easy herb to grow on your own and grows quickly, with minimal sun and water, compared to most other herbs, making it an effortless choice of herbs to always have on hand.

Peas and fava beans are one of spring’s best treats.  The beans grow inside large, light green pods that are usually 8 to 10 inches in length.  The pods themselves are lined with a fuzzy, spongy material that protects the beans, keeping them tender. These beans can be laborious by nature but are well worth the time is takes to peel, shuck and cook for those gorgeous tasty nuggets!

Favas and peas have a similarly delicate flavor--a little nutty, slightly starchy yet fresh and fragrant.  These two ingredients are a great textural and flavorful addition to any soup, salad, pasta dish or grain salads.  The possibilities for creativity are endless, so don’t limit yourself in your recipes.  And we can’t leave out their distant cousins, snow and snap peas.  In these varieties the entire pod is edible and usable in so many ways. They can be eaten raw or cooked just until tender.

Herbs always make wonderful contributions to dishes, but, in this case, mint acts as the perfect herb to balance these ingredients. Mint has a very fresh, aromatic, sweet and spicy flavor with a soothing, cool aftertaste. The soothing coolness makes it a very useful herb in the spring. Its cooling properties are like no other herb and whether it’s in a crisp salad or a warming pasta dish, mint definitely has its place in our springtime recipes.

Buying & Storing:

Fava Beans- Thanks to present day Mediterranean cuisine and fine dining kitchens, the fava bean is in demand more than it was years ago and is readily available. When purchasing these, make sure to look for shiny, firm pods that feel heavier than they look. This is a sign that the pod is full of beans, and bigger doesn’t necessarily mean better.  You don’t want the actual fava to be too large- a medium size is desirable for a more delicate taste. Once the pods are home, store them in a plastic bag refrigerated until you use them, which is best to do in a few days.  The ratio of beans to pod can be low, which means you may need to buy more than you think in order to end up with a cup of peeled beans.

Garden Peas- When purchasing, look for firm pods that are velvety and smooth in their appearance. The outside color should be a lively green and not dull (like the color of overcooked peas).   Stay clear and pick over pods that are puffy, water soaked or have mildew residue. Pods should contain peas of sufficient number and size (again a medium size over a large pea) that there is not much empty room in the pod and you can tell this by gently shaking the pod to notice if there is a rattle which would mean extra space. Once home, all varieties of fresh peas should be kept in the refrigerator until ready to use because heat will only make the peas sweet sugar content turn into an overly starchy, dull flavor.

Snap Peas- Look for pods that are firm and crisp. They shouldn't bend at all but should snap. The color in general should be a saturated pale green. Some peas will show a little white scarring on the pod which is okay. Store in the refrigerator in a tightly sealed plastic bag until ready to use. They will last four or five days.

Snow Peas- When purchasing, look for pods that are intact and not split open (which can mean they are over ripe) and up to 3 inches long. They should be light green in color with smooth, firm skin. Stay away from overgrown, cracked or wilted looking pods. Store snow peas in a perforated bag in the refrigerator until ready to use or up to two to three days, they may lose some of their crispness over time but are still suitable for use in cooked and steamed dishes.

Mint- There are three different places you can get your fresh herbs and three ways to store them.  Also, make sure your fresh mint is free of black spots, decay and slime, which indicate excessive handling, temperatures that are too hot or cold, or excessive exposure to ethylene.

If you purchased your herbs fresh from the grocery store (such as sold in a clamshell case), it will keep best in a Ziploc bag with wrapped in a lightly dampened paper towel.  If purchased from the farmers market, it has most likely have not been cooled, so putting them directly into the refrigerator will shock them. Instead, it is best to use the herbs quickly and store at room temperature.  Lastly, freshly picked herbs will survive like cut flowers in a glass of water.

Preparation & Cooking:

Fava Beans- To cook fava beans, you must first remove them from their fluffy pods, and then cook the bean in boiling salted water for 3 to 4 minutes.  After they are cooked, you shock them in cold ice water, and remove their tough outer skin.

Garden Peas- To cook peas, you must first remove them from their fluffy pods, and then cook the peas in boiling salted water for 3 to 5 minutes.  After they are cooked, you shock them in cold ice water, and they are ready to eat or use.

Sugar Snap Peas- To cook and prep sugar snap peas, you must remove the tough string that runs the length of the pea.  Just fold back the stem and pull -- the string will unzip quite easily. Be thorough and check because some varieties have strings on both sides (just repeat the same way). They can be boiled, steamed, stir-fried or blanched.  Sugar snap peas can also be served raw.

Snow Peas- A very easy vegetable to prepare and can be served raw or cooked. To prepare, grab or cut the tip of each snow pea and pull out the tough string that runs along its side. They can be boiled, steamed, stir-fried, or blanched.

Mint- When you are ready to use your herb in recipes make sure not to wash them until just before consuming. Water and washing can severely affect the ability of the herb to remain in good quality. When washing use tepid water. This herb is often used raw, and the leaves are usually chopped or pounded to release the oil which produces the minty flavor. Depending on your taste, you may want to use a little or a lot, it is all relative to one’s own palette.  Mint doesn’t always have to be served straight up and chopped.  It is a wonderful addition to flavor broths, steeped in teas, a unique pesto and much more.  Don’t limit yourself in what you can make with your herbs. There are rules, but they are meant to be broken.

Snap Pea & Mint Salad
Serves 6

Ingredients

1 pound raw snap peas, trimmed and julienned
¼ white onion, chopped fine
¼ cup fresh mint, chopped
Juice and zest of 1 lemon
2 tablespoons extra virgin olive oil
¼ cup parmesan cheese (optional)
Salt
Freshly ground pepper

Directions

In a medium size bowl, combine all ingredients. Season with salt and pepper and serve.

Fava Bean Puree Costini with Mint and Pea Shoots
Serves 6

Ingredients

3 pounds fava beans
2 cloves garlic, chopped
2 tablespoons fresh mint, chopped fine
¼ cup extra virgin olive oil
2 tablespoons water
Juice of ½ lemon
Salt
Pea shoots, for garnish (optional)
Baguette, for serving

Directions

Prepare a large bowl of ice water and set aside.

To prep and cook fava beans, pull on the stem of the pod and pull to open.  If a pod doesn't open easily, use a paring knife and slit the bean pod open, exposing the spongy insides and the beans. Remove the beans and discard the pods.  In a pot of salted boiling water, blanch the beans for 2 minutes. Remove, the beans with a slotted spoon immediately plunge into prepared bowl of ice water . With your fingers, and helped with the tip of a paring knife if necessary, slip the outer skin off of each bean, revealing the inner bright green fava.  Discard the outer skin.

In a blender, place fava beans, garlic, mint and olive oil and puree. While blender is running, stream in water until consistency is of hummus, or a spreadable puree. Add lemon juice and salt. Serve aside toasted bread garnished with pea shoots or as a dip.

Spring Pea & Mint Ravioli
Serves 6

Ingredients

1 shallot, minced
1 cup fresh English peas, steamed soft and mashed
¼ cup fresh mint, chopped
¼ cup ricotta cheese
¼ cup goat cheese
½ teaspoon lemon zest
Salt
Freshly ground pepper
Herbed pasta dough

For the sauce

1 tablespoon olive oil
1 shallot
½ cup vegetable broth
Juice and zest of 1 lemon
1 tablespoon mint, chopped
2 tablespoons butter

Directions

Mix and mash all ingredients in a medium mixing bowl until all ingredients are well incorporated and smooth.  Using fresh herb pasta sheets cut into about 2 square inches, add 1 dollop of filling. Cover with another 2 inch pasta square. Using wet fingers, seal all sides of ravioli by pinching down, making sure the raviolis are sealed well.

Place raviolis in a large pot of salted boiling water. Boil for about 3 minutes, or until the raviolis float to the top of the pan. Strain, place a few raviolis in each serving dish.

For the sauce

In a sauté pan over medium heat, add olive oil.  Cook shallot until soft, about 3 minutes. Add vegetable broth and lemon and reduce.  Add lemon zest and mint.  Finish with butter and serve over cooked raviolis.

Spring Pea Risotto with Prosciutto and Basil & Mint Butter
Serves 6

Ingredients

For the pea risotto

5 cups chicken broth
2 tablespoons olive oil
1 shallot, chopped fine
1 ½ cups Arborio rice
½ cup dry white wine
5 slices of prosciutto cut in small pieces
1 cup fresh peas, blanched
1 cup parmesan cheese
Salt
Freshly ground pepper

For the basil & mint butter

3 tablespoons butter, softened
2 cloves garlic
1 shallot, chopped superfine
Juice and zest of 2 lemons
1 cup basil leaves
¼ cup mint leaves
¼ teaspoon red pepper flakes
Salt

Directions

For the pea risotto

In a medium sized saucepot heat chicken broth until warm and simmer while making risotto. In a separate medium saucepot over medium heat, add olive oil.  Cook shallot until translucent, about 5 to 7 minutes.  Add prosciutto and cook until crispy.  Add rice and cook and stir for 1 minute. Next, add 1 cup liquid, reduce liquid and then add another ½ cup liquid every 7 minutes or so until rice is almost cooked through, about 20.  Add peas and cook 5 minutes more.  Remove from heat, and finish with cheese, and basil & mint butter.  Season with salt and pepper and serve.

For the basil & mint butter

In small bowl, combine all ingredients and use to finish risotto.

Fava Bean Salad with Lemon, Mint and Pecorino Shavings
Serves 6

Ingredients

For the salad

3 pounds fava beans
1 red onion, cut in half and sliced thin
3 cups arugula
3 tablespoons extra-virgin olive oil
Juice and zest of 1 lemon
Salt
Freshly ground pepper

For the pecorino lemon zest

¼ cup fresh mint
1 tablespoon lemon zest
¼ cup pecorino, freshly grated
1 tablespoon black pepper, cracked

Directions

Prepare a large bowl of ice water and set aside.

To prep and cook fava beans, pull on the stem of the pod and pull to open.  If a pod doesn't open easily, use a paring knife and slit the bean pod open, exposing the spongy insides and the beans. Remove the beans and discard the pods.  In a pot of salted boiling water, blanch the beans for 2 minutes. Remove, the beans with a slotted spoon immediately plunge into prepared bowl of ice water . With your fingers, and helped with the tip of a paring knife if necessary, slip the outer skin off of each bean, revealing the inner bright green fava.  Discard the outer skin.

In a medium size bowl, combine fava beans, red onion, arugula and mint.  In a separate small bowl combine, lemon juice and zest and olive oil.  Drizzle over salad, season with salt and pepper and toss to combine.  Serve with pecorino lemon zest. 

For the pecorino lemon zest

In a small mixing bowl combine the ingredients and mix well, adding more cracked black pepper and lemon zest according to preference.