Published by Chronicle
The bright green color of this dish will interest even the most vegetable-phobic child. This sauce recipe is quick and can be added to any pasta or rice. Suggest to your child that this is how monsters get that supercool green skin and maybe if they eat enough they will turn green, too. If your children have an aversion to peas, make sure you make a smooth purée, and omit the whole ones.
Total Timeunder 15 minutes
Recipe Coursemain course
Dietary Considerationegg-free, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturebuttery, cheesy, creamy, savory
Type of Dishpasta sauce
- 2 cups frozen peas
- ¼ cup water
- ½ teaspoon kosher salt
- ¼ cup half and half
- 2 tablespoons butter
- Cooked pasta or rice, hot
- Grated Parmesan or other hard cheese
Place the peas, water, and salt in a medium saucepan. Bring to a boil and simmer for 2 minutes. Drain and set aside ½ cup of the peas.
Put the remaining peas, half-and-half, and butter in a medium bowl and blend with a stick blender or use a stand blender. Purée until smooth.
Fold the whole peas into the pea purée. Pour onto the warm pasta or rice. Serve with a dish of grated cheese and extra sauce for pouring or dipping.
Add cooked white beans, shredded raw zucchini, or cooked bacon or chicken to the pasta.
Add dried dill or dried thyme to the sauce when blending. When adding dried herbs, make sure they have time to rehydrate by adding them into hot liquid or cooking them in the sauce. Dried, crispy herbs can be unappealing to eat.
2008 Jennifer Carden