Lots of ideas to bring fresh peas to the table, from appetizers to main courses, not to miss the aroma and taste of these legumes which, fresh, are irresistible.
The season is the right one: spring is the best time to taste the fresh peas, rich in perfume and aromas, ideal for preparing many dishes, from appetizers to main courses. Peas can be found all year round both frozen, dried and canned, but eaten fresh they retain all the nutritional properties they are rich in. If you like them, fresh peas can also be eaten raw in a salad, or as a snack, for a full of vitamins!
Minerals and vitamins in these legumes
Phosphorus and potassium they are the minerals most present in fresh peas, to have healthy bones and teeth and blood pressure under control. Fresh peas are also rich in vitamins. Among all, C, which carries out a stimulating action on the immune system, and K, which helps blood to clot and regulates inflammatory processes. Fresh peas are also a reservoir of folate, the precursors of folic acid, a vitamin that is vital for the growth and development of the fetus, also and above all at the level of the nervous system. Pregnant women are warned!
Peas in all sauces
Peas are prepared in various ways. Just blanched, stir-fried, boiled and blended for a soufflé or a salty plum cake: they are all endless possibilities that you have to bring these tasty legumes to the table. To give a touch of color, you can add them to a sauteed rice, you can combine them with a salad for a light first course or reduce them to puree to add to low-fat cheeses such as ricotta for the filling of a savory pie. They are also a simple and tasty side dish for children who often distrust anything green colors! Seeing is believing!
And now in the gallery the recipes we have chosen to bring fresh peas to the table
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