SUGAR SNAP PEAS
DAYS TO SPROUT
TASTE IT FOR
CARE & HARVEST
Harvest pods as they swell but not fully plump. Pods should still be tender at harvest. Cut the pods from the vine, refrigerate, and use within one week.
While popular in Europe, peas likely originated in Egypt or Palestine. In the mid-19th century, Austrian monk Gregory Mendel’s experiments with peas led to discoveries that laid the foundation of modern genetic science.
Peas are a good source of fiber, protein, Vitamin A and K.
Peas are common culinary ingredients in many cultures. Depending on the pea and preparation, they can add a savory burst to soups and meat pies, or a light and sweet surprise in stir fry.
HARVEST TO PLATE RECIPE
Fregola with Green Peas, Mint, & Ricotta
- 1¼ cups fregola
- Kosher salt
- 2 tsp olive oil, plus more for serving
- 2 ounces bacon (about 3 slices), chopped
- 1 medium onion, chopped
- 1 cup dry white wine
- 2½ cups low-sodium chicken broth
- Freshly ground black pepper
- 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
- 2 tablespoons chopped fresh mint, plus leaves for serving
- 4 ounces ricotta
Cook fregola in a large pot of boiling salted water until very al dente, 6–8 minutes. Drain pasta (do not rinse), reserving 1 cup pasta cooking liquid.
Heat 2 Tbsp. oil in a large skillet over medium and cook bacon, stirring often, until bacon is brown around the edges, about 5 minutes. Add onion and cook, stirring occasionally, until bacon is crisp and onion is translucent, about 5 minutes.
Add wine, bring to a simmer, and cook until skillet is almost dry, about 5 minutes. Add broth and bring to a simmer. Add fregola and cook, stirring often, until pasta is just al dente and broth is thickened, about 5 minutes. Taste and season with salt and pepper. Add peas and chopped mint and cook, stirring, until peas are warmed through, about 2 minutes. Add pasta cooking liquid as needed to adjust consistency.
Serve topped with ricotta, mint, and cracked pepper and drizzled with oil.