Peas freeze shortly as a result of they’re small. And, as a result of they’re small, so are the crystals that kind when the water of their taut cells (think about many minuscule balloons) turns to ice. And small crystals trigger far much less harm, puncturing and ripping to cell partitions, which signifies that, when the pea defrosts and the ice returns to water, the cell partitions are in a position to maintain it, leading to a firmer pea.
Bigger gadgets, alternatively, see the formation of bigger ice crystals, which might puncture the partitions (once more, think about minuscule balloons, however this time with a number of tiny rips), making them leaky after they defrost and inflicting mushy greens. Because of this peas survive the economic freezing course of so significantly better than, say, carrots or a slice of aubergine.
Peas additionally defrost shortly, which is one thing I’m reminded of each couple of weeks after I discover a heat bag deserted on the couch, having finished its job with a swollen ankle or a lump on the pinnacle. Sure, the bag might return within the freezer, however typically it turns into our subsequent meal.
It is a dish I began making when my son was younger (for me, not for him), having had it made for me by a good friend who likes frozen peas much more than I do and refers to them as “the vegetable in frozen armour”, for the way in which they journey in and save supper. You don’t truly must defrost the peas (through the use of sizzling water or a sprained wrist); they’ll go straight from the freezer into the new, softened shallot or onion (simply give them an additional minute or so within the pan, stirring till they glisten).
There’s a satisfying little bit of range alchemy on this recipe, when the one cream, spoonful of cream cheese and grated cheese thicken right into a sauce. The sauce then thickens additional on the floor of the pasta. My perfect form right here can be little elbow macaroni (once more, for me, not for my son), however a ridged penne additionally works, as does just about any small tube or shell for that matter. As all the time, I’ve given particular portions, however this actually is a recipe to be made by eye, utilizing no matter cream and cheese you will have within the fridge. The lemon zest is elective, but it surely provides one other dimension and an edge to the sauce.
To not rush something, however it is a dish to be eaten as quickly as doable, whereas it’s sizzling and the sauce is thick sufficient to catch and maintain the peas, and creamy sufficient that the tubes of pasta slide across the bowl or plate.
Pasta with peas, cream, lemon and cheese
Serves 4
3 tbsp olive oil
1 knob butter
1 small onion, or 2 shallots, peeled and finely diced
200g frozen peas, defrosted
Salt
250ml single cream
1 tbsp cream cheese, or robiola
50g grana padano, parmesan or sharp cheddar, grated
Zest of 1 unwaxed lemon
White pepper
400g-500g pasta – elbow macaroni, penne, fusilli, linguine
Convey a big pan of water to a boil prepared for the pasta. Working in a frying pan or medium-sized saucepan, heat the olive oil and butter over a medium warmth, then add the onion and fry, stirring, till gentle and translucent. Add the peas and stir till they glisten.
Add salt to the boiling water, stir the pot, then add the pasta and set the timer for a minute lower than the advisable pasta cooking time.
Add the cream to the peas and simmer gently. About 30 seconds earlier than the pasta timer rings, add the grated cheese, lemon zest and a few white pepper to the cream and pea combine, then increase the warmth barely and stir always, so the sauce bubbles and thickens.
When the timer rings, both use a spider sieve to elevate the pasta immediately into the sauce, or drain the pasta right into a colander (save among the cooking water), then tip into the pea pan.
Toss every thing for about 30 seconds; if the combination appears dry, add a little bit of pasta cooking water; if it appears free, add extra grated cheese. The intention is that the sauce thickens on the floor of the pasta and catches the peas. Serve instantly.
