A Handful Of Peas

 One of the best Spring vegetables is actually not asparagus but the humble pea. This slittle green gem is not only good for you but also versatile,It can be put in a variety of hot and cold dishes and give a lovely sweet taste to any dish,

Right now it's Spring pea season. These are tender and sweet , just good in a sauce with pearl onions and melted butter.Peas are actually the seeds of the cultured pea plant .There's usually three to four in a long case called a pod. These perfect orbs have a lot of health benefits. They are perfect for diabetics because they have the low glycemic index of around twenty-two.They do not cause fast blood sugar spikes along with being high in fiber and protein, Peas are rich in magnesium, iron and potassium which again are good for managing diabetes.They're also chock full of carbohydrates which means they'll keep you sated and full after eating them.As tasty as creamed and processed peas are, try to avoid them because they contain high levels of sugar and salt.You can eat frozen peas . They picked and frozen at peak ripeness which means they're chock full of vitamins and nutrients. Keep in mind to check the packaging.Some companies may add sodium or salt for flavor.

Peas are great in everything.A pea salad is a nice side to a Spring lamb or Cornish hen dinner. Try using them in a salad full of crunchy radish sauces and mint.Creamy feta is also added to give the salad a silky feel and just olive oil as a dressing. Just a plain pea salad with some sprigs of mint is also good. Use a simple vinegar or lemon juice and olive oil dressing and a slight sprinkle of sea salt and freshly ground pepper. A heartier meal using peas in the main course is the Venetian risi e bisi.It's a wonderful departure from typical risotto dishes,Diced prosciutto gives the dish a saltiness that pairs well with the peas sweet flavor.If you can't get prosciutto any leftover Easter ham will do.Garlic and shoots also give it a flavorful taste as its; cooked in either chicken or vegetable broth.Serve with a generous dusting of Parmesan cheese another Spring-y main dish is pasta primavera with peas and asparagus. Spring onions and butter are added to the half cup of asparagus and two kinds of peas,  a quarter pound of snap ones and three quarter cups of fresh English peas, They are part of the sauce ,  which also consists of creme fraiche ,Parmiggiano, Reggiano and fresh herbs are added later to the hot pasta(usually tagiatelli Peas can also be used in hummus too.It's just adding these gems to chickpeas and tahini blended together.

Use peas this SPring for a bright burst of sweet greenness. Try them in a zesty minty salad. Have them as part of a risotto to pasta dish.They are perfect ,cold to hot.