Fresh peas worth the shell game
Age-old vegetable is at home in the garden, kitchen and worldly points in between
Peas have thousands of years of culinary history, obviously, they get around. But not always to today's modern kitchen. (Bill Hogan/Chicago Tribune)
Note: You may sub lobster or shrimp for the crab in this recipe.
1 package (16 ounces) gnocchi
1 tablespoon olive oil
1 medium yellow onion, chopped
1 clove garlic, minced
1/2 teaspoon thyme
1 cup peas, fresh or frozen
1 cup creme fraiche or ricotta
1/2 teaspoon hot sauce
1 1/2 cups cooked lump crabmeat
1/4 teaspoon salt
Freshly ground pepper
1. Cook the gnocchi in a large pot of salted water according to package directions; drain. Meanwhile, heat the olive oil in a large skillet over medium-high. Add onion, garlic and thyme; cook until onion is soft, about 4 minutes. Stir in peas, cover; reduce heat to low. Cook until peas are tender, 1 minute.
2. Uncover skillet; increase heat to medium-high. Add creme fraiche and hot sauce, tossing well until dairy melts into a smooth sauce. Stir in crab; heat until warmed through. Season with salt and pepper to taste. Add the drained gnocchi; toss gently.
Per serving: 456 calories, 28% of calories from fat, 14 g fat, 7 g saturated fat, 84 mg cholesterol, 56 g carbohydrates, 26 g protein, 836 mg sodium, 5 g fiber.
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