This kind of peas are rare to find in my island, but in other Italian region, for example Lazio, are quite common. My uncle lives in Rome and used to cook them for me.This is the easiest way to make them, you can serve like this as side-dish or cook some pasta together. I looked around to see what kind of nutritional properties they have; apparently, they come from the family of peas, but even better, here you can eat the entire pod skin, which contains a lot of goodies in!
You can boil them first, and after you drained them, finish some minutes cooking in the pan. Or, you can be just lazy as I am, using one pan and not boiling them.
Time: 30 minutes
Ingredients: 4 portions
- 500 gr fresh snow peas
- 1 big onion
- 4 fresh tomatoes or 250 gr peeled tomatoes in a can
- pepper, salt
- olive oil
1. Peel the onion and wash it together with snow peas under cold water.
2. Cut finely the onion. Heat some olive oil in a pan with high hedges. When it’s hot enough, let the onion becomes gold.
3. Add the snow peas cut in half (in this way they get quicker cooked and also easier eaten) and peeled tomatoes can. Otherwise, boil some water and sink the tomatoes in for 5 minutes. The skin will crack and you can easily remove it and add them in the pan.
4. Cook until snow peas are tender, around 30 minutes with a lid on. Add salt and pepper, garnish with fresh basil.