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Sauté the vegetables, bar the peas, until lightly coloured.
Stir-fry peas until bright green and crisp-tender.
Using a potato masher, crush the peas until you have a fairly coarse bright green mush.
Blanch snow peas until just tender but still snappy, about 1 1/2 minutes, and transfer to an ice bath to cool.
Most commonly, fava is made with yellow split peas (not fava beans, confusingly!) Boil the peas until they collapse, beat them with a wooden spoon, add olive oil, lemon, salt, cook a bit more, then serve warm or at room temperature with pita or chips.
Clotilde Dusoulier, chocolateandzucchini.net Serves 4 300g shelled green peas, fresh or frozen A small bunch of coriander, leaves picked 2 tbsp whole almond butter 1 garlic clove, minced (optional) 1 dash tabasco sauce Salt and black pepper 1 Steam the peas until tender, then let cool to just above room temperature.
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The development of marker assisted selection has not reached its full potential in pea until now.
So I keep quiet, pushing my peas around until the impulse subsides.
In a large pot, blanch the peas just until tender, being careful not to overcook.
Season to taste. 4 In a separate clean bowl, whisk the egg whites until you have stiff peaks, then fold this into the pea mixture until it is just incorporated.
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