{meatless mondays : seasonal english peas simmered in a san marzano sauce}

6 May


a co-worker suggested i try this recipe when i said, “what should i do with the delicious english peas i bought today?”

it’s a pretty basic recipe – with a special ingredient of cinnamon… which i must admit, i don’t really ever use in my cooking – unless a recipe specifically calls for it.  i don’t keep in the pantry or anything… although, i am really wanting an organic spice rack – should anyone be wondering what to randomly gift me 🙂

what i love about this recipe is the simplicity – and i was surprised at how nicely the cinnamon complimented the overall dish.  the key is always adding a little at a time… the rice also brought the dish together – i used simple jasmine rice for this dish.  i like the texture and flavour.


ingredients :

– organic authentic san marzano tomatoes {canned}

– fresh garlic

– olive oil

– ground cinnamon

– basmati or jasmine rice


it’s best to begin by cooking your rice and setting it aside or making it ahead.  i had some in my fridge that i batch-cooked earlier in the week… i made about one cup, which is 2 cups cooked… and i used about half the can of tomatoes – approx. 14 ounces?!  {you know me, i don’t like to measure…}

chop up 2-3 garlic cloves and saute on medium heat in a little EVOO…


the lovely thing about english peas is that they are still delicious inside, despite how the outer skin tends to deteriorate a bit over the course of a few days…


so don’t be fooled, they are still plenty good inside!  kind of like us, huh?! hehe 😉

add in half the can of tomatoes and simmer for 2-3 minutes…


then toss in about 6-7 shelled english peas – or however many you want!


sprinkle in a little cinnamon and integrate with the sauce… add in more to taste, if needed.  i think in total i added in a little less than 2 teaspoons…


cover and simmer on low to medium heat until the peas are cooked to your liking… i prefer they still have a little “crunch” to them, like in my delicious endive boats


once cooked, pour over rice and serve immediately.

it’s also great as leftovers!  i made this larger batch and took it to work for lunch a couple times.  it’s good heated or cold.

it’s light and healthy and the cinnamon just added something different to the mix and as i said, combined with the rice – it really brought the whole dish together. thanks for the idea, B!

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