A Plethora of Peas

Serves: 4

Celebrate Spring with the fresh taste of green peas – amazing what you can add to this dish just by having a fossick around in your fridge and freezer!  Fresh asparagus would also be nice added to this once it stops costing an arm and a leg, and even fresh ricotta crumbled over the top if you don’t want to use Halloumi. 

500g Baby Pea, Mint & Parmesan Ravioli
450g Lamb leg Steaks, lamb loin or similar
100g Halloumi cheese – the one with chilli is good for this
1 lemon – zest and juice
¼ cup olive oil
¼ cup grated parmesan – I used Grano Padano
2 cups frozen baby peas
1 packet or good handful of snow peas – if they’re very large slice them in half diagonally
Handful frozen edamame beans – not essential but good too
1 tablespoon butter
Salt – big handful for pasta pot
Plenty of freshly ground salt & pepper
  • Firstly fill a large pot with water and put on to boil. 
  • In a small pot, add ½ cup of water & bring to the boil (I used some left-over chicken stock instead of water).  Once boiling add the frozen baby peas and bring back to the boil for 2-3 minutes until tender.  Drain and set aside.
  • Cut the halloumi into small cubes.  Heat largish non-stick pan on medium heat and add a small drizzle of olive oil.  Add the halloumi cubes to the pan and toss them while frying so that they’re golden and crispy.  Remove from pan and set aside covered to keep warm.
  • Turn the pan to high, season the lamb generously and cook 2-3 minutes each side for medium rare, or longer to your liking.  Remove from heat and set aside covered to rest.
  • By now your pasta pot should be boiling – add a big handful of salt to it and then the Ravioli.  Time it for 8 minutes.  Try a Ravioli at the 8 minute mark and test it for being done and al dente. 
  • Add butter and ½ the lemon zest to the small pot of drained peas.  Puree with a whizz stick or whatever you have, you can even mash them if you like.
  • In a small bowl whisk together the lemon juice and olive oil with plenty of ground salt and pepper.
  • Once rested, cut the lamb into slices across the grain on the diagonal
  • A minute or so before you’re ready to drain the Pasta, throw in the snow peas and edamame beans.
  • Drain the Pasta and snowpeas and edamame, return to pot and gently stir through the lemon juice and olive oil.
To serve, put a good dollop of the pea puree on each plate and smear across the plate.  Then ladle the Ravioli, snowpea, edamame combo onto each plate.  Top with the sliced Lamb, the crispy cubes of halloumi, grated parmesan, and lastly a drizzle of olive oil.  For artistic purposed I nabbed some little some pea shoots from my garden to garnish with.  Enjoy!


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