Creamy Peas with Bacon


I have been so excited to see the fresh summer produce coming into the market. My little mind has been working overtime trying to come up with new and creative ways to use it all. When I saw the bin of sugar snap peas I knew that was what I wanted to work with. I had a recipe from the Food Network magazine for a Southern Supper menu and creamed peas were on it. I knew I wanted to start out with that and work my own twist into it. I really didn’t change it much, the addition of bacon was my thing. I mean everything goes better with bacon right? Heck ya!!

Seth was off work last night and earlier in the day he had asked me what I was making for dinner. I told him about the roast pork loin and the buttermilk pie and then mentioned the creamed peas followed by “I know you don’t like peas but…”. His response, God love him, was “Mom I like anything you  make” aawwwww melt a Mom’s heart. So with that said I was very excited about the entire meal.

Kevin’s son Dylan’s girlfriend was here and, bless her heart, she helped me shuck peas for about 2 hours! That was the hardest thing about this dish. I was determined to use fresh peas instead of frozen because I knew there would be so much more flavor in the dish if I did. The only problem I found was that this early in the season there were a lot, and I mean a lot, of the pea pods that had teeny tiny little peas that weren’t even worth the effort of the shucking process. That was a bit annoying. But in the end we all agreed that the dish was well worth the effort! I hope you agree.

Creamy Peas with Bacon
2 pieces of thick cut bacon
4 cups shelled peas (from 4 to 5 pounds pea pods) or frozen peas. 
3/4 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons fresh flat leaf parsley, chopped
2 scallions, thinly sliced
Kosher salt
Fresh ground pepper
Chop the bacon and  heat it in a skillet over medium high heat until crisp. Remove from pan with a slotted spoon and reserve on a paper towel.
Bring 6 cups of water and 1/2 teaspoon a salt to a boil in a sauce pan. Add the peas and cook for 10 minutes from fresh peas or 3 to 4 minutes for frozen. Drain and transfer to a bowl and keep warm. Add the cream to the pan, bring to a bail and cook until reduced by half, about 3 minutes. Whisk in the butter then add the peas and toss. Add the parsley, scallions, and bacon, season with salt and pepper to taste and combine.
2 scallions, thinly sliced

About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

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