Mock Guac(amole)

This recipe is a great option for those times you want to make guacamole but can only find hard, unripened avocados. The puréd peas absorb all the Tex-Mex flavors of the cilantro, lime juice and hot sauce, so most guests won't even guess the main ingredient!

4 cups fresh or frozen peas
1 medium tomato, chopped (about 1 cup)
1 bunch green onions, chopped (about 1/2 cup)
1/2 cup chopped cilantro
1/4 cup fresh lime juice
1/2 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. hot pepper sauce

1. Bring large pot of salted water to a boil. Add peas, and cook 15 minutes. Drain, and rinse under cold water. Puré in food processor, then press through medium-meshed sieve with back of ladle to separate skins from puré.

2. Combine pea puré and remaining ingredients in medium bowl. Let stand 30 minutes to develop flavors. Serve with tortilla chips or Mexican dishes.

Vegetarian Times: Peas Recipes

Farfalle with Feta and Chipotle

Serves 4 in 30 minutes or fewer.

Smoky, creamy, crunchy...this Southwest-inspired sauce has it all. It’s served with farfalle so that the pumpkin seeds and feta crumbles don’t get lost in a pasta tangle.

2 Tbs. pumpkin seeds
2 cloves garlic, minced (about 2 tsp.)
1/4 tsp. chipotle powder
1/4 tsp. salt
1 cup cilantro leaves, chopped
3 Tbs. lime juice
2 Tbs. olive oil
1 tsp. lime zest
1/2 cup crumbled feta cheese
10 oz. farfalle or other small pasta

Toast pumpkin seeds in small skillet 3 to 4 minutes over medium heat, or until browned, shaking often.

Combine garlic, chipotle powder and salt in small bowl. Add cilantro, lime juice, oil and lime zest. Fold in cheese.

Cook pasta according to package directions; drain.

Toss hot pasta with sauce in large serving bowl. Taste, and adjust seasonings if necessary. Sprinkle with pumpkin seeds, and serve.

PER SERVING: 448 CAL; 12G PROT; 15G TOTAL FAT (4G SAT. FAT); 64G CARB; 19MG CHOL; 533MG SOD; 3G FIBER; 1G SUGARS

Vegetariantimes: 30 Minutes - No-Cook Pasta Sauces

Cilantro Pesto

3 garlic cloves, peeled and coarsely chopped
2 cups fresh cilantro, lightly packed
1/4 cup olive oil
2 tablespoons toasted sesame oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper


Place the garlic and cilantro in the work bowl of a food processor fitted with a metal blade. With the processor running, slowly add the oils, lemon juice, salt, and pepper. Process until smooth.

Place the pesto in an airtight container and freeze for up to 4 months. To thaw, microwave on low for 2 to 3 minutes.

Yield: 6 servings

Cilantro Pesto : RealSimple.com