I know it’s not pea season, but thank God they’re sold frozen all year round! I’ve been stocking up on bags and bags of them; and they never stay in my freezer for long. I’m always craving peas. A favorite meal when I was little was sweet peas with salmon and white rice. My mom felt good about serving me peas because they’re green, and she thought that I was getting my green vegetables. Yes, they’re green and they’re from a plant, but peas don’t count as a green veggie like broccoli or kale would. Peas are a legume; a SUPER legume!
Like other legumes, peas are a fantastic source of fiber and protein. Surprisingly though, peas also contain an impressive array of phytonutrients. What are phtyonutrients? They’re special chemicals found in plant food that promote human health. An example would be the must-have antioxidants found in plants like peas. The humble pea is high in the antioxidants vitamin E and vitamin C. Other phytonutrients present in peas include their anti-inflammatory nutrients, some of which are found almost exclusively in peas. Though very low in fat, green peas are a good source of Omega 3 fatty acids (also great anti-inflammatory agents).
But let me not breeze over the fiber and protein. Peas contain an exceptionally high amount of fiber and protein, and the combination of the two play an important role in regulating our blood sugar levels. They’re also the perfect food to satisfy our hunger and keep us full for hours.
Oh, and according to my source, the World’s Healthiest Foods website, peas are environmentally friendly nitrogen fixing crops that help prevent soil erosion and keep pests at bay.
I guess my mom knew what she was doing, serving me peas all the time : )
Now, on to the creamy sweet potato pasta!
Basically the creamy texture is achieved by blending steamed sweet potato with tahini and a couple of other spices. I sauteed the peas with the portabello mushrooms and a few chopped sundried tomatoes, mixed it all together with some whole wheat spaghetti and VOILA Sweet Potato Soul’s first pasta recipe was born! I originally planned to make this using butternut squash, and I suspect that either vegetable would be delicious. The sundried tomatoes can be a bit much, salty, but I still enjoy a few of them in this pasta. My favorite part had to be the creaminess with the texture of both the peas and portabello; scrumptious!
