Pea Spaetzle with Mint, Chives, and Tomatoes
A fresh twist on traditional spaetzle, combining homemade pea-flavored dumplings with fresh herbs and bright tomatoes. This vibrant dish features a delicate balance of mint, chives, and sweet peas in a tender pasta-like dumpling.
Ingredients
- •3½ cups frozen peas
- •4 large eggs
- •1 cup low-salt chicken broth
- •6 tablespoons fresh chives
- •2 tablespoons fresh mint
- •2½ teaspoons coarse kosher salt
- •2 cups all purpose flour
- •6 tablespoons pareve margarine
- •¼ teaspoon ground nutmeg
- •1 cup teardrop or grape tomatoes
- •
Cooking Instructions
- 1.
Combine 2 cups peas, eggs, 1/2 cup broth, 2 tablespoons chives, 2 tablespoons chopped mint, and salt in blender. Puree until smooth. Pour into large bowl. Stir in flour.
5 min
- 2.
Bring large pot of salted water to boil. Working with 1/3 cup batter at a time, and using rubber spatula, press spaetzle batter into pot through 1/4-inch holes of coarse grater, colander, or wide ladle. Boil each batch 3 minutes. Using strainer,transfer spaetzle to large colander; drain and place in large bowl. Toss spaetzle with 2 tablespoons margarine. DO AHEAD: Can be made 1 day ahead. Cover spaetzle and remaining 1 1/2 cups peas separately and chill.
25 min
- 3.
Melt 4 tablespoons margarine inlarge skillet over medium-high heat. Add spaetzle and 1/2 cup broth. Simmer until broth is almost evaporated and spaetzle are heated, stirring frequently, about 5 minutes. Add remaining 1 1/2 cups peas,4 tablespoons chives, sliced mint leaves,nutmeg, and tomatoes. Toss until heated. Season with salt and pepper.
10 min
