Tis' the Season for Tempting Pea Vines

Seattle chefs dream up tasty ways to utilize freshly shucked peas and pea vines.

By: Jennifer Lee |   June 2011   |  FROM THE PRINT EDITION

Tilikum Place Cafe's tempting pea vine salad. PHOTO CREDIT: Becky Le Veck

Tulio
Tulio’s sweet pea risotto is the perfect bowl to savor on a mild day. The creamy risotto (cooked in a vegetable broth) creates a comforting backdrop for a medley of greens—leeks, chives and, of course, those toothsome peas. Mascarpone cheese and truffle oil round out the dish with winning richness. $18. Downtown, 1100 Fifth Ave.; 206.624.5500; tulio.com

La Medusa
The Sicilian-inspired pasta with morels and fresh peas combines morels’ nutty earthiness with the subtle sweetness of peas, served over house-made fettuccine. Add lemon, mint, a splash of cream and Parmigiano-Reggiano...pure bliss! $18. Columbia City, 4857 Rainier Ave. S; 206.723.2192; lamedusarestaurant.com

Palace Kitchen
Not your average cheese ravioli, the sweet pea ravioli combines fresh peas with artisan ricotta, oil-cured chiles and breadcrumbs. Served with a compound butter of tarragon and shallot reduction melted on top. $22. Belltown, 2030 Fifth Ave.; 206.448.2001; tomdouglas.com

How to Cook a Wolf
Onion, vegetable stock and a touch of cream combine in a wonderful chilled English pea soup, served with Trampetti olive oil for balance. $9. Queen Anne, 2208 Queen Anne Ave. N; 206.838.8090; ethanstowellrestaurants.com

Tilikum Place Café
The layering of textures in this pea vine salad is key: A large crouton base sits under lightly wilted pea vines, served warm but still firm, which echo the same grassy sweetness of a handful of delicate peas, all topped with a poached egg waiting to be broken and tossed with a pancetta and red wine vinaigrette. $8. Belltown, 407 Cedar St.; 206.282.4830; tilikumplacecafe.com