🥕 Cassegrain Green Peas – A French Classic in Every Bite
Cassegrain Green Peas offer tender, sweet peas carefully selected and slow-cooked to preserve their delicate texture and natural flavor. Expertly seasoned and ready to enjoy, these gourmet-style peas make an elegant and convenient side dish. Perfect on their own or paired with meats, grains, or salads, they bring the taste of traditional French cuisine straight to your plate
Ingredients
Peas 68%, water, sugar, spring onions 1%, salt, natural flavouring.
Nutrition Facts
| pour 100g | par portion de 140g | |
|---|---|---|
| Energy (kJ) | 315 kJ | 447 kJ |
| Energy (kcal) | 75 kcal | 107 kcal |
| Fat (g) | 0,9 g1.3 | 1,3 g |
| – insaturated fat (g) | 0,0 g | 0,0 g |
| Carbohydrates (g) | 9,1 g | 13 g |
| – Sugar (g) | 3,6 g | 5,0 g |
| Fibres (g)5 | 5,3 g | 7,4 g |
| Proteins (g) per portion | 5,0 g | 7,0 g |
| Salt (g) par portion | 0,8 g | 1,1 g |
Special storage conditions: Store at room temperature.
🍽️ Recipe idea
Ingredients
400 g Cassegrain Peas
400 g spaghetti
30 g hazelnuts
30 g pistachios
50 g grated Parmesan cheese
3 tablespoons olive oil
10 mint leaves
salt, freshly ground pepper
Preparation
- Bring a large pot of water to the boil and add a pinch of salt. For al dente cooking, cook spaghetti for 8 min.
- Toast the hazelnuts and pistachios for 10 min in an oven at 170°C.
- Place 200 g of Petits Pois, half the cooled hazelnuts and pistachios, and the washed and dried mint leaves in the bowl of your blender. Season with salt and pepper.
- Blend finely while pouring in the olive oil to obtain a smooth paste. Taste and adjust seasoning.
- Crush the remaining roasted hazelnuts and pistachios for garnish.
- Mix the pesto with the drained spaghetti, then add 150 g of the peas and grated Parmesan.
- Arrange the spaghetti like a nest in the center of the plate, add whole peas and the crushed pistachios and hazelnuts on top.
- Sprinkle with mint leaves.
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