We had shelled several pounds of fresh peas to make the Orecchiette
Carbonara with English Peas. We kept all of the pea shells and made a pea stock
that we could then use for making: Rici-e-Bici. The wonderful rice and pea dish
that is halfway between a soup and risotto. This is a delicious dish. You can
find the recipe in our blog of: March 31, 2014. Click the date to get the
recipe.
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