Pea Spaetzle With Mint, Chives, And Tomatoes(austria)

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 3 1/2 cups frozen peas (do not use petite peas)
• 4 large eggs
• 1 cup low sodium vegetable broth, divided
• 6 tablespoons chopped fresh chives, divided
• 2 tablespoons chopped fresh mint plus 1/3 cup sliced mint leaves
• 2 1/2 teaspoons coarse kosher salt
• 2 cups all-purpose flour
• 6 tablespoons margarine, divided (pareve recommended)
• 1/4 teaspoon generous ground nutmeg
• 1 cup grape tomatoes, halved

Recipe

• 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.
• 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.
• 3 do ahead: can be made 1 day ahead. cover spaetzle and remaining 1 1/2 cups peas separately and chill.
• 4 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.