3 1/2 cups frozen peas (do not use petite peas)
4 large eggs
1 cup low-salt chicken 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 pareve margarine, divided
1/4 teaspoon (generous) ground nutmeg
1 cup teardrop or grape tomatoes, halved
To prepare: In blender, combine salt, 2 tablespoons of chopped
mint, 2 tablespoons of chives, half cup of broth, eggs and 2 cups
of peas. Puree until they become smooth. Transfer to a large
bowl. Mix in the flour.
Boil the salted water in a large pot. Working with one third cup of
batter at once, press spaetzle batter with the rubber spatula into
pot through 1/4-in. holes of wide ladle, coarse grater or colander.
Boil each batch for three mins. Place spaetzle into large colander
with strainer. Then drain and put into a large bowl.
Toss the spaetzle with two tablespoons of margarine.
You can make one day in advance. Separately cover the remaining one
and a half cups of peas and spaetzle. Chill.
In large skillet, melt 4 tablespoons of the margarine over
medium-high heat. Put in half cup broth and spaetzle. Simmer for
5 mins, stirring frequently, until the spaetzle are heated and the
broth is almost evaporated.
Put in tomatoes, nutmeg, sliced mint leaves, 4 tablespoons chives and the remaining 1 1/2 cups of peas.
Toss until heated.
Add pepper and salt to taste.
Nutrition Information :
Saturated Fat: 3 g(13%)
Sodium: 430 mg(18%)
Fiber: 4 g(17%)
Total Carbohydrate: 34 g(11%)
Cholesterol: 93 mg(31%)
Protein: 10 g(21%)
Total Fat: 12 g(18%)