Crushed Spring Peas with Mint

This recipe is from A Girl and Her Greens ($25;Ecco) by April Bloomfield.

Crushed Spring Peas with Mint

  • Serves: 2
  • Prep Time:
  • Cook Time:
  • PRINT Print This Recipe


  • 2 cups fresh peas (from about 2 pounds pods)
  • 1 ounce aged pecorino, finely grated

  • 1½ teaspoons Maldon or another flaky sea salt
  • 1 small spring garlic clove or
  • ½ small garlic clove, smashed, peeled, and roughly chopped
  • 12 medium mint leaves (preferably black mint)
  • 3 tablespoons extra-virgin olive oil
  • Scant 2 tablespoons lemon juice, plus more for finishing


  1. Combine the ingredients in a food processor and pulse to a coarse puree, about 45 seconds. Scrape the mixture into a bowl and roughly stir and smoosh a bit so it’s a little creamy and a little chunky. Season to taste with more salt and lemon juice—you want it to taste sweet and bright but not acidic.