Crushed Spring Peas with Mint
Crushed Spring Peas with Mint
SERVES
2PREP TIME
10 minCOOK TIME
10 minIngredients
2 cups fresh peas (from about 2 pounds pods)
1 ounce aged Pecorino Romano cheese, finely grated
1 1/2 teaspoons Maldon or another flaky sea salt
1 small spring garlic clove or 1/2 small garlic clove, smashed, peeled and roughly chopped
12 medium mint leaves
3 tablespoons extra-virgin olive oil
Scant 2 tablespoons lemon juice, plus more for finishing
Directions
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.
Serve with fresh cut veggies, smeared on toast, or as a sandwich spread.
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