Fresh Shelled Pea Pate
Fresh peas are in season and so, it is that one time of year that I love peas! It is a short window, but I must say an exciting one. It sings spring to me and I am always happy to come out of winter, even if the weather is still chilly out there. I usually try to use my peas in a pasta or a risotto, but I wanted to go another route this time and found a great recipe for a pea spread on the wonderful blog 101 cookbooks.
She uses this on bread, but also uses it as a filling in ravioli, but I think it would also work as a pesto, dressing pasta with it. Everything goes well with pasta. We loved this spread on crusty bread though, even better on toasted crusty bread. I served this with fresh cow’s milk mozzarella and a little salad. A perfect meal.
Spring Pea slathered Crostini
from 101 Cookbooks
- 1 standard brown paper lunch bag full of fresh English peas (still in their pods) – I’m guessing a pound or two
- Squeeze of lemon juice
- 1/2 cup toasted pine nuts
- 1/2 cup FRESHLY shredded parmesan
- tiny pinch of cayenne
- lemon zest
- salt to taste
Bring a saucepan of water to a boil. While the water is heating, remove the peas from their pods and place in a bowl. When the water reaches a boil, add some salt and the peas. You are just going to cook them for a very short time. Don’t leave the stove. Somewhere between ten and thirty seconds. You want them just barely tender. Quickly drain.
After draining, puree the peas – I use a hand/immersion blender to make quick work of it. Add a generous squeeze of lemon. Add the toasted pine nuts, and puree one more time. Stir in the Parmesan, cayenne, a few pinches of lemon zest, and a few pinches of salt. Taste, and adjust for seasoning – add more salt if needed. Spread it on whatever you’ve got around.
Makes about 1 1/2 to 2 cups of puree.
One Year Ago: Spaghetti con la Bottarga
Two Years Ago: Vitello Tonné
Four Years Ago: Pollo all’Arancia