RUSHED SPRING PEAS WITH MINT
Posted on 25 June 2016
- 182 g Calories
- 13 g Fat
- 12 g Carbohydrates
- 4 g Fibre
- 7 g Protein
2 cups shelled English peas
1 ounce aged Pecorino Romano, finely grated
1 1/2 teaspoons flaky sea salt, plus more to taste
1 small garlic clove, smashed
12 mint leaves (preferably black mint)
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice, plus more to taste
Combine ingredients in a blender or food processor and pulse to a coarse puree. Scrape into a bowl and stir. Season with additional salt and lemon juice, if desired. Serve with grilled bread.
Recipe adapted from A Girl and Her Greens by April Bloomfield. Reprinted by arrangement with Ecco, an imprint of HarperCollins. Copyright © 2015 by Ecco.