Pea Puree
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Vibrant, rustic and... simple. The simplest pea puree. Make it now, during pea season, from those small, sweet, freshly shelled peas.
Ingredients
100 g fresh peas
1/2 tablespoon chopped dill
1 tablespoon grated Parmesan
1 tablespoon olive oil
salt, black pepper
Serving: 1
How to prepare pea puree
- Put the peas in boiling salted water and leave for just 2-3 minutes. They should remain crunchy and still have that fresh pea taste. Drain and place in a food processor (save a few peas for decoration).
- Add the dill, Parmesan, olive oil, and a little salt. Blend until it becomes like a pâté, but don't make it too fine.
- Adjust salt, add 2-3 tablespoons of the water in which the peas were boiled, and grind black pepper. Blend briefly again to get a puree with a rustic appearance (you can still see pea pieces in it).
If you want it finer, add a bit more water, blend until creamy, and then you can pass it through a sieve. - Transfer the puree to a small bowl, decorate with pea kernels, and drizzle with a little olive oil.
