This recipe is the beginning of a ravioli filling minus the egg. Slather it on crackers, toasted bread, or baguette. Really light, beautiful and delicious.
1 bag fresh English shelling peas (still in their pods) – A pound or two.
Squeeze of lemon juice
1/2 cup toasted pine nuts
1/2 cup FRESHLY shredded parmesan
tiny pinch of cayenne
salt to taste
Quickly blanch/cook the peas in salted water
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 bread, crackers or whatever you've got around.
Makes about 1 1/2 to 2 cups of puree.