Fresh English peas are in season and available in most markets. Please feel free to go ahead and buy them and blanch them for this recipe. I however, am taking the lazy way out and using a good quality frozen pea – something which I always have on hand in my freezer. However, there is absolutely no acceptable substitute for fresh mint or lemon. I came across this simple spread on one of my new favorite food blogs, the kitchen. It’s incredibly simple to make, has a gorgeous bright green color that just sings spring and is fresh tasting. I lightened it up a bit and in addition to using as a dip with fresh veggies, it worked well as a sandwich spread and over grilled chicken. That’s an awful lot to get from something that is so simple to make.
Minty Sweet Pea Spread adapted from the kitchen
Yield: About 3 cups
2 cups of fresh English peas shelled and blanched or frozen peas, defrosted
1 large clove garlic, minced
1 lemon, zested and juiced
1/3 cup of fresh mint leaves
2 Tablespoons mascarpone
6 Tablespoons plain non-fat Greek yogurt
1/8 teaspoon ground sumac (optional but this makes the citrus flavor pop!)
Kosher salt and fresh cracked pepper to taste
- Add the peas, garlic, lemon zest, lemon juice and mint to the bowl of a food processor and process until smooth.
- Pulse in the mascarpone and yogurt and ground sumac, if using, until smooth and the desired consistency. If you want it a little thicker, you can add a bit more yogurt.
- Taste and season with salt and pepper. Add more lemon juice if desired, but you don’t want to overwhelm the fresh pea taste. This is not heavy or spicy. It is fresh and vegetal.