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August 10, 2022

Pea Purée

Two jars of pesto next to a bowl of lemons
Left- Pea Pesto Right- Herb Pesto
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Pea Purée

This version is a twist on Wolfgang Puck's pea purée recipe.  I added lemon juice and olive oil.  The purée can be served as a vegetable dip, a bed for fish or scallops, or on tartines.   It is a good source of nutrients and has a mild taste that makes it appealing to children.  It also freezes well. 

  • Author: Caterina De Falco
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes

Ingredients

Scale

2 cups of English peas- * see notes

Sea Salt

Olive Oil

Fresh lemon juice

Instructions

1. Bring 4 cups of water to a boil in a small saucepan. Add a pinch of salt to the water. 

2. Add the peas to the boiling water, boiling them until they float. 

3. Remove the peas from the water ( save some of the water ) and immerse them in a bowl of ice water to blanch them, stopping the cooking. This will help them maintain their bright green color. 

4. Purée the peas in a blender or mini food processor for easy cleanup. Add some of the blanching water, fresh lemon juice, and olive oil. Start with a tablespoon of water, olive oil, and a teaspoon of lemon juice until you get a smooth consistency and the taste is to your liking.

5. Serve and enjoy. The pea puree can also be frozen. 

Notes

* English peas are fresh peas and are often found in a bag in the produce section of the grocery store.

You can add fresh herbs such as basil, chives, or parsley to this pea purée to create more variations. 

Many recipes I share have guidelines rather than exact measurements since I often cook "au pif" as we say in France, meaning by feel.
Your intuition is the magic touch to make something amazing. So read between the lines and make it yours   Write to me anytime if you have questions.


Copyright 2019-2022, Return to the Table by Caterina De Falco, All Rights Reserved

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