This is one of my favorite ways to showcase the fresh and delicate flavors of spring: sweet peas, tender green garlic, and mint. Serve with crostini or fresh spring veggies as a dip (pictured), or spread it on sandwiches. You can also use fava beans in place of the peas, or use a combination. Truffle pecorino would also work well in this recipe.
Recipe information
Yield
MAKES ABOUT 1 2/3 CUPS
Ingredients
Preparation
Step 1
Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the onion, a pinch of salt, and a grind or two of black pepper. Cook, stirring frequently, until the onions are soft but not browned, 3 to 4 minutes. Add the green garlic and thyme and cook until the garlic is wilted and fragrant, another 2 to 3 minutes. Remove from the heat and let cool.
Step 2
Bring a small pan of well-salted water to a boil. Add the peas and cook until just tender, 2 to 3 minutes. Drain, rinse with cold water, and drain again.
Step 3
Put the peas in the bowl of a food processor along with the onion mixture, pecorino, lemon juice, mint, and 1/4 teaspoon salt. Pulse a few times to blend, and with the motor running, pour in the remaining 1/3 cup oil, blending just until combined. Taste and add more salt or lemon juice as needed.
TIP
Step 4
Don’t compromise on the olive oil; its quality can make or break this recipe, so use the best oil you’ve got. A peppery Tuscan oil would be my first choice; its “back of the throat” heat is perfectly balanced by the sweetness of the peas.
