Peas and parmesan dip
Instructions:
- Combine the peas and stock in a small saucepan and cook over medium heat until the peas are barely tender, 3 to 5 minutes, depending on freshness and size. Use a slotted spoon to transfer the peas into the bowl of a food processor fitted with the metal blade and pulse to crush the peas, adding a little of the cooking liquid if needed to get them moving.
- Add the garlic, lemon zest, and oil and 6 tablespoons of the cheese and pulse until the mixture is fairly smooth but not pureed. The mixture should be thick enough to eat with a fork. Add a little more cooking liquid or oil if needed. Season with the salt and pepper. Transfer into a serving bowl.
- Just before serving, stir in the lemon juice. Sprinkle with the remaining 2 tablespoons of cheese and a final drizzle of oil. Serve at room temperature.
- Variation: Spoon the mixture into an oven-proof serving dish and stick under the broiler until the cheese is melted and lightly browned in spots. If serving as a crostini topping, spread the crostini with a little ricotta cheese or quark before spooning on the pea mixture; the sweetness of the cheese is delicious with the citrusy peas.
- What else works? You can use blanched asparagus, shelled edamame, or shelled fava beans in place of the peas. When using favas, cook the shelled beans in a small saucepan of boiling salted water until just tender, about 3 minutes. Drain in a colander and rinse under cold running water. Peel the hull from each bean, leaving only the bright green inner beans.