Peas pass the Fava!
The first day of spring was March 20 and spring makes me think of all things fresh and green. Fittingly, two fresh and green veggies that are in season this time of year happen to be some favorites: garden peas and fava beans. The versatile little legumes are packed full of possibilities. The earlier, smaller peas or fava will yield a more tender, sweeter flesh. The French slightly obsess about their early spring peas or petit pois. Toss them in pastas and soups for a quick splash of green. Or make this quick puree that is divine on crostini or generously mounded beneath some roasted fish.
Pea or Fava Bean Puree /serves 4-6 as an appetizer; 4 as a side dish
Ingredients:
2 cups fresh or frozen (thawed) peas or fava beans (fresh fava need to be blanched and peeled prior to use)
2 shallots, chopped
1 cup whole milk ricotta – preferably fresh
1 cup grated parmigiano reggiano
Zest of one lemon
2 tablespoons mint, chopped
4 tablespoons extra virgin olive oil
Kosher or sea salt and freshly ground pepper to taste
Thinly sliced bread, toasted – day-old bread is perfect for this.
Preparation:
Sauté shallots in 1 tablespoon of olive oil until soft and translucent; season lightly with salt and pepper. Set aside to cool a little.
In the bowl of a food processor, add peas/fava, shallots, ricotta, parmigiano reggiano, lemon zest and mint. Pulse until a course puree is made; with the machine running, slowly stream in remaining olive oil. Puree should be smooth, but still have some texture.
Slather generously on toasts or pair with a piece of roasted fish and enjoy!
Bon Appetit!
Still hungry? Check out my current blog on dining at the bar in Madison Restaurant Reviews.