Crushed peas with mint
April Bloomfield turns classic mushy peas into an elegant spread in this minty and lemony recipe. Best served spread thickly on plenty of toasted good-quality bread.
Prefer your peas with pasta? Try our pasta with pea pesto for a sweet, fresh take on dinner.
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Ingredients
- 300g fresh or frozen peas
- 25g aged pecorino or vegetarian alternative, finely grated, plus extra shavings to serve
- 1½ tsp sea salt flakes, plus extra to season
- ½ garlic clove, roughly chopped
- Small bunch fresh mint, leaves removed
- 3 tbsp extra-virgin olive oil
- Scant 2 tbsp lemon juice, plus extra to season
- Toast slices and watercress to serve (optional)
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Method
- Put all the ingredients in a food processor and pulse to a coarse purée. Scrape the mixture into a bowl, then roughly stir and smoosh a bit so it’s a little creamy but still chunky.
- Season to taste with more salt and lemon juice – you want it to taste sweet and bright but not acidic. Serve with toast and watercress, if you like, scattered with extra cheese shavings.
Nutrition
- 116kcals Calories
- 7.5g (1.9g saturated) Fat
- 5.1g Protein
- 5.7g (1.2g sugars) Carbs
- 2.7g Fibre
- 1.3g salt Salt
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