Pinot Pea Puree

April 20, 2015


Author Notes: Spoon this crowd-pleasing spread onto toasted baguette rounds to get the party started. This is a great spring appetizer but the pea puree isn't just for crostini. It's an equally good accompaniment to a rich bisque or thinned with olive oil and used as a warm pesto-style topping for pasta.

I use frozen peas for the convenience but if you want to get busy shelling fresh peas, go for it!
Stephanie

Makes: enough for a party!

Ingredients

Pinot Pea Puree

  • 2 pounds bag frozen peas
  • 1 shallot, diced
  • 2 teaspoons dried tarragon
  • 1/4 cup Pinot Gris
  • 2 tablespoons butter
  • 2 tablespoons grated Parmesan
  • 1/4 teaspoon salt
  • 1 tablespoon goat cheese
  • 1 bunch basil or mint
  • freshly cracked black pepper (optional)

Optional serving suggestion: Crostini

  • 30-40 pieces crostini
  • Ricotta cheese
  • grated Parmesan
  • flake salt (Maldon or similar)
In This Recipe

Directions

  1. In unsalted boiling water, cook shallot and peas for 9 minutes (until peas are tender but not mushy). Drain.
  2. Place peas, tarragon, wine, and butter in food processor. Pulse until peas become broken down but not completely smooth, about 5-10 pulses.
  3. Add Parmesan, salt, and goat cheese. Blend until puree is the desired texture.
  4. Chiffonade basil or mint and sprinkle over the top of the finished puree with cracked pepper, or reserve for garnishing before serving.
  5. Optional serving suggestion: Top crostini with a spoon of pea puree. Add a dollop of ricotta if desired. Sprinkle Parmesan, flake salt, pepper and basil over top before serving.

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