-
Makes
enough for a party!
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
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Ingredients
- Pinot Pea Puree
-
2 pounds
bag frozen peas
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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)
Directions
-
In unsalted boiling water, cook shallot and peas for 9 minutes (until peas are tender but not mushy). Drain.
-
Place peas, tarragon, wine, and butter in food processor. Pulse until peas become broken down but not completely smooth, about 5-10 pulses.
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Add Parmesan, salt, and goat cheese. Blend until puree is the desired texture.
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Chiffonade basil or mint and sprinkle over the top of the finished puree with cracked pepper, or reserve for garnishing before serving.
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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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