• 3 cups peas, (frozen are fine, no need to defrost)
  • 1 cup stock or water, as needed
  • 3 tablespoons toasted pine nuts, roughly chopped
  • 1 cup freshly grated Parmesan
  • ½ teaspoon garlic, minced
  • ¼ cup chopped fresh mint, or more to taste
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper.


1. Put peas in a pan with just enough stock or water to come half way up their height. Cook for about 3 minutes, or until peas are bright green and tender. Put all but 1 cup of peas in a food processor or blender, and add just enough cooking liquid to start purée. When purée is relatively smooth, transfer it to a bowl and stir in remaining cup of peas.
2. Add pine nuts, cheese, garlic, mint and olive oil. Sprinkle with salt and pepper; taste and adjust seasoning, then thin with more liquid if necessary. Serve or refrigerate.


Vegetarian, Vegetarian Dishes

MacGourmet downloadPea Dip with Parmesan. To import, drag image to your MacGourmet recipe box.


Mark Bittman


8 servings