PEA DIP WITH PARMESAN

Pea Dip With Parmesan image

With dips there is always something new, because if you substitute "thick purée" for "dip," the options are limitless.

Provided by Mark Bittman

Time 10m

Yield At least 8 servings

Number Of Ingredients 9

Ingredients

3 cups peas (frozen are fine; no need to defrost)
About 1 cup stock or water, as needed
3 tablespoons toasted pine nuts, roughly chopped
1 cup freshly grated Parmesan
1/2 teaspoon minced garlic
1/4 cup chopped fresh mint or more to taste
2 tablespoons extra virgin olive oil
Salt
freshly ground black pepper

Steps:

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.
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.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 252 milligrams, Sugar 4 grams