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extra-virgin olive oil yellow onion kosher salt green garlic thyme peas Romano freshly squeezed lemon juice mint
Viewed: 16 - Published at: 3 years agoIngredients
- 1/3 cup plus 1 tablespoon extra-virgin olive oil (see Tip)
- 1 small yellow onion, finely diced
- Kosher salt and freshly ground black pepper
- 1 cup chopped green garlic (from 2 stalks)
- 3/4 teaspoon chopped fresh thyme
- 1 1/2 cups English peas (or frozen peas, thawedif so, skip the blanching step)
- 1/3 cup grated Pecorino Romano (or other salty, gratable sheeps milk cheese)
- 2 tablespoons freshly squeezed lemon juice, more as needed
- 6 large mint leaves, coarsely chopped
Method
- Heat 1 tablespoon of the oil in a medium skillet over medium heat.
- Add the onion, a pinch of salt, and a grind or two of black pepper.
- Cook, stirring frequently, until the onions are soft but not browned, 3 to 4 minutes.
- Add the green garlic and thyme and cook until the garlic is wilted and fragrant, another 2 to 3 minutes.
- Remove from the heat and let cool.
- Bring a small pan of well-salted water to a boil.
- Add the peas and cook until just tender, 2 to 3 minutes.
- Drain, rinse with cold water, and drain again.
- Put the peas in the bowl of a food processor along with the onion mixture, pecorino, lemon juice, mint, and 1/4 teaspoon salt.
- Pulse a few times to blend, and with the motor running, pour in the remaining 1/3 cup oil, blending just until combined.
- Taste and add more salt or lemon juice as needed.
- Dont compromise on the olive oil; its quality can make or break this recipe, so use the best oil youve got.
- A peppery Tuscan oil would be my first choice; its back of the throat heat is perfectly balanced by the sweetness of the peas.
