Pea Dip With Parmesan
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups peas (frozen are fine; no need to defrost)
- About 1 cup stock or water, as needed
- 3tablespoons toasted pine nuts, roughly chopped
- 1cup freshly grated Parmesan
- ½teaspoon minced garlic
- ¼cup chopped fresh mint or more to taste
- 2tablespoons extra virgin olive oil
- Salt
- freshly ground black pepper
Nutritional analysis per serving (8 servings)
181 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 11 grams protein; 266 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Edamame dip with miso and ginger: Combine 2 tablespoons miso with 2 tablespoons water. Substitute 3 cups cooked edamame for peas. Put all edamame, miso mixture, 1 tablespoon freshly grated ginger and 1 tablespoon rice wine vinegar in a food processor or blender and purée until relatively smooth. For a thinner consistency, add another tablespoon of vinegar or water.
Private Notes
Comments
Seeking ease, I just tossed all the ingredients together into my food processor, whirred until it was a satisfying consistency, and served. This dip received rave reviews from my guests, in which I wholeheartedly concur. Fresh, minty (don't skimp on the fresh mint), peppy -- fabulous!
Delicious to eat, simple to make, pretty color to serve and, like all Bittman recipes, versatile. Prefer putting all peas in food processor / blender for texture. Eliminated pine nuts. (Can't use them.) Great with mint but if out can also sub a couple tsp. fresh thyme and crushed red pepper (Calabrian or Aleppo are nice) for a flavor twist. Like to serve on crostini. Added bonus - peas are nutrition powerhouse for antioxidants & protein (8g/C.). What's not to love?
delicious! I added way more mint. Soooooo good!
Add salt and lemon juice
A keeper and so easy! I made a few adjustments, got tons of compliments from guests at my dinner party. The biggest thing I changed was just to microwave the frozen peas for a couple minutes without adding water/stock, until they were completely defrosted. I let them cool for a few minutes while I put everything else into the food processor. Used only 1 clove of garlic and pistachios instead placed of pine nuts. It needed a little liquid so I added coconut milk to thin it out and a little tamarind added acidity. Salt this well or it will be bland.
This is really good and a beautiful color. I blended all the ingredients except the peas in the food processor while the peas cooked. I added them in right away...they were still hot, and the cheese melted a bit. I was in a hurry and wasn't thinking. Moral of the story is to wait at least a couple of minutes to let the peas cool before mixing with the cheese.