Pea Dip With Parmesan
Published July 7, 2009
Evan Sung for The New York Times
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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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
½ teaspoon minced garlic
¼ cup chopped fresh mint or more to taste
2 tablespoons extra virgin olive oil
Salt
freshly ground black pepper
Nutritional analysis per serving (8 servings)
10 grams carbs; 14 milligrams cholesterol; 181 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 11 grams fat; 3 grams fiber; 266 milligrams sodium; 11 grams protein; 4 grams sugar
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!
Any ideas for substitution for Parmesan for the vegan crowd?
I’ve made this twice now. The first time I dumped everything in the food processor not realizing that the peas should be cooked first. Oops. I scoped out about half the mixture, added a little water and zapped it in the microwave. No harm done, it was delicious. The second time, being a veteran I cooked the peas first for a few minutes in the microwave before adding them to the food processor. I left the pine nuts whole, another mistake, but it was still delicious. People really love it and it’s so easy and forgiving.
Add salt and lemon juice