Skip Nav

Parmesan Pea Spread Recipe

This Versatile Pea Dip Can Transform Into Pasta Sauce or Soup!

This parmesan-pea spread from Graze by Suzanne Lenzer ($21) can be slathered on toast or used as a base for a soup or sauce. Thankfully, you can prepare it year-round with fresh or frozen peas and still have a consistently rich, sweet, and savory flavor.

Parmesan Pea Spread

From Graze by Suzanne Lenzer ($21)

Notes

I love fresh peas. I even love shelling peas: the way the pods pop when they’re just off the vine; how the peas lie in their emerald cocoon lined up from barely-there to brazenly plump; how my fingers smell fertile and mossy after all the shells have been emptied of their virescent pearls. Fresh peas are a treat, a seasonal romance I look forward to all winter that’s far too fleeting, which is why my freezer is rarely without a box of the frozen kind. Captured at their peak, frozen peas are reliable in flavor and dependable when you have nothing fresh in the house.

Derived many moons ago from a risotto recipe by Nigella Lawson, I’ve turned this commonsense combo of peas, butter, and Parmesan into a spread for crostini, smeared it on a pizza crust for something unexpected, loosened it with cream and served it over pasta, and even thinned it with chicken stock for a refreshing summer soup. Like with many recipes in my repertoire, I use the basic idea for many different dishes; but in its purest form, I smear it on toast.

Parmesan Pea Spread Recipe

Ingredients

  1. 1/2 stick (4 tablespoons) unsalted butter, at room temperature
    1 tablespoon minced shallot (about 1/2 shallot)
    3 cups fresh peas
    or 1 box (10 ounces) frozen peas
    1/2 cup chicken stock
    1/2 cup freshly grated Parmesan cheese, or more to taste
    Salt and freshly ground black pepper
    Fresh mint leaves, for garnish

Directions

  1. In a large saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallot and cook until just soft, 3 to 4 minutes. Add the peas and swirl them around in the butter until nicely coated, then increase the heat to medium-high and add the chicken stock. Bring the stock to a simmer and cook the peas until they’re tender but still bright green, no more than 2 or 3 minutes for frozen peas or about 5 minutes for fresh.
  2. Carefully transfer the pea mixture to a food processor and add the remaining 2 tablespoons butter and the Parmesan. Puree the mixture until smooth. Season with salt and pepper and adjust the seasoning as needed (add more cheese, if you like).
  3. I serve this spread on toasted bread with a mint leaf and another good shave of cheese, but if you like the idea of adding mint to the puree, feel free to add a few leaves to the mix; just be cautious – the mint can overpower the delicate sweetness of the peas if you have a heavy hand.
Image Source: Nicole Franzen
Fast and Easy Vegetarian Dinners
Christmas Cookie Recipes 2018
Christmas Dessert Recipes
How to Make Harees
Arabic Recipes
Beetroot Moutabal
Grilled Lamb Chops
Christmas Dinner Menu
Confit Lamb Shoulder with Morroccan Cous Cous Recipe
Middle Eastern-Style Chicken from Dubai's Markette
Mazaher Restaurant Dubai's Mughli Pudding Recipe
Easy Mashed Potatoes Recipe
Latest Recipes, Menus, Food & Wine
All the Latest From Ryan Reynolds