Overly zealous shopping is the mother of invention.
Ok, I know that’s not the saying, but it may as well because it’s certainly the case in my kitchen.
You know you’ve been there: you go to the farmer’s market looking for a few things but get pulled in by the stands of pitch-perfect produce. Well, I fell for the crates and crates of English peas and brought home a huge bag of peas and no time to cook them. As I had a need for an another appetizer for Easter brunch, I whizzed them together for this healthy, vegan (if you don’t use chicken broth, that is) dip that’s as at home tossed with pasta as it is spread on finger sandwiches for your next tea-time get together. (Ok, I don’t have tea service either but maybe you could surprise Mom with tangy cheese and pea purees sandwiches as part of her upcoming day.)
-Puree with 1/2 cup toasted pine nuts or almonds and serve over pasta
-Puree with 1 cup Greek yogurt
-Puree with 1 cup crumbled feta, goat cheese, and/or Parmesan cheese
-Add in a dollop of chile garlic sauce or harissa paste
-Use shelled, blanched fava beans in place of the English peas