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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From the Kitchen of Susan Weber, Dunwoody, Georgia. Ingredients:
1 cup fresh or frozen, thawed sweet peas |
1/4 cup olive oil |
2 tablespoons chopped fresh mint |
1 garlic clove |
1/4 teaspoon salt |
assorted vegetables (such as baby bell peppers, radish halves, sugar snap peas, and endive leaves) and toasted bread slices |
Directions:
1. Cook peas in boiling salted water to cover 1 to 3 minutes or just until crisp-tender; drain. Plunge sweet peas into ice water to stop the cooking process; drain. Pulse blanched sweet peas, olive oil, chopped fresh mint, garlic clove, and salt in a food processor 4 or 5 times or until smooth. Store in an airtight container in refrigerator up to 3 days. Serve with assorted vegetables and toasted bread slices.
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