This is one of my favorite ways to showcase the fresh and delicate flavors of spring: sweet peas, tender green garlic, and mint. Serve with crostini or fresh spring veggies as a dip (pictured), or spread it on sandwiches. You can also use fava beans in place of the peas, or use a combination. Truffle pecorino would also work well in this recipe.

　　

Ingredients

MAKES ABOUT 1 2/3 CUPS

　　1/3 cup plus 1 tablespoon extra-virgin olive oil (see Tip)

　　1 small yellow onion, finely diced

　　Kosher salt and freshly ground black pepper

　　1 cup chopped green garlic (from 2 stalks)

　　3/4 teaspoon chopped fresh thyme

　　1 1/2 cups English peas (or frozen peas, thawed—if so, skip the blanching step)

　　1/3 cup grated Pecorino Romano (or other salty, gratable sheep’s milk cheese)

　　2 tablespoons freshly squeezed lemon juice, more as needed

　　6 large mint leaves, coarsely chopped

　　

Step 1

Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the onion, a pinch of salt, and a grind or two of black pepper. Cook, stirring frequently, until the onions are soft but not browned, 3 to 4 minutes. Add the green garlic and thyme and cook until the garlic is wilted and fragrant, another 2 to 3 minutes. Remove from the heat and let cool.

　　

Step 2

Bring a small pan of well-salted water to a boil. Add the peas and cook until just tender, 2 to 3 minutes. Drain, rinse with cold water, and drain again.

　　

Step 3

Put the peas in the bowl of a food processor along with the onion mixture, pecorino, lemon juice, mint, and 1/4 teaspoon salt. Pulse a few times to blend, and with the motor running, pour in the remaining 1/3 cup oil, blending just until combined. Taste and add more salt or lemon juice as needed.

　　

TIP

Step 4

Don’t compromise on the olive oil; its quality can make or break this recipe, so use the best oil you’ve got. A peppery Tuscan oil would be my first choice; its “back of the throat” heat is perfectly balanced by the sweetness of the peas.

　　Bi-Rite Market's Eat Good Food