Recipe

Pesto and Spring Pea Mash

Community Pick!

Recipe
No Questions Yet

Photo by The Internet Cooking Princess

This recipe was entered in the contest for Your Best Recipe for Spring Peas
A&M's Testing Notes: The Internet Cooking Princess is correct -- a thick smear of this vivid green mash on lightly toasted bread makes for a superb snack. The pesto is just cooked enough to soften the garlic's...
The Internet Cooking Princess is correct -- a thick smear of this vivid green mash on lightly toasted bread makes for a superb snack. The pesto is just cooked enough to soften the garlic's sharpness, so that it has a distinct presence without overwhelming the sweet pea flavor. Crispy prosciutto is the perfect salty, addictive garnish -- be sure to watch it closely as it cooks. At 400 degrees, the thin slices can quickly turn from crispy brown shards to billowing smoke. This recipe makes close to 3/4 of a cup of pesto, plenty to save and toss with fettuccine later in the week. - Kristen

Expand Collapse
Chef
The Internet Cooking Princess's Notes: Pretty straight forward, really. I love pesto. I love mushy peas. I also love recipes that are ridonculously easy and versatile. (The leftover mash makes a great spread for sandwiches, and...
Pretty straight forward, really. I love pesto. I love mushy peas. I also love recipes that are ridonculously easy and versatile. (The leftover mash makes a great spread for sandwiches, and if you choose to make the pesto yourself, simply freeze whatever is left for the next time you have a simple pasta for one.) - The Internet Cooking Princess

Expand Collapse

Serves two to four

The Mash:

3 1/2 c. Green peas, boiled until tender and strained Ask a question about this ingredient

1/4 c. Pesto (Your favorite or the recipe below) Ask a question about this ingredient

1/4 c. Heavy whipping cream Ask a question about this ingredient

3 T. Butter Ask a question about this ingredient

3 oz. Prosciutto (optional) Ask a question about this ingredient

Kosher salt & pepper Ask a question about this ingredient

Preheat the oven to 400 degrees. On a baking sheet, line the Prosciutto evenly spaced across the pan. Bake in the over for about 15-20 minutes or until the Prosciutto is crispy. Remove from the oven and set aside.
Ask a question about this step
In a large sauce pan on medium heat, add the green peas, pesto, whipping cream, and butter. Stir together until the butter has melted.
Ask a question about this step
Using an immersion blender (or transferring to a food processor), puree the mixture until smooth. Season with a few pinches of salt and pepper to taste.
Ask a question about this step
To serve, take the Prosciutto and crumble it on top of the mash.
Ask a question about this step

The Pesto:

2 c. Basil Ask a question about this ingredient

3 Cloves garlic, minced Ask a question about this ingredient

1/4 c. Finely grated Parmesan Ask a question about this ingredient

1/2 c. Olive oil Ask a question about this ingredient

Kosher salt & pepper to taste Ask a question about this ingredient

Take all the ingredients, throw them in the food processor, pulse until smooth and pesto-like, then just add salt and pepper to taste.
Ask a question about this step

2 Comments on Pesto and Spring Pea Mash

The Internet Cooking Princess added over 2 years ago

Hmmm, I should add an editor's note. I know I said this serves two to four people, but I should probably reduce that number to one. I just add this entire thing for dinner. Yum and yikes.

The Internet Cooking Princess added over 2 years ago

Doh - I juxtaposed 'ate' and 'had.' Typing on a food coma is a recipe for grammatical disaster, I have concluded.