Created by Chef Liam LaCivita, this spring pea puree pairs beautifully with fresh chèvre or cabecou, a soft goat cheese from southern France, and a glass of crisp Sancerre.
Prep Time
10 minutes
Cook Time
12 minutes
Servings
12
Ingredients
2 Tbs. extra-virgin olive oil
1/2 small yellow onion, diced
1 tsp. sliced garlic
3 cups shelled English peas, blanched
1 tsp. fresh thyme leaves
1/4 tsp. crushed red pepper flakes
1 large handful of fresh baby spinach leaves (about 2 1/2 oz.)
1 1/2 cups Sauvignon Blanc
Sea salt, to taste
Fresh goat cheese for serving
Crostini for serving
Directions
In a large sauté pan over medium heat, warm 1 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add the garlic, peas, thyme and red pepper flakes and cook, stirring, until fragrant, 1 to 2 minutes. Add the spinach and cook, stirring, until wilted, 1 to 2 minutes. Increase the heat to high, add the wine and bring to a simmer, then simmer for 1 minute. Stir in the remaining 1 Tbs. olive oil and remove from the heat.
Carefully transfer the mixture to a blender and puree until smooth. Adjust the seasoning with salt. Serve the pea puree at room temperature or slightly chilled. To serve, spread goat cheese on crostini and top with a dollop of pea puree. Makes about 3 1/4 cups puree.
Recipe by Chef Liam LaCivita, Chef/Owner, Liberty Tavern and Lyon Hall.
Rated 5 out of
5 by
dmrmsr from
Delicious - Pretty - Healthy - Simple - VersatileDelicious recipe as written and very pretty to serve. Peas are nutrition powerhouse (antioxidant rich and 8 g protein per cup) so added benefit of good for you as well as great taste. Simple to make and versatile to be made even simpler by using frozen peas (you don't even need to thaw first), dried thyme (1/2 tsp) instead of fresh and if no spinach in the kitchen eliminate it and reduce wine to 1/2 cup for also yummy and even quicker alternative.
Date published: 2017-07-31
Rated 5 out of
5 by
captaingina922 from
my favorite appetizer for my guests and friendseasy, simple and taste.I'm using it on my boat when I have guests or friends.
Thanks !!
Date published: 2015-09-14
Rated 4 out of
5 by
Froggey from
Great as an alternative to Basil PestoThis sweet delicious Pea puree is great stirred into pasta, with the Goats cheese crumbled into the dish.
Makes a light and refreshing change to pasta.
Date published: 2015-04-26
Rated 5 out of
5 by
refined1 from
Fantastic for friendsLiving in the Greater DC area, going to either Lyon Hall or Liberty Tavern is an adventure! The food is always fantastic, and the cheese is to die for! Chef Liam is head and shoulders one of the best! What are a great receipe!
Date published: 2012-04-07
Rated 5 out of
5 by
kmitch from
Splendid AppetizerWhat a wonderful appetizer to enjoy that is full of flavor and effortless to make. I am always searching for recipes that are tasty and seasoned to truly enjoy. All the ingredients blended so well and has made this recipe a favorite appetizer.
