Ingredients
Dressing:
1 clove of garlic, peeled and left whole
150g/5½oz podded fresh peas or frozen can be used
70g/2½oz pecorino or Parmesan cheese, or a mixture of both, grated
a handful of fresh mint, leaves picked
8 tablespoons extra virgin olive oil
juice of 1 or 2 lemons
sea salt and freshly ground black pepper
Salad:
1 bag of frozen peas
1 bag or 8 oz of prepared fava beans
Try substituting lima beans for the fava beans.
Bunch of Arrugula
Preparation
Thaw a bag of frozen peas in a colander. Cook or rinse 8 oz of Fava beans ( Trader Joes currently carries steamed Fava beans in the deli section) Combine the peas and Beans and toss with the zest of 1 lemon and a splash of olive oil. Set aside and prepare the salad dressing.
Combine the raw peas and the garlic clove in a blender or hand blender and mix until smooth. Add the cheese and most of the mint and stir or pulse to make a smooth paste. Add the olive oil and 4 to 5 tablespoons of lemon juice, to your preference. Season to taste.
Mix the dressing with the peas and fava beans.
Wash/dry the arrugula. Prepare a lemon vinagrette and minimally dress and toss it with the greens.
Plate the arrugula and top with the pea/bean salad.
. Tear a little mint over the top with a little shaved Parmesan if you like.
