As a girl in England, I always loved mushy peas, whether they were made the real way—from a starchy variety of pea called marrowfat that’s dried, then soaked—or dumped into a pot straight from a tin. Nowadays I prefer this mash made from fresh, sweet shelling peas—a twist on the British classic, which actually takes less work to make than its inspiration. It’s wonderful spread in a thick layer on warm bread or as a dip for raw veg, like radishes, carrots, and wedges of fennel.
Makes about 2 cups
2 cups fresh peas (from about 2 pounds pods)
1 ounce aged pecorino, finely grated
1 1/2 teaspoons Maldon or another flaky sea salt
1 small spring garlic clove or 1/2 small garlic clove, smashed, peeled, and roughly chopped
12 medium mint leaves (preferably black mint)
3 tablespoons extra-virgin olive oil
Scant 2 tablespoons lemon juice, plus more for finishing
Combine the ingredients in a food processor and pulse to a coarse purée, about 45 seconds. Scrape the mixture into a bowl and roughly stir and smoosh a bit so it’s a little creamy and a little chunky. Season to taste with more salt and lemon juice—you want it to taste sweet and bright but not acidic.
From A Girl and Her Greens by April Bloomfield. Copyright 2015 April Bloomfield. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.