An easy recipe celebrating springtime - great at room temperature or gently warmed. Serve with grilled salmon, tuna (pictured), halibut, or chicken.
- 1 ¾ Cups Sweet peas, fresh or frozen
- 2 Tbs Butter, unsalted
- 2 Tbs Cream, half ‘n half, chicken stock, or vegetable stock
- 1 Tbs Wasabi paste
- 3 Tbs Fresh lemon juice (or to taste)
- 7 to 10 Fresh mint leaves
Add peas, butter, and cream (or preferred liquid) to a small sauce pan and heat on medium-low until butter is melted and peas are warm (do not boil). Remove from heat and add wasabi paste, half of the lemon juice, and mint leaves. With a stick blender (or food processor) purée until all ingredients are incorporated - season with salt and pepper. If you find the mixture a little too sweet, add more lemon juice.