2 1/2 c shelled fresh green peas
1 small shallot, peeled and thinly sliced or chopped finely
1 small leek or 3-4 green onions, white part only, thinly sliced
zest and juice of one lemon
1/4 c extra-virgin olive or grapeseed oil
1/2 shredded fresh mint leaves
salt and pepper to taste
bring pot of salted water to a boil
pour peas into water and cook for no more than 2 minutes
drain and immediately plunge the peas into a bowl of ice water
drain and pat dry with a towel
puree 1/2 c of peas in a blender
place the peas, pea puree, shallot and leek in a medium, nonreactive bowl and toss gently to combine
add the lemon zest and juice, oil and mint
season to taste with salt and pepper gently tossing until the veggies are coated
can serve immediately or refrigerate and serve at room temp the next day
discovered in Eating Well April 2012
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