Recipe
pea purée  recipe

Unpealievable Pea purée

In French, peas may be called “petits pois,” but these petite veggies pack a big nutritional punch.

In French, peas may be called “petits pois,” but these petite veggies pack a big nutritional punch.
They’re one of the best sources of plant-based protein and they are rich in fiber, antioxidants, zinc, iron, lutein, Vitamins C, E, B and K, not to mention folate…and more!
Peas and nutrition are like…two peas in a pod.
This amazing purée can be enjoyed anytime with frozen (preferably organic) peas.
This can be served hot as a side dish, thinned out as a creamy sauce to serve with pasta or grains or refrigerated and enjoyed as a dip for veggies or spread on toast or crackers anytime.
It’s simple, but elegant!
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1 cup of peas (fresh or frozen)
½ small red onion
1 TSP. of tahini
1 TSP. of olive oil
The juice of 1 lemon
1 tsp. of lemon zest
Salt/pepper to taste
Optional: 1 clove of garlic

Add ½ tsp. of olive oil to a pan and sauté onion and garlic until onions are translucent.
Add peas and sauté for around 1 minute, until cooked a bit, but not overcooked.
Add to a Vitamix, high-speed blender or food processor with the tahini, the rest of the olive oil, lemon juice and zest and salt/pepper.
Purée until smooth.
I like to add a handful of whole cooked peas at the end for texture.
Top with lemon zest.

Rebecca Leffler

Rebecca Leffler is a writer, journalist and wellness consultant. She is the author of best-selling French book Green, Glam & Gourmande and follow-up title Green, Glam & Happy. Her book “Très green, très clean, très chic: Eat (and live!) the new French way with plant-based, gluten-free recipes for every season” was released in 2015. Follow Rebecca at Lafleurparisny.com.

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