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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 Paris-based writer and journalist who, after a career as the French correspondent for The Hollywood Reporter and as a film critic on Canal+, traded red carpets for green smoothies. She’s written five books about healthy lifestyle from Paris to NYC and beyond, including Très Green, Très Clean, Très Chic: Eat (and Live!) the New French way with plant-based, gluten-free recipes for every season, and most recently Le Nouveau Manuel de la Cuisine Végétale. Rebecca has pioneered the “vegolution” in Paris, where she continues to organize events focusing on healthy eating, yoga and la vie en rose… And green! You can keep up with Rebecca on Instagram!

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