As you might have read here I'm in love with fresh peas. I've loved peas since I was a small child, when other friends were hiding them in their napkins or under the mashed potato, I was eating them all with great delight!
I'm calling this a smash, because It's not really whipped or mashed completely, as I left lots of whole peas throughout to maintain the freshness of the peas from the farmers market.
This may resemble guacamole, as my friend Kate suggested, but its really an incredibly tasty pea smash. (Yes, I sent her this picture and asked her if it resembled anything unappealing or non edible) I'm not sure what else to call it, and I know it appears green and a tad mushy, but again, I love peas, and by using the fresh peas, it's not a total pile of mush.
1 c of chicken stock
2 c fresh peas
1 clove of garlic, minced fine
2 tbsp lime thyme (any kind of thyme would work here)
1 tbsp butter
1tbsp olive oil
2 tbsp Parmesan cheese, grated fine
Heat butter and oil over med-high heat and saute garlic and thyme for about 2 minutes. Add the stock, bring to a boil, and add the peas. Cook peas in stock for about 5 minutes. With a slotted spoon, remove half of the pea mixture and put aside. In a small food processor, add remaining peas and stock and process for about 30 seconds, on intervals. Remove mixture and add to reserved whole peas and mix well. Fold Parmesan cheese into pea smash, and serve!
I had a really beautiful tuna steak, that I grilled with just salt and pepper and a drizzle of lemon juice. I topped my pea smash with the tuna steak and it was a really good dinner!
(***Cooks note: This would also make a great spread on grilled pieces of Italian bread, topped with a thin slice of prosciutto!***)