Crushed peas with mint recipe | delicious. magazine
Turn classic mushy peas into an elegant spread in this minty and lemony recipe. Best served spread thickly on plenty of toasted good-quality bread.
Ingredients
- 300g fresh or frozen peas
- 25g aged pecorino or vegetarian alternative, finely grated, plus extra shavings to serve
- 1½ tsp sea salt flakes, plus extra to season
- ½ garlic clove, roughly chopped
- Small bunch fresh mint, leaves removed
- 3 tbsp extra-virgin olive oil
- Scant 2 tbsp lemon juice, plus extra to season
- Toast slices and watercress to serve (optional)
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