Since coming up with this recipe whilst cooking on a beautiful fitness retreat in the Tuscan Hills, I’ve been refining it and perfecting it for the menus of my private meal prep clients.
I’m finally happy with it. It’s so versatile – I originally served this with meatballs, almost like a big serving of hummus as it has a similar consistency, but you could also toss it through pasta.
It’s really easy to make, you just need one saucepan and a stick blender. It will keep in the fridge for three days, and there’s no reason why you can’t freeze it too.
Give it a try and let me know what you think.
- 500g Petis Pois – fresh or frozen
- 250ml Vegetable Stock
- 1 Onion, diced
- 1 Garlic clove, minced
- 50ml Olive Oil
- 70g Pine nuts, toasted
- 1/2 Lemon, juiced
- 25g Fresh parsley
- 1 tsp rosemary
- 25g Gran Padano/ Parmesan Cheese
- Firstly, sauté your onion and garlic in a pan with a splash of olive oil.
- Once softened, add the rosemary and peas and keep moving in the pan for 5 minutes.
- Next, add the stock and parsley and leave to simmer for 10 minutes until the liquid has almost completely reduced down to nothing – and absorbed into the peas!
- Remove from the heat, and add all of the remaining ingredients (olive oil, pine nuts, lemon juice, gran padano.
- Use a hand blender to combine the ingredients altogether. Season with salt and pepper as required and enjoy!