Photo by Alison Shaw

Photo by Alison Shaw

Fresh peas give this delectable spread the flavor of springtime. Depending on what’s fresh, you can substitute mature, peppery arugula leaves, nutty sunflower sprouts, beet greens, cilantro or any number of different crops. For the cheese, pecorino romano is most widely available.

1/4 lb. shelled peas or whole English peas, blanched, chilled and dry
2 Tbsp. extra-virgin olive oil
2 Tbsp. grated hard cheese made from sheep or goat’s milk
1 Tbsp. (3 cloves) roasted garlic
1/4 tsp. lemon zest

Place all ingredients in a food processor and process until smooth. If still clumpy, add additional olive oil. Set aside.

Yields 16 ounces.

From our cookbook Morning Glory‚Äôs Farm Food: Stories from the Fields, Recipes from the Kitchen Morning Glory's Farm Food: recipes by farm chef Robert Lionette, photographs by Alison Shaw
Don’t miss our annual First Peas to the Table contest!