This spring pea puree sautés tender fresh peas, shallots, and garlic and then blitzes them with lemon juice, tarragon, and chicken stock. Serve it as a side dish, under fish or chicken, even thinned out as a pasta sauce.
Spring Pea Puree
- Quick Glance
- 10 M
- 20 M
- Serves 4 to 6
In a saucepan over medium heat, warm the oil until hot. Add the peas, onion or shallot, and garlic and cook until slightly softened, 1 to 2 minutes for fresh peas or 4 to 5 minutes for frozen.
Add the chicken stock and cook until the peas are tender, 2 to 3 minutes. Remove from the heat and stir in parsley or tarragon.
Reach for your immersion blender or transfer the pea mixture to a high-powered blender, add the butter to the pea mixture, and blend until smooth, 1 to 2 minutes. Add lemon juice and season with salt and pepper to taste. Blend briefly to combine.
Transfer the purée to a serving dish and top with the mint.
Recipe Testers' Tips
This pea puree recipe is just about perfect! It’s economical, easy, quick, beautiful, can be made in just one pot--and most importantly, it’s delicious!
I used frozen sweet peas, a small white onion, and fresh tarragon. Everything cooked up in a small saucepan and I pureed it with an immersion blender. Start to finish, the recipe took less than 15 minutes, the flavor was bright, and the tarragon brings an intriguing licorice note. I will try it with the parsley next time—but I did love the tarragon version. I served it on the bottom of the plate with a pan-seared filet of halibut on top. It would also be fabulous as a base for pan seared scallops. I didn't use the mint—but might consider that if I served it as a side with lamb. This one is a keeper!
I made this because I happened to have frozen peas and fresh tarragon on hand. I like a recipe that calls for only a few more additional ingredients from the grocery store. Any time a recipe asks me to toss it into the blender seems a bit tedious, so I opted to use my immersion blender to minimize dishes. It worked out fine, but I should have stuck with a blender as I had few peas splatter at me—karma at play?
The tarragon gives this pea puree a much sweeter result than the parsley and at first taste, I thought it would pair well with a meaty fish like grilled halibut or scallops. Since it contains the typical flavors of a spring feast (mint, peas, tarragon) it would also go well with roasted lamb as a sweet alternative to chutney. I first served this on top of a Carr's Whole Wheat Cracker, which is a slightly sweet and sturdy cracker and the flavor combo was perfect—it brought out all of the flavors of the puree. I would recommend a goat cheese or blue cheese for a sharp contrast to the sweet. You could serve this as part of an appetizer or as a topping to a grilled meat. It makes over 3 cups and would last a few days in the fridge as a multipurpose condiment.
The taste was spectacular. I put it on some penne pasta with some Parmesan and I loved it. I never really thought but I always add peas to my pasta and this was similar to that but a much healthier pasta sauce than alfredo!
I must say I was not sure what to make of this pea puree before making it. I absolutely love peas so I figured let’s give it a try. My one critique would be that I used frozen peas and I think those need more like 8 to 10 minutes to cook because it definitely had a rougher texture than I wanted.
Please don’t laugh but I served this pea puree tossed with hot cooked pasta, a grating of Parm, and lots of black pepper. It was absolutely everything I needed it to be—rich and silky, sweet and savory. This puree keeps well, too, so I reheated it and served it as it was intended—as a side. It was lovely with some roast chicken.
The whole thing took about 10 minutes to make, especially since I didn’t thaw the frozen sweet peas. Since the peas came straight from the freezer, I sautéed the shallot and garlic for about a minute before I threw in the peas. It probably took about 5 minutes for those peas to soften. Blending took a minute or 2 to get really silken. I don’t see why you couldn’t make the dish up to step 2 and then cover and stash it on a back burner until you’re ready to blitz.
This spring pea puree was used as a dip with a crudités platter and some pita chips at a party. A few people thought they were dipping into guacamole and were surprised to find out that it wasn't what they were expecting. But overall, the puree received good reviews.
I used frozen peas so the timing was different from the recipe. It took about 10 minutes for the first step and 15 to 20 for the entire cooking process. I have some leftover puree and adding it to pasta or to soup would be great.