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Greek · Starter
Spring Pea Puree with Herbs
A modern take on fava using fresh or frozen peas simmered with ouzo, blitzed with parsley, tarragon, lemon and olive oil, and garnished with chives, pink peppercorns and feta.
- YieldMakes about 3 cups (720 ml)
- Hands-on25 min
- Total29 min
- Difficulty
Ingredients
- 290 gfresh or frozen shelled peas, about 2 cups
- 120 mlouzo, or 1 star anise pod
- 13 gfresh parsley, chopped; about ¼ cup
- 2 tbspfresh tarragon, chopped
- 140 mlextra-virgin Greek olive oil, 120 to 160 ml, as needed
- 1lemon, juiced and strained, plus more as needed
- to tasteGreek sea salt or kosher salt, added after cooking, not to the pea water
- to tasteblack pepper, freshly ground
To garnish
- 2 tbspfresh chives or red onion, chopped
- 1 tspwhole pink peppercorns, scant
- 2 tbspGreek feta, crumbled
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