Dear peas,
I am sorry. So sorry for the years of shade I threw at you. The hours spent at the table staring you down with venom. I am sorry I tried to house you in my napkin and later feed you to my cat. (I also apologise to my cat.) I hope this dish makes up for my disrespectful pea-hating past. Much love, K.
This recipe is a riff on an Alison Roman favourite of mine, the Green goddess giving so much glorious lift and oomph to the pea, cheese and olive action.
Ingredients 10
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 6
Combine the , and in a bowl and set aside.
Using your hands, roughly pulp half the . You don’t want purée here; you just want to rough them up a little.
Add the , remaining whole and to a bowl and toss to combine.
Add the to the base of a serving platter. Tear the into pieces and scatter it over the green goddess. Spoon the , and over.
Top with the hand-crushed , then the remaining pea and greens mixture.
Scatter with oregano leaves, season very generously with salt and freshly ground black pepper and serve.
