Pea Dip with Parmesan

Attentive readers will have realized I am working my way through a bunch of 2009 New York Times dining sections. Herewith the next installment, Mark Bittman's Minimalist:

3 cups peas (frozen are fine; no need to defrost)

About 1 cup stock or water, as needed

3 tablespoons toasted pine nuts, roughly chopped

1 cup freshly grated Parmesan

1/2 teaspoon minced garlic

1/4 cup chopped fresh mint or more to taste

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper.


1. Put peas in a pan with just enough stock or water to come half way up their height. Cook for about 3 minutes, or until peas are bright green and tender. Put all but 1 cup of peas in a food processor or blender, and add just enough cooking liquid to start purée. When purée is relatively smooth, transfer it to a bowl and stir in remaining cup of peas.

2. Add pine nuts, cheese, garlic, mint and olive oil. Sprinkle with salt and pepper; taste and adjust seasoning, then thin with more liquid if necessary. Serve or refrigerate.

Yield: At least 8 servings.

Edamame dip with miso and ginger: Combine 2 tablespoons miso with 2 tablespoons water. Substitute 3 cups cooked edamame for peas. Put all edamame, miso mixture, 1 tablespoon freshly grated ginger and 1 tablespoon rice wine vinegar in a food processor or blender and purée until relatively smooth. For a thinner consistency, add another tablespoon of vinegar or water.