Spring Pea Spread

The sweet flavor of spring peas is the perfect counterpoint to Prosciutto di Parma® and Parmigiano Reggiano® cheese in this spring pea spread. When fresh peas are in season at your local farmer’s market, use them instead of frozen peas and let your kids do the shelling. This spring pea spread gets its creamy texture from healthy, low fat silken tofu. Tofu is derived from soybeans, a legume first cultivated in China. Tofu is versatile and nutritious, especially valued for its high-quality protein. Silken tofu has the consistency of custard and works beautifully in this spring pea spread recipe.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep 10 minutes
Cook 5 minutes
Print Recipe
cups
Chef devparm

Spring Pea Spread

The sweet flavor of spring peas is the perfect counterpoint to Prosciutto di Parma® and Parmigiano Reggiano® cheese in this spring pea spread. When fresh peas are in season at your local farmer’s market, use them instead of frozen peas and let your kids do the shelling. This spring pea spread gets its creamy texture from healthy, low fat silken tofu. Tofu is derived from soybeans, a legume first cultivated in China. Tofu is versatile and nutritious, especially valued for its high-quality protein. Silken tofu has the consistency of custard and works beautifully in this spring pea spread recipe.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep 10 minutes
Cook 5 minutes
Print Recipe
cups
Chef devparm
Ingredients (2 cups)
8 oz. Peas (fresh or frozen)
2 1/2 oz. Prosciutto di Parma (chopped)
1/8 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Lemon Zest
1/4 tsp. Lemon Juice
1/4 cup Tofu (silken)
1 1/4 cup Parmigiano Reggiano (grated)
Directions
  1. Bring 3 cups of water to a boil. Add peas, reduce heat and simmer four minutes until tender.
  2. Drain and put into a food processor. Add remaining ingredients and process to a purée, scraping down the processor work bowl several times.
  3. Spoon purée into a decorative bowl and serve with Parmigiano Reggiano toasted crostini.
  4. Spring pea spread is delicious on crostini, on a tomato sandwich or used instead of mayonnaise in a chicken salad. Serve it with tortilla chips or pita chips instead of guacamole. Kids will love this easy-to-make spring pea spread served in a colorful bowl surrounded by carrot and celery sticks.
Ingredients (2 cups)
8 oz. Peas (fresh or frozen)
2 1/2 oz. Prosciutto di Parma (chopped)
1/8 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Lemon Zest
1/4 tsp. Lemon Juice
1/4 cup Tofu (silken)
1 1/4 cup Parmigiano Reggiano (grated)
Directions
  1. Bring 3 cups of water to a boil. Add peas, reduce heat and simmer four minutes until tender.
  2. Drain and put into a food processor. Add remaining ingredients and process to a purée, scraping down the processor work bowl several times.
  3. Spoon purée into a decorative bowl and serve with Parmigiano Reggiano toasted crostini.
  4. Spring pea spread is delicious on crostini, on a tomato sandwich or used instead of mayonnaise in a chicken salad. Serve it with tortilla chips or pita chips instead of guacamole. Kids will love this easy-to-make spring pea spread served in a colorful bowl surrounded by carrot and celery sticks.