Ginger-Miso Sweet Pea Spread
1/4 cup extra virgin olive oil
2 scallions, thinly sliced
1 tbsp fresh ginger, finely grated
1 jalapeno, seeded and minced
1 lb frozen baby peas (approx. 3 cups), thawed
3 tbsp yellow miso
- In a large skillet, heat the oil, then add scallions, ginger, and jalapeno. Stirring, cook over medium heat until fragrant, about 1 minute. Add the peas, and cook, stirring occasionally, until they are tender, about 3 minutes.
- Transfer pea mixture to a food processor, and let cool slightly. Add the miso and 1/4 cup of water, and puree until smooth. Serve and enjoy, or refrigerate for up to 4 days.
Original recipe found at foodandwine.com