Name: Peas with Soffritto, Yogurt and Lemon
Ingredients: 4 oz of Greek yogurt; 8 oz English peas, blanched; 2 tbsp soffritto (recipe follows); 4 lemons; EVOO; Pea tendrils; 100 g celery; 100 g carrots; 200 g Spanish onion; 50 g garlic clove; EVOO, to cover

Ingredients

Scale

For the peas:

4 oz of Greek yogurt
8 oz English peas, blanched
2 tbsp soffritto (recipe follows)
4 lemons
EVOO
Pea tendrils

Soffritto

100 g celery
100 g carrots
200 g Spanish onion
50 g garlic clove
EVOO, to cover

Cook Mode Prevent your screen from going dark

Instructions

In small batches, pulse celery, carrots, onions, and garlic to a fine mince in a food processor. Combine in a narrow pot and cover with olive oil and place over medium low heat.
Gently cook until the olive oil is clean and most of the moisture has cooked off. Cool overnight in the refrigerator.
Spoon several spoonfuls of yogurt on to a serving dish. In a mixing bowl add English peas, soffritto, zest and juice of 2 lemons and extra-virgin olive oil. Salt and pepper to taste and mix well. Spoon over yogurt, top with pea tendrils, and the zest of 2 lemons. Serve.