Crushed Spring Peas with Mint

This recipe is from A Girl and Her Greens ($25;Ecco) by April Bloomfield.

Crushed Spring Peas with Mint

  • Serves: 2
  • Prep Time:
  • Cook Time:
  • PRINT Print This Recipe


  • 2 cups fresh peas (from about 2 pounds pods)
  • 1 ounce aged pecorino, finely grated

  • 1½ teaspoons Maldon or another flaky sea salt
  • 1 small spring garlic clove or
  • ½ small garlic clove, smashed, peeled, and roughly chopped
  • 12 medium mint leaves (preferably black mint)
  • 3 tablespoons extra-virgin olive oil
  • Scant 2 tablespoons lemon juice, plus more for finishing


  1. Combine the ingredients in a food processor and pulse to a coarse puree, about 45 seconds. Scrape the mixture into a bowl and roughly stir and smoosh a bit so it’s a little creamy and a little chunky. Season to taste with more salt and lemon juice—you want it to taste sweet and bright but not acidic.

From A Girl and Her Greens by April Bloomfield. Copyright 2015 April Bloomfield. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.

Better Health Shouldn't Be Work

Sign up for our newsletter to join our community of 500k+ readers and discover the solutions that work best for you and your body.

P.S. You'll also receive our exclusive 3-Day Plan to Free Yourself From Sugar Cravings.