When I originally saw the recipe the combination of flavors seemed so unusual I had to try it. It actually goes really well together.
Served with fresh baked bread because, well, I had some.
For the pea purée:
Shelled English peas
large garlic clove
1 tablespoon freshly grated ginger
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
freshly ground black pepper
For the Gremolata:
cup cilantro leaves, chopped
1 garlic clove, minced
2 tablespoons finely grated lemon zest
1/2 teaspoon salt
1/2 teaspoon freshy ground black pepper
LBGE & SBGE. Central Texas.