Roz Crowley

Food, wine, travel, music

Pea Paté

Pea paté

This is terrific as a dip, with toast, strips of baguette, carrot sticks, celery, strips of raw red pepper, added at the last minute into a stir-fry to make a sauce. Use it as a sauce for pasta too.

200g cooked peas

100g goat cheese, grated (or other cheese)

A few fresh mint leaves (don’t use dried, but substitute any fresh herb)

Few slices cooked ham (optional)

2 tbsps olive oil

Blend cooked all the ingredients until smooth. Simple!


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This entry was posted on November 14, 2012 by in Food, Recipes.





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