A light, springy dish that’s perfect to celebrate the changing of seasons.

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

  1. 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.
  2. 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
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