I can't stop eating the spring peas, you guys. It's a good thing I don't have to.
cheese or other dairy business
lemon wedge to squeeze
pasta of your choice
Saute chopped garlic in olive oil until it begins to soften. Add plenty of shelled peas and cover with a couple cups of vegetable broth; salt and pepper. Simmer gently until the peas are cooked through and everything smells fantastic.
Now bust out your immersion blender and blend that sauce. You may need to add some more liquid to do this, depending on how much broth has evaporated off. You may also need to cook the sauce down if it's too watery. Ah, the vagaries of cooking.
John wanted to blend parmesan into the peas, so we did. This was not the best plan, however, because grating cheeses melt in a sticky and stretchy manner. I strongly prefer a cream/goat/cottage cheese approach. Or ricotta. Or, you know, just use cream. Cream is good.
Eat with plenty of delicious pasta and a lemon wedge squeezed over your plate. Maybe even get some zest in there. Massive amounts of fresh black pepper are also great.
I had mine with a chunk of cream cheese buried in the middle and left to melt for a minute or two. An optimal plan.