This recipe combines some of the best aspects of Spring-  early spring peas and celebrating Cinco de Mayo. I, unfortunately, can’t take credit for this vibrant combination of spring peas and avocados, Chef Jean-George Vongerichten serves this incredible dish at ABC Cocina in New York. He fortunately shared this recipe with Tasting Table and I’m passing it along. The few extra steps to make this guacamole is well worth the extra work, as it rewards in it’s outstanding flavor. Celebrate the season and the holiday this week !

From by the bay, wishing you sweet green pea food memories!

Maryann

Spring Pea Guacamole from ABC Cucina

Recipe adapted from Jean-Georges Vongerichten, ABC Cocina, New York City as seen on Tasting Table

INGREDIENTS

Ice

¾ cup shelled sweet peas

¼ cup fresh cilantro leaves, plus 1 tablespoon finely chopped

1 tablespoon sunflower seeds

1 medium jalapeño

1½ teaspoons kosher salt, divided

2 ripe avocados–halved, pitted and peeled

3 scallions, white parts only, thinly sliced crosswise

2 tablespoons finely grated lime zest, plus

¼ cup fresh lime juice (from about 2 limes)

Pinch sea salt

Tortilla chips, for serving
DIRECTIONS

1. Fill a large bowl with ice and water. To a medium saucepan of boiling water, add the peas and cook until tender, 1 to 2 minutes. Add the whole cilantro leaves and cook just long enough to wilt them, about 5 seconds. Strain both the peas and cilantro into a fine-mesh sieve and plunge the sieve into the ice water to stop the cooking. Once the peas are cool, transfer them to a paper-towel-lined plate to drain. Place the cilantro in a few layers of paper towels and wring dry.

2. To a skillet set over medium-high heat, add the sunflower seeds and toast until fragrant and golden-brown, about 1 minute. Transfer the sunflower seeds to a medium plate. To the skillet, add the whole jalapeño. Cook, using tongs to turn it often, until the jalapeño is charred, 8 to 10 minutes. Transfer the chile to a small bowl, cover the bowl with plastic wrap and set aside for 5 minutes. Peel the charred skin from the jalapeño, remove the stem, halve the chile lengthwise and remove the seeds with the tip of a paring knife.

3. To the small bowl insert of a food processor (or using a small capacity food processor), add all but 2 tablespoons of the cooled peas, the blanched cilantro, the charred jalapeño and ½ teaspoon of the kosher salt. Pulse the mixture until it is coarsely chopped, about 20 one-second pulses. Transfer the pea mixture to a medium bowl.

4. To the peas, add the avocados, scallions, lime zest, lime juice and remaining 1 teaspoon kosher salt. Mash with a fork. Transfer to a serving bowl and sprinkle with the sunflower seeds, the remaining peas, the chopped cilantro and the pinch of sea salt. Serve with the tortilla chips.