I vividly recall the first time I tried this recipe at the Tuscan home of my friend, and retreat collaborator, Sveva. A delicate combination of fresh shelled peas, shallots, goat cheese, and just enough mint, it felt like the heavens opened up and angels sang when I took my first bite.
1 or 2 Shallots
200 g Green Peas (approximately 1/2 cup)
4 big tbsp EVOO
Fresh Mint, as desired
100 g Goat Cheese (approximately 3.5 oz or 1/2 cup soft, creamed cheese)
Pinch of Salt
Note: You can serve this spread on bread or even on cold pasta. The later requires the spread to be a bit more liquid, so you may want to add some additional fresh EVOO as you blend it to accomplish this.