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.

INGREDIENTS:

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

STEPS:

1. Put one/two chopped shallots in a pan with some EVOO over medium heat. Once the shallots change to a golden colour, add the peas (if they are fresh, first steam them for a few minutes), and a pinch of salt.
2. Cover and let them cook for a few minutes. You want them to be cooked (soft) but not mushy.
3. Remove from heat. Then, using a blender, mix the peas with the shallots, fresh mint and the goat cheese, until you obtain a consistancy that spreads nicely. If you like pepper, add some freshly ground pepper or a pinch of chilli pepper to add a bit of zip.

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.