We love peas in our house and eat them all the time but when we started working with Birds Eye on ways to #MixUpYourMenu — using family favourites such as peas, fish fingers and chicken chargrills in innovative dishes.
I was inspired by a recipe I found from The Cowgirl Chef. This uses the favourites of peas and mint with a few other ingredients for a great snack, lunch accompaniment or even nibbles at a party. The fact that it takes only minutes to make? Well, that’s just a bonus.
Pea pesto tapenade
An easy, eye-catching spread perfect for dipping
- 2 cups frozen Birds Eye peas
- 6 fresh mint leaves (torn or chopped into small pieces)
- 1/2 shallot (finely chopped)
- 1 teaspoon olive oil
- sea salt
- black pepper
- Cook and drain the peas according to the directions
- In a small pan, soften the shallots
- Combine the peas, shallots and the rest of the ingredients in a bowl
- Use a small hand mixer to roughly combine until you get the texture you prefer
- Add more oil for a looser spread
Optional: For extra kick, sprinkle in some ground chili powder or play with different seasonings like cumin or garlic
Adapted from Cowgirl Chef
About Jennifer Howze
Jennifer Howze is the Creative Director and co-founder of BritMums. She blogs about family travel at Jenography.net, tweets at @JHowze and Instagrams at @JHowze. Previously, she wrote the Alpha Mummy blog at The Times and as a journalist has contributed to The Times, The Guardian, The Independent, The Wall Street Journal, Travel & Leisure, Budget Travel, CNN.com, Allure, SELF and Premiere, among others. She won The Maggie Award from the Planned Parenthood Federation of America for a health article in Seventeen magazine.