When I was little, I had a vendetta against peas. I hated peas with every ounce of my body, and I will never forget one fateful Sunday dinner when I actually ate some peas. We had the usual- roast meat with roast potatoes, and a few plates of veg, one of which was PEAS. I refused to eat them until my dad informed me that if I didn’t, they would put peas on my ice cream. I ate the peas.
Now I love peas- but not because of that scarring childhood memory.
Zucchini and Pea Salad with Parmesan Reggiano and Fresh Basil
Serves 2-3 as a side, one as a main
Handful of peas
4 large Basil Leaves
3 tbsp lemon juice
3 tbsp Extra Virgin Olive Oil
Salt and Pepper
Shave the zucchini into ribbons using a Y-peeler. Shell the peas and steam for about a minute or two, rinse with cold water. Mix peas and zucchini with lemon and olive oil, season well and mix in chopped basil. Shave parmesan reggiano on top.