Zucchini and Pea Salad with Parmesan Reggiano and Fresh Basil

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
1 Zucchini
4 large Basil Leaves
3 tbsp lemon juice
3 tbsp Extra Virgin Olive Oil
Parmesan Reggiano
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.