Ingredients

• Kosher salt: 1 cup, plus 1/2 teaspoon or more to taste
• 2 cups fresh shelled English peas (about 2 pounds unshelled)
• 1 stalk green garlic, chopped (or 1 small garlic clove, chopped)
• 2 tablespoons fresh mint leaves
• 1 tablespoon fresh chervil leaves
• 2 tablespoons lemon juice
• 6 tablespoons extra virgin olive oil
• 1/4 teaspoon freshly ground black pepper, plus more to taste

Instructions

1. In a large saucepan over high heat, bring 3 quarts water and 1/2 cup kosher salt to a boil. Prepare an ice bath of 3 quarts water and ice with 1/2 cup kosher salt stirred in until dissolved. Add the shelled English peas to the boiling water and cook until tender, 2 to 4 minutes. When sweet and tender, immediately remove the peas from the boiling water with a slotted spoon and transfer to the ice bath to stop the cooking. Let sit until the peas are fully cooled, 1 to 2 minutes, then drain.
2. Combine blanched peas, green garlic, mint, chervil, lemon, olive oil, 1/2 teaspoon salt, and the pepper in a food processor and puree until smooth. Taste for seasoning and adjust as needed. Serve with crudités or Crackers.