Peas with Minted Mascarpone
A delightful springtime version of creamed peas with mascarpone cheese and fresh mint.
2 cups freshly shelled peas or 1 (10-ounce) package frozen peas
1/4 cup chicken broth
1 clove garlic, peeled (optional)
Salt and freshly ground black pepper to taste
1/2 cup (4 ounces) mascarpone
2 tablespoons chopped fresh mint
- Place the peas in a small saucepan and add the chicken broth and garlic if using. Place over high heat, bring to a boil, reduce the heat, and simmer for 3 to 5 minutes, or until the peas are tender. The liquid should be reduced to about 1 tablespoon; if not, increase the heat and reduce the broth accordingly.
- Remove the pan from the heat, discard the garlic clove, if used, season with salt and pepper, and stir in the mascarpone and mint.
- As soon as the cheese has melted, serve the peas.
Makes 6 servings.
Recipe provided courtesy of the American Dairy Association.