Green pea and rocket cream with Stilton
I regularly make green pea spread for sandwiches and party nibbles. I normally use Parmesan or Feta, but this time I experimented with blue cheese. This green pea and rocket cream with Stilton is really yummy and nutty – perfect as a spread on toast & bites and as dip or pasta sauce, if you make it thinner.
Ingredients
Method
- Blanch the peas in boiling water for 3 minutes or steam over boiling water. Drain and rinse them with cold water. (Keep a small cupful of the cooking water).
- Put the peas, rocket leaves, vinegar, garlic and oil in a food processor and whiz for a few seconds.
- Cut the spring onions into thin slices, then add to the blender, together with the crumbled Stilton. Whiz again, until you get a textured paste. Leave it a bit lumpy – it shouldn’t be too creamy.
- Add a little cooking water, if you want it as a dip, more if you want it as a pasta sauce. You can whiz it a few more seconds.
- Season with salt and pepper, then spoon it into a serving bowl.
- Let it rest in the fridge for at least 30 minutes, or serve it immediately as a pasta sauce.