Lunch: Spring Peas and Greens with Cacio e Pepe Dressing

Ingredients

1 large egg yolk
3 tablespoons buttermilk
1 small garlic clove, finely grated
1/2 cup extra-virgin olive oil
3 tablespoons finely grated Parmigiano-Reggiano cheese plus more for garnish
3/4 teaspoon coarsely cracked black peppercorns
Kosher salt
2 pounds fava beans, shelled (2 cups)
2 cups fresh or frozen peas, thawed
4 cups spring greens, such as pea tendrils or baby arugula (2 ounces)
1 Hass avocado, peeled and cut into thin wedges

Instructions

In a food processor, pulse the egg yolk with the buttermilk and garlic. With the machine on, drizzle in the olive oil until incorporated. Add the 3 tablespoons of cheese and the peppercorns and puree until smooth. Season the dressing with salt.
Bring a large pot of salted water to a boil. Fill a bowl with ice water. Boil the favas until just tender, 3 to 4 minutes. Using a slotted spoon, transfer the beans to the ice bath. Add the peas to the pot and cook until tender, 5 to 7 minutes for fresh and 1 minute for frozen. Drain and transfer to the ice bath. Drain the favas and peas. Pinch the fava beans out of their skins.
In a bowl, toss the favas, peas and greens. Add some dressing, season with salt and toss. Arrange the avocado on plates and top with the salad. Garnish with grated cheese and serve.

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