Velvety cream of green peas with basil yogurt sauce

Green peas 600 gr
Basilicolio 10gr
Evo oil 20gr
Greek Yogurt 60g
Lemon ½
White onion ¼
Salt and pepper to taste
Cut finely the onion and brown it in 2 tablespoons of evo oil. Add the drained green peas and warm them for a few minutes. Salt, pepper and move all the content of the pan in a mixer, turning the green peas, the oil and the onion into a cream. Prepare the sauce: mix well the yogurt with the juice and the lemon zest and the basilicolio as well, adding salt at the end. Compose the dish with two ladles of cream and a spoonful of yogurt sauce.
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