Pea Purée

with Tarragon, Dill or Chives

INGREDIENTS

• 1 C peas, cooked
• 1 t salt
• 3 oz pancetta, chopped
• 1 shallot, chopped
• 1 garlic clove, minced
• 2 T lemon juice
• 2 T tarragon, dill or chives
• Salt and pepper

PREPARATION

1. Cook peas in boiling salted water, 4 min, drain.
2. Add pancetta to skillet on medium-high, cook until crisp, remove and set aside.
3. Add shallot and garlic and cook until soft.
4. Purée lemon juice, herbs, shallots and garlic in blender with enough water to blend. Add 1 T olive oil. Season to taste.
5. Serve fish or meat in pool of purée sprinkled with bacon.