2 lbs english peas in their shell

2 lemons (zest + juice)

1/4 cup fresh mint

1/4 cup olive oil

salt to taste

Set a large pot of water to boil. while waiting for the water shell the peas (if english peas aren’t in season you can also sub in half cup thawed frozen peas). Once the water comes to a boil season the water with a small handful of salt. Quickly blanch the peas in the water for 60 seconds then drain on to a sheet tray until cooled. In a food processor or blender mix together the peas, lemon juice and zest and mint. While blending the mixture slowly add in the olive oil and then season with salt to taste. Serve in a bowl as a dip alongside trout or spread on a tartine paired with trout and vegetables.