Skip to content


For 4 to 6 people
Easy / Cheap
Preparation 20 min – Cooking 15 min


500 g fresh peas
100 g of olive oil PDO fruity green olive oil
1 bunch of mint leaves
½ lemon
Salt pepper


Shell the peas, reserving the smallest ones for dressing. Keep the pods. For the mousse, cook the shelled peas in boiling salted water for 8 minutes. Set a few cooked peas aside and mix the rest with the mint leaves and olive oil to obtain a foam. For the pod velouté, immerse the pods in boiling water for a few seconds, drain them and sauté them in olive oil

Blend them for a long time to obtain a very smooth velouté, adding the reduced cooking water from the peas to enhance the taste. Pass the preparation through cheesecloth or a very fine strainer. To serve, place the mousse in the center of the plates. Season the remaining raw and cooked peas with olive oil and lemon juice. Put the pod velouté in a pitcher and pour it onto the plates when serving, at the last second.


Your cart is currently empty.

Start Shopping

Select options