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1 cup fresh or frozen sweet peas
1 teaspoon olive oil
2 tablespoons chopped shallots (about 6)
1 hard-cooked egg
1/3 cup toasted walnuts
8 small pimento-stuffed olives
1 teaspoon chopped fresh thyme
2 to 3 tablespoons low-fat mayonnaise
Pinch of cayenne pepper
1 tablespoon freshly squeezed lemon juice
Salt and freshly ground pepper

Cook or steam peas until tender. Cool. In small skillet heat oil, add shallots and sauté until softened. In a food processor or with a food chopper, process or finely chop peas, cooked shallots, egg, walnuts, olives, and thyme until roughly pureed. Remove to a bowl; mix in just enough mayonnaise to hold mixture together. Stir in cayenne, lemon juice, salt and pepper to taste. Serve as an appetizer with crackers.

Makes about 1 cup.

Find more great garden-inspired recipes in
 Renee's Cookbooks:

Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

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