Carey Savona, the chef at Heirloom in New Haven, offers up this fresh and light hors d’oeuvres: Spring Pea Puree, Pistachios and Sea Salt 2 cups shelled spring peas – blanched and shocked in salted water 3 Tbls – Good quality extra virgin olive oil 1 Tsp – honey (local honey from Jones Apiaries in CT) small bunches each of – chervil, flat leaf parsley, mint and chives salt and pepper Juice of half a lime pistachios, crushed (not too fine) maldon sea salt In a mortar and pestle crush herbs with a little sea salt and 2 Tbls olive oil until a dark green paste is created. In a food processor, pulse peas to a smooth puree similar to guacamole. Season with salt and pepper and a touch of lime juice. In a bowl, mix herbs, pea puree, honey and a little more olive oil. Correct seasoning with salt and pepper. To serve, add pea puree to a serving vessel, top with crushed pistachios, maldon sea salt and a drizzle of olive oil. Serve with toasted artisan bread Carey Savona 2010
