Recipe courtesy of Trisha Yearwood
Spring Veggies with Sweet Pea Aioli
Getting reviews...
- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 259
- Total Fat
- 26 g
- Saturated Fat
- 4 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 11 mg
- Sodium
- 203 mg
- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 259
- Total Fat
- 26 g
- Saturated Fat
- 4 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 11 mg
- Sodium
- 203 mg
Ingredients
Directions
- Bring a medium pot of water to a boil; add the peas and cook until just tender, about 5 minutes. Drain in a colander and rinse under cold water to cool.
- With the motor running, add the garlic to the food processor through the shoot to finely chop. Add the peas, mayonnaise, lemon, olive oil, dill, cayenne, 1/4 teaspoon salt and a few grinds of pepper and process until smooth.
- Transfer the aioli to a small bowl. Serve with assorted veggies for dipping.
