Pea cream
A delicate yet rich andsatisfying vegetarian recipe.
A highly sustainable protein-rich dish using peas.
Recipe designed by Chef Denis Milanello of Felsinea Ristorazione for the Ducati canteen.
Serves four
- Potatoes 400 g
- Dried split peas 200 g (or 800 g of fresh or frozen peas)
- Onion 80 g
- Water 1/2 l
- 2 tbsp extra virgin olive oil (20 g)
- Salt and pepper to taste
Nutritional information
Per serving: 278 Kcal
Environmental Impact
Per serving:
67 grams CO2 equivalence - carbon footprint
34 litres - water footprint
This recipe’s environmental sustainability level is: Very high.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Soak the split peas for 1 or 2 hours.
Fry the onions in oil on a low heat until they are golden and light.
Add the peas and fry for a few minutes.
Add the water, the peeled and diced potatoes, salt and pepper. Cook until peas are soft.
Blend into a smooth, even cream using an immersion blender.
Add a drizzle of oil on top and serve with croutons.
The Chef’s Advice
Option to add a few tablespoons of cream.
Nutritional Advice
Like other pulses, including beans, chickpeas, and lentils, peas contain a good source of plant-based protein.
Environmental Advice
Reduce packaging and disposables, reuse, recycle.
Pulses are highly sustainable sources of protein. As they can be stored dry, you can keep them in your pantry all year round. Dried or fresh pulses are better than tinned because making packaging requires raw materials, energy and various transformation processes (including in recycling).
