INGREDIENTS
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12 ounces of local spring peas (or 1 12-ounce bag of frozen peas)
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3 scallions, cut into 1-inch pieces
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1 small shallot
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1/8 bunch of parsley, stems removed
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1 sprig of rosemary, stems removed
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1½ teaspoon ground caraway
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1 teaspoon ground coriander
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½ teaspoon gray sea salt
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¼ teaspoon coarse ground black pepper
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¼ cup all-purpose flour