Ingredient

• 1/4 cup canola oil
• 2 scallions, thinly sliced
• 1 tablespoon finely grated fresh ginger
• 1 jalapeño, seeded and minced
• 1 pound frozen baby peas (3 cups), thawed
• 3 tablespoons yellow miso

Direction

1. In a large skillet, heat the oil. Add the scallions, ginger and jalapeño and cook over moderate heat, stirring, until fragrant, about 1 minute. Add the peas and cook, stirring occasionally, until tender, about 3 minutes.
2. Transfer the pea mixture to a food processor and let cool slightly. Add the miso and 1/4 cup of water and puree until smooth. Spoon the spread into a bowl.