Recipe of the week: Green pea guacamole

Try this guacamole once, and you’ll wish you’d thought of adding sweet peas years ago.

Guacamole always struck me as a classic best left alone, said Melissa Clark in The New York Times. But then I tried a guacamole at New York’s ABC Cocina that gets an “intense sweetness and chunky texture” from the addition of fresh English peas. Try this addition once, and you’ll wish you’d thought of it years ago.

  • ½ lb fresh sweet peas, shucked
  • 2 jalapeños
  • 2 tbsp packed cilantro leaves, chopped, plus more for garnish
  • ¾ tsp salt
  • 3 ripe avocados, mashed
  • 2 scallions, whites only, sliced thin
  • zest and juice of 1 lime
  • 1 tbsp toasted sunflower seeds

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