If you make this with canned peas, which can be done year round of course, the pate comes out more or less brown and can pass as vegetarian chopped liver. This time of year, with fresh peas (or frozen), it’s bright green and something else entirely. Thank you, Toby, for this wonderful recipe.
2 big onions, sliced thin and sauteed on low until very brown
2 hard boiled eggs
1/3 cup walnuts
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups fresh (or frozen) peas
Process intermittently in a food processor until the consistency is well mixed, but not quite smooth or pureed. Refrigerate at least a few hours prior to serving.
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