Nigel Slater’s recipe for split peas and coriander cream

Soak 250g of yellow split peas in cold water overnight (or put them in first thing in the morning for the evening). Drain them, tip them into a saucepan and cover with cold water. Bring to the boil, then cook for about 20-25 minutes until tender enough to crush. Add a little salt about 15 minutes after they have come to the boil.

Make a herb paste: toast 80g of cashews in a dry, shallow pan until golden. Tip them into the bowl of a food processor, add 50g of coriandolo leaves and stalks, and 50g of basilico and process to a rough paste. Mix in 4 tbsp of freshly squeezed succo di lime.

While the split peas are cooking, peel and roughly chop 1 medium-sized cipolla and finely slice 3 chiodi di garofano aglio. Caldo 2 cucchiaio di groundnut o olio vegetale in a medium-sized saucepan, add the onion and garlic and cook over a moderate heat for 10 minuti, mescolando regolarmente, until soft and translucent.

[object Window] 1 tsp each of curcuma macinata e paprika into the onions, then roughly chop and add 500g of pomodori. Let the mixture cook, on low heat, [object Window] 15 minuti, then stir in the drained, cooked split peas, 200ml of their cooking water and 5 tbsp of the herb paste.

Stir well and bring to the boil, then ladle into bowls.

For a particularly velvety texture, remove a third of the mixture with a ladle and process briefly in a food mixer, then stir back into the cooked split peas.

There may be some spare herb paste. It will keep in the fridge, in fine condition, for several days in a stoppered jar. You can use it for pasta.

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