Minted Zucchini and Pea Puree

This is a great way to eat your vegetables that's completely new and refreshing.  The addition of fresh mint makes it the ideal companion to lamb or fish, but it really could be served with almost anything.  It's also one of the few times I advocate for a frozen item.  Peas are frozen when they're fresh and they do not lose any of their nutrients.  The beautiful green color of this dish is one of its many attributes.  Your taste buds and your plates will sing.
 

MINTED ZUCCHINI & PEA PUREE

1 lb green zucchini, cut in chunks

1 cup frozen peas, thawed

1/3 cup fresh mint leaves plus fresh mint sprigs for garnish if desired

3 tablespoons half-and-half, or to taste

3 tablespoons unsalted butter, cut into bits
Small handful of freshly grated parmesan cheese
Salt and pepper to taste

In a large saucepan combine the zucchini & peas with 1/4 cup water and the mint leaves and boil the mixture, covered, for 4 minutes, or until the peas are tender. Drain the mixture well and in a food processor purée it with the half-and-half, the butter, and salt and pepper to taste.  Transfer to a bowl and stir in the parmesan cheese.  The purée may be made 1 day in advance, kept covered and chilled, and reheated. Transfer the purée to a serving dish and garnish it with fresh mint sprigs.