Zucchini and pea velouté with stracchino, a simple and tasty dish that’s extremely easy to make. Ideal to enjoy with crostini, you can also serve this velouté garnished with just grated cheese. A spring-flavored recipe prepared in very few steps. You can make it with either fresh or frozen peas. I chose the very fine peas which are tender and delicious, perfect for blending and enjoyable without straining. Below you’ll find other dishes to enjoy with the arrival of spring and featuring peas, while at the end of the recipe I answer the most common questions about this dish.

Difficulty: Very easy
Cost: Budget-friendly
Preparation time: 20 Minutes
Cooking time: 20 Minutes
Portions: 4 servings
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring

Ingredients

3 cups peas (fresh or frozen)
2 zucchini (medium)
3 tbsp extra virgin olive oil
2 pinches fine salt
9 oz stracchino
Half red onion

Tools

1 Knife
1 Cutting board
1 Pan
1 Blender
1 Lid
1 Spoon

Steps

To make the zucchini and pea velouté with stracchino, first peel and dice the onion. Wash, dry and trim the zucchini. Cut them into quarters lengthwise and then dice them into pieces.
In a large pan warm the oil and gently sauté the onion for a couple of minutes over low heat, stirring occasionally. Add the zucchini and cook for 5 minutes, stirring. At this point you can add the peas. If using fresh peas, shell them first and remove any impurities. Add three ladles of water, the salt, cover with a lid and continue cooking for another 15 minutes, stirring from time to time.
After this time, remove the lid and blend the peas and zucchini until smooth. Add the stracchino in pieces and stir until creamy for one minute off the heat.
You can easily prepare this recipe in advance, but in that case I recommend adding the stracchino only after reheating it, just before serving, because there is a risk it may turn sour if you add it to the hot velouté and then let it cool. You can store the velouté in the refrigerator, covered, for up to 48 hours.