Spring Stuffed Peas

A dozen shelling peas

1/4 cup of Neufchatel cheese

2 T. of plain yogurt or crème fraiche

1 T. of fresh dill

Zest from a small lemon

Salt, pepper to taste

Dash of cayenne pepper

 

Mix your cheese, yogurt, dill, lemon and spices in a small bowl until creamy. Taste and adjust the seasoning as you’d like. Split the tops of the peas open with a dull knife. Open the peas into little pockets. It would be faster to pipe in the filling but works perfectly well with a kitchen knife. Decorate with tiny sprigs of dill.