In a skillet over low heat, heat the oil and cook the onions, stirring frequently, until deeply browned, about 15 to 20 minutes.

Defrost the peas in a bowl of hot water for 5 minutes. Strain well.

Grind the pecans to a course meal in a food processor.

Add the caramelized onions and process for another 30 seconds. Add the peas, eggs, garlic, salt, cumin, and pepper. Pulse until combined and smooth, pausing to check consistency. Taste for seasoning.

To serve: Mound a few tablespoons of pate in a ring mold. Use the back of a spoon to press the pate in firmly so you aren’t left with gaps or air pockets. Top with a generous handful of baby arugula, if desired. Serve with crackers or veggies. This keeps in the refrigerator for 4-5 days.

Nail This

The flavor improves with time, so prepare this the day before serving.

It’s important to cook the onions slowly, for a long time on low heat, to impart the caramelized sweetness. It’s the most important flavor of the pate.

Flip It

Use this molded presentation other ways: For party dips like guacamole, chunky salsa, or bean dip or to plate rice, quinoa, or smashed sweet potato as a side or base for a plated main dish.

Swap toasted walnuts or almonds for pecans. In a pinch use canned peas—the color will be more muted but it will still taste good.