In a large skillet, heat the oil. Add the scallions, ginger, and jalapeño, and cook over moderate heat, stirring, until fragrant, about 1 minute. Add the peas and cook, stirring occasionally, until tender, about 3 minutes.
Transfer the pea mixture to a food processor or blender and let cool slightly. Add the miso and 1/4 cup water and puree until smooth. Spoon the spread into a bowl. Serve with rice crackers or flatbreads.
May be made ahead and refrigerated for up to 3 days.
* from the February 2013 issue of Food & Wine Magazine.