Spring Pea Toasts with Lemon Olive Oil and Fresh Pea Shoots

Name: Spring Pea Toasts with Lemon Olive Oil and Fresh Pea Shoots
Yield: makes about 2 cups, enough for about 2 dozen crostini
Ingredients: 1/2 pound shelled fresh green peas (in the South we call these English peas); Zest and juice of 1 lemon; 4 garlic cloves, smashed; 8 to 10 fresh mint leaves; 1 tablespoon chopped fresh chives; 1/4 cup extra-virgin olive oil; 1/2 cup (1 1/2 ounces) freshly grated Parmesan cheese; Sea salt and freshly ground black pepper; 24 crostini (see Know-how, page 19); Lemon Olive Oil (recipe follows), for drizzling on top; 24 fresh pea shoots or baby watercress or arugula (about 1 cup)

December 14, 2011

Fresh green peas and their curlicue shoots are one of the first signs of spring at my local farmer’s markets, and I can never resist combining the two in these refreshing and delicately flavored toasts or Meyer Lemonade. Shake it up with a MEYER LEMONADE (see page 27)

Recipe notes

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