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Minty Spring Pea Crostini

From the recipe box cookin’ the market recipes by Jack London Square Farmers' Market

Ingredients

	1	standard brown paper bag full of fresh English peas (still in their pods)
	~	Squeeze of lemon juice
	½	cup toasted almond or walnuts
	½	cup freshly grated parmesan
	~	small pinch of cayenne
	~	lemon zest
	~	salt to taste

Steps

Quickly blanch the peas in a small amount of boiling water for about 2 to 6 minutes. After draining, puree the peas in a food processor or with an immersion blender. Add a good squeeze of lemon. Add the toasted and chopped nuts, and puree one more time. Stir in the Parmesan, cayenne, a few pinches of lemon zest, and a few pinches of salt. Taste, and adjust for seasoning. Toast a couple crusty pieces of open face baguette, rub with a fresh clove of garlic, and drizzle with a little extra virgin olive oil before slathering it with the pea spread. Garnish with a little chopped mint and enjoy!

Notes

These recipes were created by Market Chef Sim Peyron of Pacific Coast Farmers’ Market Association.

This content is from the cookin’ the market recipes collection.

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