I’m not going to lie to you: I made this way back in the spring when I was able to get fresh spring peas at the farmers’ market (or as Miss Sarah says they’re called in the south, English peas). But I might try them with regular frozen peas sometime because this is too good a dish to only have during fresh pea season.
In addition to the peas, garlic, lemon, chives, mint, olive oil, and parmesan cheese are pureed and then spread on crostini and topped with pea shoots, or baby watercress, or arugula and lemon olive oil (just olive oil with lemon juice and zest). Obviously, it’s kind of a pea pesto. It’s fresh and herb-y and deliciously spring-y.
You can find the recipe here, courtesy of NPR.org.
We definitely call them English peas… I love peas and mint. I’d like to try this.
Kate- Found your blog via a review/comment you posted about Amanda Hesser’s NY Times cookbook. Just wanted to say I have subscribed and look forward to reading. Saw your husband was in biking accident – hope he is recovering well. Hubby and I are avid bikers ( he more so than me), and it took me quite a few years to get him to wear a helmet – thankfully now he does.
Thank you so much Peggy! So glad you got your hubby to wear the helmet.