This recipe is featured in our April 2019 Food +Entertaining Article, Welcome A Vibrant Spring.
Toast with Lemony Pea MashCourse: Appetizers
1 garlic clove, quartered
¼ cup fresh flat-leaf parsley leaves
3 tablespoons extra virgin olive oil, divided, plus more for toast
2 cups shelled fresh peas (from about
2 pounds pods) or frozen peas, thawed
2 tablespoons chopped fresh chives
1 tablespoon finely chopped preserved lemon peel (from ½ preserved lemon), divided
1 tablespoon fresh lemon juice
¼ teaspoon Aleppo pepper or crushed red pepper flakes, plus more for serving
Freshly ground black pepper
12 slices country-style bread or ciabatta, toasted
- Combine garlic, parsley, 1 tablespoon oil, a pinch of salt and ½ cup water in a small saucepan. Add peas and cook over medium heat, stirring occasionally, until peas are tender (about 5 minutes for fresh peas, about 2 minutes for frozen). Drain, reserving cooking liquid.
- Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, ½ tablespoon preserved lemon peel, 1 tablespoon lemon juice, ¼ teaspoon Aleppo pepper and 2 tablespoons oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is still thick but spreadable. Season pea mash with salt, black pepper and more lemon juice, if desired.
- Drizzle toast with oil, top with pea mash, sprinkle with remaining ½ tablespoon preserved lemon peel and more Aleppo pepper, and drizzle with more oil.
- Recipe from bon appétit
- Make Ahead: Pea mash can be made 1 day ahead. Cover and chill.