Peas thrive In Northern California’s cool coastal climate and the season lasts from early spring through late summer. With this simple recipe, fresh peas are blanched and smashed into a savory and minty mix and smeared over olive-oil-brushed toast.
Prep Time:10 mins
Cook Time:5 mins
Total Time:15 mins
2 cups shelled peas (from 3 pounds of peas in the pod)
Bring a large pot of salted water to a boil. Make an ice bath in a large bowl to shock the peas. Blanch the shelled peas and garlic clove for 2 minutes. Use a slotted spoon or skimmer to remove the beans from the pot and plunge them into the ice bath. Once the peas have cooled, drain in a colander.
In a food processor, combine 11⁄2 cups of the blanched peas (reserve 1⁄2 cup), 4 tablespoons olive oil, garlic and mint and pulse until almost puréed, but still with a bit of texture. Fold in the reserved 1⁄2 cup of whole peas. Season with salt, pepper, lemon zest and chili flakes to taste.
Slice the bread into 1⁄2-inch slices, and brush with olive oil. Broil bread until well toasted on both sides, approximately 2 minutes.
Spread the cheese on the toasted bread (let cool first) , top with the pea mixture, shaved pecorino and sprouts. Drizzle with a bit of olive oil and a pinch of chili flakes.