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Pea & Parmesan Crostini
Frozen peas are a real life-saver to have in the fridge. In an instant you can have them ready for a fresh, green starter.
This mixture is also lovely as a fresh, pesto-like sauce for pasta. If you are lucky enough to have access to fresh peas in the pod, straight from the garden, feel free to use them instead. Please try to not feel superior over those of us who only have frozen peas at out disposal.
enough for 2-5:
2 handfuls frozen peas
1 handful freshly grated parmesan cheese
1 sprig mint, leaves picked
lemon juice
10 slices crusty baguette
1. Cover peas in boiling water for a minute or so. Drain.
2. Mash peas with a fork, then stir in parmesan, mint, a squeeze of lemon and 2 tablespoons extra virgin olive oil.
3. Taste and season.
4. Divide pea mixture between the bread and drizzle with a little more extra virgin olive oil.
Leftover Potential
Pea mixture will keep in the fridge for a week or so. The bread is best when fresh but can be toasted to revive.
Variations for Serving Sizes
If you think you’re going to have hungry guests, make the quantity above for 2 people but I’m much more likely to allow 2 pieces per person so the above quantity will serve 5. Easy to increase as needed.
Variations
different cheese – most hard grating cheeses will be good here. For something different try a pecorino or ossu iraty. Fresh goats cheese or ricotta can be scattered over the top if you like.
different herbs – fresh basil or parsley can work instead of the mint.
gluten-free – serve on rice crackers or with GF bread.
vegan / dairy-free – replace the parmesan with finely grated brazil nuts.
broad beans – replace peas with double peeled broad beans.
Waste Avoidance Strategy
frozen peas – keep them in the freezer.
parmesan – wrap in waxed paper or baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.
mint – best to use for another meal. leaves can be frozen but will wilt when defrosted so not ideal. Alternatively make a mint oil by packing washed and dried leaves in a clean dry glass jar and covering with extra virgin olive oil use mint oil to serve with lamb, chicken or fish.
lemons – will keep for a few weeks at room temp or for much longer in the fridge.
baguette – freeze it.
Problem Solving Guide
bland – use more cheese and lemon.
too dry – add more olive oil.
Serving Suggestions
Great with the bread as a starter. Or use as a ‘sauce’ with grilled lamb, chicken or fish.
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