We will always, always love avocado toast, but sometimes it’s good to mix things up. If you’re craving something a little lighter and more seasonal, but just as quick and easy to assemble, look no further crushed peas. Add some mint for freshness, lemon juice and salt to brighten and sharpen the flavors, and Pecorino for a nutty bite and you’ve got Spring on piece of (hearty, whole- grain) toast.
But crushed peas aren’t just for smearing on bread and drizzling with olive oil. Here are a few more ways to eat your peas.
- Treat the crushed peas like you would hummus, and scoop it up with toasted pita chips.
- Serve it as a lovely dip for raw veg, such as radishes, carrots, and wedges of fennel.
- Wrap it in a pita along with some braised white beans and fresh baby arugula.
- Swirl some into cooked pasta for a chunky sauce. Add more cooked peas for serving, for some textural contrast.
A Note on Fresh vs. Frozen Peas
Spring and peas are basically synonymous and now is the time to scoop some up at the farmers market. But you can, without a doubt, make this with frozen peas. We won’t tell.
Of course, fresh ones are going to taste sweeter, juicier, and sunnier, but we don’t always have access to such bounty. Or maybe you’re experiencing a snack-related emergency and you want to try this recipe, and there’s nary a fresh pea in sight. Either way, frozen peas for the win! Just defrost them and you’re good to go.
From A Girl and Her Greens by April Bloomfield. Copyright 2015 April Bloomfield. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.
Crushed Spring Peas with Mint
PREP TIME10 min
COOK TIME10 min
2 cups fresh peas (from about 2 pounds pods)
1 ounce aged Pecorino Romano cheese, finely grated
1 1/2 teaspoons Maldon or another flaky sea salt
1 small spring garlic clove or 1/2 small garlic clove, smashed, peeled and roughly chopped
12 medium mint leaves
3 tablespoons extra-virgin olive oil
Scant 2 tablespoons lemon juice, plus more for finishing
Combine the ingredients in a food processor and pulse to a coarse puree, about 45 seconds.
Scrape the mixture into a bowl and roughly stir and smoosh a bit so it’s a little creamy, and a little chunky.
Season to taste with more salt and lemon juice—you want it to taste sweet and bright but not acidic.
Serve with fresh cut veggies, smeared on toast, or as a sandwich spread.