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Minty Spring Pea Crostini
(recipe, Jack London Square Farmers' Market)
- 1 standard brown paper bag full of fresh English peas (still in their pods)
- Squeeze of lemon juice
- ½ cup toasted almond or walnuts
- ½ cup freshly grated parmesan
- small pinch of cayenne
- lemon zest
- salt to taste
- Quickly blanch the peas in a small amount of boiling water for about 2 to 6 minutes. After draining, puree the peas in a food processor or with an immersion blender. Add a good squeeze of lemon. Add the toasted and chopped nuts, and puree one more time. Stir in the Parmesan, cayenne, a few pinches of lemon zest, and a few pinches of salt. Taste, and adjust for seasoning. Toast a couple crusty pieces of open face baguette, rub with a fresh clove of garlic, and drizzle with a little extra virgin olive oil before slathering it with the pea spread. Garnish with a little chopped mint and enjoy!
These recipes were created by Market Chef Sim Peyron of Pacific Coast Farmers’ Market Association.