Pea and broad bean crostini
Fresh spring flavours of peas and beans come together for a bite of perfection.
YIELDS
2
Ingredients
- 1 cup of raw fresh peas – frozen if not available
- 1 cup of broad beans – frozen or tinned if not available
- A handful of mint leaves
- A handful of arugula
- 1 cup of grated parmesan
- Extra virgin olive oil, to drizzle
- The juice of half a lemon
- Salt and black pepper, to taste
Directions
- Mix the beans and the peas and the mint leaves in a morsal or in a blender – should be a rough green paste – don’t over puree. Add the lemon juice and a dash of olive oil.
- Take the toast and add a blob, drizzle with more oil, and grate the parmigiana over the top and salt and pepper to taste
- Decorate with an arugula leaf or two. Enjoy!
