Peas are polarizing. You either love them or have traumatizing flashbacks of not being able to leave the dinner table until you finished every last cold globe of green mush. I get it.
Don’t let any preconceived notions of peas get in the way of you trying this pretty tasty summer snack. I came across a whole load of fresh peas at my produce market and thought that I should do something amazing with them – they really take this to the next level but frozen peas will also do the job quite nicely. The key is salt and mint – they make all the difference in the world.
- 2 cups fresh English peas, shelled
- 3 large mint sprigs
- 2 teaspoons salt
- ½ stick butter
- 1 scallion, sliced
- 2 garlic cloves, sliced
- ½ cup sour cream
- ¼ cup asiago, grated
- salt & pepper
- 3 tablespoons mint, finely chopped
- 3 teaspoons lemon zest
- 1 garlic clove, minced
- 16 baguette slices, toasted & rubbed with garlic
- In a medium saucepan, add the peas, water, salt and mint. Bring to a simmer then remove from heat and drain, removing the mint.
- In a small saute pan, add butter, scallions and garlic and cook for 3 minutes on medium high. Add in drained peas and cook for approximately 3 minutes. Remove from heat and let cool slightly. Meanwhile, for the gremolata, mix mint, lemon zest and minced garlic together. Set aside.
- In a food processor add the pea mixture and pulse until smooth. In a medium bowl, add the pea mixture. Gently fold in the sour cream and asiago until just combined. Spoon on toasted crostini and top with a sprinkle of gremolata. Serve immediately.