Pea Pesto And Cheese Toast Recipes

PEA PESTO AND CHEESE TOAST

Steps:

• Heat oven to 400ºF.
• Place bread slices in single layer on baking sheet. Bake 4 min. on each side or until lightly toasted on both sides.
• Meanwhile, process peas, garlic and lemon zest in food processor just until blended. With food processor running, gradually add oil through feed tube at top of processor, blending well after each addition. Spoon into small bowl; stir in 1/4 cup cheese.
• Spread toast slices with pea mixture; top with remaining cheese.
• Bake 2 to 3 min. or until cheese is melted.

CHEAPO PEA PESTO

Steps:

• Combine the peas, walnuts and garlic in a food processor. Pulse until chopped into a thick mixture. Add the cheese and lemon juice and pulse again until incorporated.
• With the machine running, slowly drizzle in the olive oil until a thick paste is formed. Turn off the machine and season with salt and pepper. Pulse the pesto one final time to incorporate the seasoning.
• Serve over crostini for an easy appetizer.

PEA PESTO TOAST RECIPE BY TASTY

Steps:

• Make the pea pesto: Add the peas, herbs, walnuts, Parmesan cheese, garlic, red pepper flakes, and lemon juice to a food processor. Blend on high speed, scraping down the sides of the bowl as necessary, until the peas are mostly broken down, 1-2 minutes.
• Pour in ¼ cup (60 ml) of olive oil and blend until smooth. For a looser consistency, add more olive oil until your desired texture is reached. Transfer the pea pesto to an airtight container; you should have about 2 cups. Store in an airtight container in the refrigerator until ready to use, up to 1 week.
• Assemble the toast: Spread ¼-⅓ cup of pea pesto over the toasted sourdough. Drape the prosciutto over the pesto and top with the poached egg. Finish with a drizzle of olive oil and a sprinkle of salt and pepper.
• Enjoy!

PESTO EGG TOAST

Steps:

• Turn the oven to its broiler setting and position a rack in the middle of the oven.
• Add the pesto and red pepper flakes to a nonstick skillet over medium heat. Allow to heat for 1 minute. Crack the eggs into the pesto and cook to your liking, 4 to 7 minutes.
• Meanwhile, spread the sourdough with the garlic mayonnaise. Top with the cheese, then broil until toasted and the cheese has melted, 1 to 2 minutes.
• Top the toasted bread with the sliced tomato and basil leaves. Top with the eggs, then sprinkle with salt and pepper.

PEA PESTO OPEN-FACED SANDWICHES

Steps:

• In a food processor, combine basil, peas, garlic, salt, pepper, and extra virgin olive oil. Process until smooth and blended.
• Toast bread in oven (350 degrees F) or toaster for about 3-4 minutes.
• In a small non-stick saute pan, over medium heat, break Eggland's Best egg onto surface, carefully.
• Fry until transparent membrane turns to white, and yolk is cooked.
• Remove and repeat for each egg.
• Spread about one tablespoon of pesto atop each piece of toast.
• Gently lay each egg atop the pesto.
• Sprinkle with extra salt, pepper, and extra virgin olive oil (optional).

PEA & FETA TOASTS

Steps:

• Put the defrosted peas, yogurt, chopped mint, lemon zest and juice and some seasoning in a bowl. Mash well with a potato masher. Divide the pea mixture between the toasts, then scatter a little feta on top of each with some more pepper. Arrange on a plate, scatter with more mint leaves and a drizzle of oil. Serve.

PESTO-GOAT CHEESE TOASTS

Steps:

• Preheat oven to 425°. Place bread slices on a baking sheet; top with cheese., Bake until cheese begins to brown and bread is toasted, 10-12 minutes. Top with pesto. Serve warm.

SWEET PEA PESTO PASTA

Steps:

• Cook pasta according to package directions.
• Meanwhile, place peas, spinach, basil, Parmesan, olive oil, walnuts, garlic and salt and pepper in a blender or food processor.
• Two minutes before pasta is done, ladle out 1/2 cup hot pasta cooking water and add to blender. Pulse until smooth, scraping sides and adding additional pasta water by the tablespoon, if needed.
• When pasta is done, drain lightly and return to pot. Add sauce and toss to coat. Season to taste with salt and pepper. Serve immediately with additional Parmesan cheese and tomatoes, if desired.

CHEESE AND PESTO TOASTS

Steps:

• Spread toast slices with pesto; place on baking sheet.
• Top with tomatoes and cheese.
• Broil 2 to 3 min. or until cheese is melted.

PENNE WITH PEA PESTO

Steps:

• Cook peas on the stove or in a microwave according to package directions, then drain well.
• With food processor running, drop in garlic and finely chop. Turn off motor and add peas, nuts, cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper, then process until finely chopped. With motor running, add oil, blending until incorporated.
• Meanwhile, cook pasta in a large pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
• Toss pasta with pea pesto and thin as desired with reserved cooking water. Season with freshly ground pepper.