Toast With Lemony Pea Mash Recipes

TOAST WITH LEMONY PEA MASH

Steps:

• Combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and 1/2 cup water in a small saucepan. Add peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Drain, reserving cooking liquid.
• Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, 1/2 tablespoons preserved lemon peel, 1 tablespoon lemon juice, 1/4 teaspoon Aleppo pepper, and 2 tablespoons oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is still thick but spreadable. Season pea mash with salt, black pepper, and more lemon juice, if desired.
• Drizzle toast with oil; top with pea mash, sprinkle with remaining 1/2 tablespoons preserved lemon peel and more Aleppo pepper, and drizzle with more oil.
• DO AHEAD: Pea mash can be made 1 day ahead. Cover and chill.

LEMON-Y SMASHED PEA TOASTS

Steps:

• Steam the frozen green peas on the stovetop by adding them to boiling water in a covered pot for 2-3 minutes, until they're vibrant green and tender. Be careful not to overcook them!
• Drain the peas and add them to a high-speed blender or food processor along with the tahini, lemon juice, garlic powder, lemon zest, Himalayan sea salt, and black pepper.
• Taste the mixture and add more lemon for brightness, tahini for creaminess, and sea salt and black pepper to reach desired combo.
• Pulse the mixture until it's combined but not puréed. Some pea chunks are welcome here!
• Smash the pea spread onto the toasted bread and top them with green onion, white sesame seeds, and freeze-dried peas.
• Store leftover pea smash in the fridge for up to one week and reassemble with fresh toasted bread before serving!

TOAST WITH LEMONY PEA MASH

Steps:

• 1. Quarter the garlic clove. Shell the peas. Chop the chives. Peel the lemon, chop the peel and juice the lemon - you will need about 1 tbsp. each of peel and juice. 2. Combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and 1/2 cup water in a small saucepan. Add peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Drain, reserving cooking liquid. 3. Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, 1/2 tablespoon lemon peel, 1 tablespoon lemon juice, 1/4 tsp. crushed pepper flakes, and 2 tablespoons oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is still thick but spreadable. Season pea mash with salt, black pepper, and more lemon juice, if desired. 4. Drizzle toast with oil; top with pea mash, sprinkle with remaining 1/2 tablespoon lemon peel and more crushed pepper flakes, and drizzle with more oil.