TOAST WITH LEMONY PEA MASH
Serves 6
1 garlic clove, quartered
¼ cup fresh flat-leaf parsley leaves
3 tablespoons extra virgin olive oil,
divided, plus more for toast
Kosher salt
2 cups shelled fresh peas (from about
2 pounds pods) or frozen peas, thawed
2 tablespoons chopped fresh chives
1 tablespoon finely chopped preserved
lemon peel (from ½ preserved lemon),
divided
1 tablespoon fresh lemon juice
¼ teaspoon Aleppo pepper or
crushed red pepper flakes, plus more
for serving
Freshly ground black pepper
12 slices country-style bread or
ciabatta, toasted
Combine garlic, parsley, 1 tablespoon
oil, a pinch of salt and ½ 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 fro-
zen). Drain, reserving cooking liquid.
Transfer pea mixture to a food proces-
sor; pulse until a coarse paste forms.
Transfer to a medium bowl; mix in
chives, ½ tablespoon preserved lemon
peel, 1 tablespoon lemon juice, ¼
teaspoon Aleppo pepper and 2 table-
spoons 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 ½ tablespoon
preserved lemon peel and more Aleppo
pepper, and drizzle with more oil.
MAKE AHEAD
Pea mash can be made 1 day ahead.
Cover and chill.
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Recipe from bon appétit