Pair with Whites

Fresh Pea Bruschetta


  • 2 cups fresh peas, shelled
  • ¼ cup extra-virgin olive oil
  • ¼ cup fresh parsley, chopped
  • 1 Tbsp fresh mint, chopped
  • Zest and juice of 1 lemon
  • 1 Tbsp garlic scapes, chopped
  • ¼ tsp red chili flakes
  • ⅛ tsp freshly ground pepper
  • ½ tsp salt
  • Toasted pistachios, chopped
  • 1 loaf crusty white bread, sliced

  • In a saucepan, cook peas in water until crisp-tender, about 5 minutes.
  • Drain.
  • In a food processor, combine all ingredients, except bread and pistachios.
  • Pulse until blended and spreadable, but still chunky.
  • Add water if necessary.
  • Toast bread until lightly toasted.
  • Spread pea mixture onto toasted bread slices.
  • Drizzle with more olive oil and garnish with pistachios.



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