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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, slicedMethod
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.