Sara Foster’s Southern Kitchen: Spring Pea Toasts with Lemon Olive Oil and Fresh Pea Shoots

I’m not going to lie to you: I made this way back in the spring when I was able to get fresh spring peas at the farmers’ market (or as Miss Sarah says they’re called in the south, English peas).  But I might try them with regular frozen peas sometime because this is too good a dish to only have during fresh pea season.

In addition to the peas, garlic, lemon, chives, mint, olive oil, and parmesan cheese are pureed and then spread on crostini and topped with pea shoots, or baby watercress, or arugula and lemon olive oil (just olive oil with lemon juice and zest).  Obviously, it’s kind of a pea pesto.  It’s fresh and herb-y and deliciously spring-y. 

You can find the recipe here, courtesy of NPR.org.

SHARE: Email this to someonePrint this pageShare on FacebookPin on PinterestShare on Google+Tweet about this on Twitter
This entry was posted in Sara Foster's Southern Kitchen. Bookmark the permalink.