I’m a HUGE fan of avocado toast, so much so that if I had to pick one thing to be able to eat on a desert island for the rest of my life, that avocado toast would most likely win, but last week I tried something new, pea toast, and boy does that mashed avocado have competition.
I love Bon Appetit magazine, every month I patiently wait for the day that I open my mailbox and it’s sitting there waiting for me. I scour through the whole thing, front to back, reading each recipe and article carefully, just to make sure that I don’t end up missing something amazing. I mean really, wouldn’t that be tragic? Oh, the problems of a food blogger.
So last week, when I was craving some inspiration, I opened my newest Bon Appetit. Flicking through it I decided that I’d make whatever the pages fell open to, whatever the food gods chose for me, well that is within reason of course, and voila! that avocado toast met its rival.
Toast with pea mash would not normally be an “oh my god, i need that NOW” kind of dish for me. I mean, yeah, it sounds pretty good but ehh, I could think of better things. Turns out I was wrong, this dish is so tangy, and different and refreshing that it just screams “EAT ME”!!! So I did.
The recipe in Bon Appetit does call for preserved lemons but seeing as I didn’t have any at the time I just went for regular fresh lemons… If you ask me, it tastes just as good, but don’t tell Bon Appetit!
You will need
- 2 garlic cloves,
- 1/4 cup flat leaf parsley
- 3 tbsp extra virgin olive oil, plus more for toast
- kosher salt
- 2 cups shelled fresh peas or frozen peas, thawed
- 2 tbsp chopped fresh chives
- 1 tbsp lemon juice
- peel of 1 lemon
- 1/4 tsp aleppo peppre or crushed red pepper flakes plus more for serving
- freshly ground black pepper
- 12 slices ciabatta or any other bread you prefer, toasted
- Combing garlic, parsley, 1 tbsp olive oil, a pinch of salt and 1/2 cup water in a small saucepan. Add peas and cook over medium heat until tender about 2-5 minutes. Drain, reserving cooking liquid.
- Transfer pea mixture to a food processor and pulse until a coarse paste forms. Add in the chives, lemon peel, half of the lemon juice, 1/4 tsp aleppo or crushed red pepper, and tbsp olive oil.
- Stir in reserved cooking liquid by tablespoonfuls until mixture is thick but spreadable.
- Season pea mash with salt and pepper and more lemon juice if desired.
- Drizzle toast with oil, top with pea mash, sprinkle with remaining lemon peel grated and aleppo or crushed red pepper. Drizzle with more oil
- Pea mash can be made 1 day ahead. Cover and chill