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Author Notes: The arrival of fresh peas is one of the most exciting food moments of the year for us. We wanted to create something that would take full advantage of the sweet, fresh flavor of peas, so we made a pesto (with parmesan and olive oil, but no nuts). Here we spread it on toasted bread with generous dollops of fresh ricotta, but it would be just as delicious with pasta, as a spread on a sandwich, or whatever else you can think of. - Foxes
- 1 pound of fresh english peas (about 1 cup shelled)
- 1 clove of garlic, crushed
- 1/2 cup finely grated parmesan cheese
- 3-4 tablespoons extra virgin olive oil
- salt and pepper to taste
- 1 baguette sliced into cross sections
- additional olive oil for garnish
- Bring a medium pot of water to a boil. Add the shelled peas to the water once boiling, and cook for 5 minutes. Drain peas, and transfer to food processor.
- Add garlic, parmesan, salt and pepper to food processor and blend until the mixture forms a paste. Slowly drizzle in each tablespoon of olive oil, pulsing the food process along the way, until the pea pesto reaches your desired consistency. Add more olive oil for a saucy pesto, less for more of a spread.
- Toast baguette pieces under broiler until golden brown. Spread the pea pesto on the toasts, then dollop a litte bit of ricotta on each piece. Finish with a pinch of salt, freshly ground pepper, and drizzle of olive oil. Serve immediately.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
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