Minty Pea Purée on Toast

April 27, 2015

Test Kitchen-Approved

Author Notes: This dish is pure springtime comfort. A flavorful, bright green purée of mint, shallots, garlic, and peas meets crispy, rustic slices of toast. Serve the dish just as it is, or pair it with your favorite spring soup for a perfect lunch. Gena Hamshaw

Serves: 4 people (2 slices toast per person)

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 large shallot, thinly sliced
  • 1 clove garlic, minced
  • 3 cups fresh or thawed frozen green peas
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1/2 to 3/4 teaspoons salt, to taste
  • Black pepper, to taste
  • 1/4 cup mint leaves
  • 8 slices whole-grain toast
In This Recipe

Directions

  1. Heat a tablespoon of olive oil over medium heat in a skillet or a sauté pan. Add the shallot and cook for 2 minutes, or until the shallot is clear. Add the garlic and peas. Sauté for 2 to 3 minutes, or until the garlic is fragrant and the peas are warm and tender.
  2. Transfer the peas to a food processor fitted with the S blade. Add the peas, lemon juice, lemon zest, salt, pepper, and the remaining two tablespoons of olive oil. Pulse the mixture continuously until it is puréed but retains some texture. Check the mixture for seasoning and add salt and pepper as needed. Pulse in the mint leaves.
  3. Spread a generous amount (1/3 to 1/2 cup) purée over each slice of toast. Serve.

More Great Recipes:
Toast|Grains|Lemon Juice|Mint|Pea|Shallot|Vegetable|Spring|Vegetarian|Vegan|Appetizer|Snack

Reviews (4) Questions (1)

4 Reviews

Kaite November 9, 2018
I had burrata in the fridge and decided to make this recipe to go along with it on toast. I didn't have shallot so I used onion. I also added a few chili flakes. My husband was totally in love with the peas! It was so perfect on toast. While it was good with the burrata I decided to switch over to feta. The feta complemented the peas perfectly!
 
Kristen_Corb May 23, 2018
Just made this and OMG it’s so good. I’m saving some for dinner tomorrow night and lunch Friday. (Its Wednesday) hoping it holds up!
 
rlsalvati June 17, 2017
Yum. Yum. Yum. Had an excess of fresh peas--normally I just eat them out of hand as I shell them--and am seriously considering slapping a "guacamole" label on this so my guys won't touch it. I thought the mix was a bit loose, but it spread on my lunch flatbread just fine. Easy and quick to make.
 
MT B. February 25, 2017
Just made this for the third time, this time to take to a party as an appetizer. Honestly, it is so light and refreshing! Tastes (and looks) like early spring. Wonderful reminder on a snowy day that spring is only a month away.