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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)
- 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
- 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.
- 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.
- Spread a generous amount (1/3 to 1/2 cup) purée over each slice of toast. Serve.
- This recipe is a Community Pick!