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
4 people (2 slices toast per person)
olive oil, divided
large shallot, thinly sliced
clove garlic, minced
fresh or thawed frozen green peas
1 1/2 tablespoons
1/2 to 3/4 teaspoons
salt, to taste
Black pepper, to taste
slices whole-grain toast
In This Recipe
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.
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.