I was recently in Syracuse, NY to celebrate my grandmother's 89th birthday. She's an amazing and strong woman, my Nanny, and I was glad to be able to spend some time with family. On the way back to Boston, I was able to stop at the farm and pick some goodies to bring with me. Thanks David & Al!!
I was very excited to hear that there were more shelling peas to be picked! There was also some snow peas, spinach, lettuce, and young garlic! I need to get out there more often :) I hope you'll forgive me that I'm posting another recipe that pairs peas with pesto. They just go so well together! These were quite yummy, and I think my dinner guests agreed :)
Pesto Pea Crostini
Recipe by Shannon
Yield: 1/2c pesto pea mixture, enough for 4-6 as an appetizer w/crostini
1c shelled fresh (or frozen) peas
1 sm garlic clove
2T freshly grated Parmesan
freshly ground black pepper
1-2T olive oil
your favorite loaf of bread (I used ~8oz of Trader Joe's peasant bread, cut into thin slices and then in half)
good olive oil
If using fresh peas, shell them while bringing a medium pot of water to a boil. Prepare an ice bath in a small bowl (just add cold water and ice). Add peas to boiling, salted water and cook for 1-2 minutes, then remove and plunge into cold water to stop the cooking and preserve the vibrant green color.
Add peas, garlic, parmesan, pepper and pesto into the bowl of a food processor. Process until well combined, drizzling in olive oil until mixture comes in together into a smooth spread.
This can be made ahead, simply refrigerate until using.
When ready to serve, preheat oven to 400 (or broil). Spread out your bread in a singe layer and drizzle with olive oil. Bake until crispy. Remove and set crostini on a platter. Top with a dollop of the pea-pesto mixture and serve!
Race recap to come later this week...