Toast with Lemony Pinenut & Pea Mash

With the first spring peas showing up in farmers’ market, this recipe always comes to mind. Preserved lemon gives this mash intense pops of salty-citrusy flavor. Scoop out the flesh and pith from the lemon and use only the peel.

Ingredients

1 garlic clove, quartered

1/4 cup fresh flat-leaf parsley leaves

3 tablespoons extra-virgin olive oil, divided, plus more for toast

Kosher salt

2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed

2 tablespoons chopped fresh chives

1 cup Raw Farm Fresh Nut Pine nuts

1 tablespoon finely chopped preserved lemon peel (from 1/2 preserved lemon), divided

1 tablespoon (or more) fresh lemon juice

1 /4 teaspoon Aleppo pepper or crushed red pepper flakes plus more for serving

Freshly ground black pepper

12 slices country-style bread or ciabatta, toasted

Preparation

Combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and 1/2 cup water in a small saucepan. Add peas and and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Drain, reserving cooking liquid.

Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, 1/2 tablespoon preserved lemon peel, 1 tablespoon lemon juice, 1/4 tsp. Aleppo pepper, and 2 tablespoons oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is still thick but spreadable. Season pea mash with salt, black pepper, and more lemon juice, if desired.

Drizzle toast with oil; top with pea mash, sprinkle with remaining 1/2 tablespoon preserved lemon peel and more Aleppo pepper, and drizzle with more oil.