Toast with Lemony Pea Mash

Servings: 6

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 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

Nutritional Information

6 servings, 1 serving contains: Calories (kcal) 460 Fat (g) 14 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 70 Dietary Fiber (g) 8 Total Sugars (g) 7 Protein (g) 13 Sodium (mg) 900

PREPARATION

View Step-by-Step Directions

• Combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and 1/2 cup water in a small saucepan. Add peas 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.
• DO AHEAD: Pea mash can be made 1 day ahead. Cover and chill.