Spring Pea Toasts with Lemon Olive Oil and Fresh Pea Shoots

• 1/2 pound shelled fresh green peas (in the South we call these English peas)
• Zest and juice of 1 lemon
• 4 garlic cloves, smashed
• 8 to 10 fresh mint leaves
• 1 tablespoon chopped fresh chives
• 1/4 cup extra-virgin olive oil
• 1/2 cup (1 1/2 ounces) freshly grated Parmesan cheese
• Sea salt and freshly ground black pepper
• 24 crostini (see Know-how, page 19)
• Lemon Olive Oil (recipe follows), for drizzling on top
• 24 fresh pea shoots or baby watercress or arugula (about 1 cup)

1. Rinse and drain the peas, discarding any blemished peas or bits of pod.
2. Place in a food processor along with the lemon zest and juice, garlic, mint, and chives and pulse four or five times to chop.
3. With the motor running slowly, add the olive oil to puree and make a paste, stopping to scrape down the sides of the bowl several times.
4. Add the Parmesan cheese and pulse several more times to mix.
5. Season with salt and pepper to taste and pulse to mix.
6. Spread a heaping teaspoon of the pea mixture on top of each crostini, drizzle with Lemon Olive Oil, top each with 1 pea shoot, and serve at room temperature.
7. Combine 1 cup fruity green extra-virgin olive oil and the zest and juice of 1 lemon in a glass jar, screw on the lid, and shake to combine.
8. Refrigerate until ready to use, or for up to 2 weeks.

green peas, lemon, garlic, mint, fresh chives, extravirgin olive oil, parmesan cheese, salt, crostini, lemon olive oil, shoots

Taken from www.epicurious.com/recipes/food/views/spring-pea-toasts-with-lemon-olive-oil-and-fresh-pea-shoots-383621 (may not work)