Tasty Tuesday! (Are you all getting sick of this yet? π€£)
Today's feature: Shelling Peas! π±π±π±
If you have never grown shelling peas in the garden you have got to try it! The flavour is so much more intense than the frozen kind you buy from the store! And just like snap peas, they are super easy to grow! π±π±π±
Lemon-Dill Pea Mash with Toast * 1 clove of garlic, quartered
* 3 sprigs of fresh dill
* 3 tbsp olive oil
* 2 cups fresh shelled peas
* 2 tbsp chives, chopped
* 1/2 tbsp grated lemon rind
* 1 tbsp fresh lemon juice
* 1/4 cup shredded Parmesan reggiano (optional) * Salt and pepper to taste
* 12 slices of thick cut French bread, toasted π±π±π±
In a small sauce pan add 1/2 cup of water, 1 tbsp olive oil, peas, dill and garlic. Simmer until peas are tender, about 5 minutes. Drain, reserving the cooking liquid.
Transfer pea mixture to food processor, pulse until a coarse paste forms. Transfer to a bowl and add chives, lemon peel, lemon juice, Parmesan and 2 tbsp of oil. Stir in reserved cooking liquid by tablespoon until mixture is thick but spreadable.
Drizzle toast with oil and top with pea mash and a sprinkle of Parmesan. .