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Bon Appétit

Toast with Lemony Pea Mash

4.3

(54)

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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.

Recipe information

  • Yield

    6 Servings

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    DO AHEAD: Pea mash can be made 1 day ahead. Cover and chill.

Nutrition Per Serving

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
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Reviews (54)

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  • I really liked this. As my parsley has bolted to seed, I had very little of it, so I eked it out with some mint leaves. I also had to substitute leak for chives as I had no chives. However, despite these alterations came out very nice indeed. I used it as a dressing on some fish, and that worked very well.

    • Jen

    • Bendigo, Australia

    • 11/14/2021

  • This recipe is SO delish - bright flavors, everyone has loved it when I’ve whipped it up, and my meat-and-starch-loving partner requests “pea smash toast” often. Also yumz with crackers. I think I’m inspired to come up with some sort of preserved lemon and pea soup next. love love love.

    • Sharon

    • Brooklyn, NY

    • 6/11/2021