Toast with Lemon Pea Mash
- 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
Preserved lemons are lemons that have been soaked in salt and lemon juice for several weeks. They are available at Middle Eastern markets and specialty foods stores.
- 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 tablespoonful's 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.
The Sweet Pea Martini
- Muddle 2 tablespoons fresh (or frozen, thawed) peas, 1 lemon wedge, and 1-teaspoon sugar in a cocktail shaker until peas are completely mashed.
- Add 2 ounces vodka; fill shaker with ice.
Cover and shake until outside of shaker is frosty, about 30 seconds. Pour through a fine-mesh strainer into a chilled coupe glass. Garnish with a pea tendril (optional).