Pea & broad bean crostini
Peas, fresh or frozen
Broad beans, boiled
1 zest(s) of 1
120 g, 6 x 20g slices
75 g, trimmed and thinly sliced
1 tablespoon(s), extra-virgin with basil
6 serving(s), to garnish
20 g, shaved, to garnish
- Bring a large pan of water to a boil and cook the peas and broad beans for 3-4 minutes. Drain then plunge into a bowl of iced water. Drain again and set aside.
- Remove the shells from the broad beans and put two-thirds into a food processor, with two-thirds of the peas, all of the ricotta and lemon zest. Season to taste and blitz to a course spread.
- Toast the bread and rub with the cut side of the garlic clove. Spread the toasts with the ricotta mixture, then top with the radish slices and remaining peas and broad beans. Drizzle over the basil oil and serve garnished with the pea shoots and parmesan shavings.