Lemon gives this mash intense pops of citrusy flavour.
3 tablespoons extra virgin olive oil
2 cups english peas
1/4 teaspoon crushed chili pepper
Freshly ground black peppercornsShop this recipe
1. Quarter the garlic clove. Shell the peas. Chop the chives. Peel the lemon, chop the peel and juice the lemon - you will need about 1 tbsp. each of peel and juice.
2. 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.
3. Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, 1/2 tablespoon lemon peel, 1 tablespoon lemon juice, 1/4 tsp. crushed pepper flakes, 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.
4. Drizzle toast with oil; top with pea mash, sprinkle with remaining 1/2 tablespoon lemon peel and more crushed pepper flakes, and drizzle with more oil.