Thursday, July 17, 2014
I am not sure how this weather translates to pea production. As soon as sweet plump English peas hit the market I spend an hour each weekend shelling them, and pop them like green candy. To shake up our menu just a bit I pureed peas with basil and mint, and spread the pesto over grilled bread with ricotta. These crostini might just hold their own next to a perfect tomato sandwich.
Recipes for pea-basil pesto (as well as for basil lemonade) can be had at Called to the Table today.