Nothing says Spring like peas.
Sweeter than you might think, peas are complemented by fresh spring chives, whipped into a spread on heartily-toasted bread. With a snap of Aleppo pepper (a middle eastern spice both hot and fruity), you have a wholesome snack full of fresh spring flavors.
1 garlic clove, quartered
1/4 cup Gardyn Italian parsley leaves
3 tablespoons extra-virgin olive oil, divided, plus more for toast
2 cups chopped fresh Gardyn sugar snap peas
2 tablespoons chopped Gardyn chives
1/4 teaspoon Aleppo pepper or crushed red pepper flakes, plus more for serving
1 ½ tablespoons fresh lemon juice
Freshly ground black pepper
12 slices seeded or multigrain bread
Flaky sea salt
2 tablespoons fresh dill torn into small pieces
1. Combine the garlic, parsley, 1 tablespoon of the oil, a pinch of salt, and 1/2 cup water in a small saucepan. Add the peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes.
2. Drain the peas and transfer to a food processor. Process until a (fairly) smooth paste forms. Transfer to a medium bowl and mix in chives, 1/4 tsp. Aleppo pepper and remaining 2 tablespoons of oil. Add 1 tablespoon of the lemon juice, taste, and add the remaining half tablespoon if desired. Season to taste with salt and black pepper.
3. Melt a little butter in a cast-iron skillet over medium heat (alternatively, you can toast in a toaster set to the highest setting). When hot, toast the bread for a few minutes until well toasted, keeping a good eye on it, so it doesn’t burn. Spoon the pea mash onto the toast, sprinkle more Aleppo (if you like), grind a couple cracks of black pepper, and add a pinch of flaky sea salt. Drizzle with a bit of olive oil and sprinkle the dill fronds over top.