© David Loftus
crostini - pea and broad bean purée with pecorino
method
In a mortar and pestle or a food processor, smash up a small handful of mint leaves with 2 good handfuls of freshly shelled peas and fava beans until they look like mushy peas. Add a large handful of freshly grated pecorino or Parmesan, then loosen with a couple of good glugs of extra virgin olive oil and balance the flavors with a little lemon juice, salt, and pepper. Smear this over each of your hot crostini and finish with some grated pecorino or Parmesan and a little mint – genius!