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Crostini - pea and broad bean purée with pecorino
A fresh and fragrant topping
“These spring flavours are so good together, especially with a little sprinkle of cheese to finish ”
In a pestle and mortar or a food processor, smash up a small handful of mint leaves with 2 good handfuls of freshly podded peas and broad beans until they look like mushy peas. Add a large handful of freshly grated pecorino or Parmesan, then loosen with a couple of good lugs of extra virgin olive oil and balance the flavours 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!