Jamie Oliver

Crostini - pea and broad bean purée with pecorino

A fresh and fragrant topping

Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Close

Crostini - pea and broad bean purée with pecorino

Serves 12
Cooks In10 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    132
    7%
  • Fat
    7.9g
    11%
  • Saturates
    1.1g
    6%
  • Protein
    2.8g
    6%
  • Carbs
    11.8g
    5%
  • Sugars
    1.6g
    2%

Of an adult's reference intake

Jamie's Italy
Recipe From

Jamie's Italy

Tap For Method

Ingredients

  • 1 small handful mint leaves , plus extra to serve
  • 1 handful podded peas
  • 1 handful broad beans
  • 1 large handful freshly grated pecorino or Parmesan , plus extra to serve
  • extra virgin olive oil
  • lemon juice
  • salt
  • pepper
  • Crostini
Tap For Method

Share this Recipe

Copy URL
Tap For Ingredients

Method

  1. 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!
  2. See my crostini recipe.

Tip

View Comments
Nutrition per serving
  • Calories
    132
    7%
  • Fat
    7.9g
    11%
  • Saturates
    1.1g
    6%
  • Protein
    2.8g
    6%
  • Carbs
    11.8g
    5%
  • Sugars
    1.6g
    2%

Of an adult's reference intake


Jamie's world