Crostini - pea and broad bean purée with pecorino

Name: Crostini - pea and broad bean purée with pecorino
Cook time: 10 min
Total time: 10 min
Yield: 12
Ingredients: 1 small handful mint leaves, plus extra to serve; 1 handful podded peas; 1 handful broad beans; 1 large handful of freshly grated pecorino or Parmesan, plus extra to serve; extra virgin olive oil; lemon juice; salt; pepper; Crostini

A fresh and fragrant topping

Vegetarian

10 mins

Super easy

serves 12

About the recipe

nutrition per serving

109

Calories

5.5g

Fat

1.3g

Saturates

0.8g

Sugars

0.69g

Salt

12%

3.3g

Protein

12.3g

Carbs

Fibre

of an adult’s reference intake

Recipe From

Jamie's Italy

By Jamie Oliver

BUY THE BOOK

Ingredients

1 small handful mint leaves, plus extra to serve

1 handful podded peas

1 handful broad beans

1 large handful of freshly grated pecorino or Parmesan, plus extra to serve

extra virgin olive oil

lemon juice

salt

pepper

Crostini

Method

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!
See my crostini recipe.