We just couldn’t stand it! We needed to taste something bright and green. So we blanched a package of frozen peas, then mashed them along with minced garlic, chopped chives, a little lemon zest, and buttery olive oil, then slathered the mash on some good toasted bread and sprinkled it with crushed Aleppo pepper. It worked—we scratched the itch—and we have some leftover for a few more toasts with this evening’s apéritif.

 

 

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