Toast with Lemony Pea Mash

Ingredients for Toast with Lemony Pea Mash

• 1 garlic clove, quartered

• 1/4 cup fresh flat-leaf parsley leaves

• 45ml extra-virgin olive oil, divided, plus more for toast

• Koshersalt

• 475ml shelled fresh peas (from about 900g pods) or frozen peas, thawed

• 2 tablespoons chopped fresh chives

• 1 tablespoon finely chopped preserved lemon peel (from 1/2 preserved lemon), divided

• 1 tablespoon (or more) fresh lemon juice

• 1/4 teaspoons Aleppo pepper or crushed red pepper flakes plus more for serving

• Nymalen svartpeppar

• 12 slices country-style bread or ciabatta, toasted

• Ingredient info: Preserved lemons are lemons that have been soaked in salt and lemon juice for several weeks. They are available at Middle Eastern markets and specialty foods stores.

Combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and 120ml water in a small saucepan. Add peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Drain, reserving cooking liquid.

Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, 1/2 tablespoons preserved lemon peel, 1 tablespoon lemon juice, 1/4 teaspoons Aleppo pepper, and 2 tablespoons oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is still thick but spreadable. Season pea mash with salt, black pepper, and more lemon juice, if desired.

Drizzle toast with oil; top with pea mash, sprinkle with remaining 1/2 tablespoons preserved lemon peel and more Aleppo pepper, and drizzle with more oil.

DO AHEAD: Pea mash can be made 1 day ahead. Cover and chill.

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