Sometimes you kinda do need that extra glass of wine.
Sometimes the mornings that follow don’t eagerly offer their agreement, and sometimes you need a simple thing made with the stuff already in your pantry that comes together in a snap and nourishes and satiates all the same.
Sometimes you try and you do.
- 1 clove garlic, quartered
- 2 tablespoons dried parsley or mint
- 3 tablespoons extra-virgin olive oil, divided, plus a few drizzles more for serving
- sea salt
- 2 cups frozen peas (or a 14-ounce bag)
- 1 tablespoon dried chopped chives
- 1 tablespoon lemon juice, or to taste
- ¼ teaspoon crushed red pepper flakes plus more for serving
- black pepper
- Add garlic, parsley or mint, 1 tablespoon olive oil, a pinch of salt, frozen peas, and ½ cup water to a small saucepan over medium heat. Stir to combine and cook until peas are tender and warm, 5 minutes or so. Drain the peas, reserving the cooking liquid.
- Transfer the drained pea mixture to a food processor and pulse until it forms a coarse paste. Scrape the pea paste into to a medium bowl, then mix in chives, 1 tablespoon lemon juice, crushed red pepper, and 2 tablespoons oil. Stir in reserved cooking liquid one tablespoon at a time until mixture is still thick but spreadable. Season with salt, black pepper, and more lemon juice (or a little lemon zest) to taste.
- Drizzle olive oil on each slice of toast. Top with the smushed peas, and sprinkle on a few more red pepper flakes or a couple grinds of black pepper, then finish with another drizzle of olive oil.
Adapted from Bon Appetit